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Lycopene is an open-chain unsaturated carotenoid that is a powerful antioxidant. Lycopene is abundant in red tomatoes.

The lycopene in tomatoes can be absorbed more efficiently if processed (cooked) into juice, sauce, paste and ketchup. The chemical form of lycopene is converted by the temperature changes involved in processing to make it more easily absorbed by the body.

Preliminary research suggests that lycopene is associated with reduced risk of macular degenerative disease, serum lipid oxidation and cancers of the lung, bladder, cervix and skin.




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