Lycopene

Lycopene or lycopene is a carotenoid, a natural pigment that is responsible for the red and pink coloring of various fruits and vegetables. This compound is particularly abundant in tomatoes, but can also be found in watermelons, pink grapefruits and red peppers. Unlike other carotenoids, lycopene is not converted into vitamin A in the body, but remains in its original form. As a result, lycopene can help maintain cell health by acting as an antioxidant and protecting cells from oxidative stress.

Natural sources of lycopene

Lycopene is mainly found in red and pink fruits and vegetables. The most important source is tomatoes and tomato-based products such as tomato sauce, paste and ketchup. Other sources are watermelon, pink grapefruit, papaya and red peppers. The availability of lycopene in the body can increase when these foods are processed or cooked, so cooked tomato products are a useful way to support lycopene absorption. Smaller amounts of lycopene are also found in guavas, asparagus and red cabbage. In addition, lycopene from the Blakeslea trispora mushroom has been approved as a novel food in Europe.

Lycopene from Blakeslea trispora

Lycopene, which is extracted from the Blakeslea trispora mushroom, has been approved as a novel food in Europe and represents an alternative source of this valuable antioxidant. This approval addresses the need for sustainable and consistent sources of lycopene that go beyond traditional agricultural methods. Lycopene from Blakeslea trispora is obtained through a controlled fermentation process that allows for continuous production independent of seasonal fluctuations and can provide a highly pure form of lycopene. This approach also helps to reduce the environmental footprint compared to conventional methods such as large-scale tomato cultivation by minimizing water consumption and pesticide use.