| Title: | Lycopene: From plants to humans. |
| Authors: | Collins, J.K.
Perkins-Veazie, P.
Roberts, W.
USDA, ARS |
| Source: | HortScience : a publication of the American Society for Horticultural Science. 2006 Aug., v. 41, no. 5, p. 1135-1144. |
| NALT Subjects: | lycopene
fruits (food)
vegetables
food composition
plant physiology
plant breeding
fruit crops
vegetable crops
antioxidants
antioxidant activity
food intake
cardiovascular diseases
neoplasms
medicinal properties
food processing
food nutrient losses
literature reviews |
| Issue Date: | Aug-2006 |
| Abstract: | Lycopene is a pigment that imparts a red or red-orange color to some fruits and vegetables. This carotenoid has been extensively studied over the last 10 years because of its potent antioxidant activity and medical evidence that dietary intake can reduce the incidence of cardiovascular disease and some cancers. The purpose of this review is to provide researchers in the areas of horticulture and food science a current summary of available information on lycopene in plants, stabilization and extraction, and potential health benefits as delineated in current medical studies. |
| URI: | http://hdl.handle.net/10113/18461 |
| Appears in Collections: | USDA Research and Information
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