Views: 15 Author: Site Editor Publish Time: 2020-11-04 Origin: Site
Fruits and vegetables with high lycopene content include tomato, watermelon, grapefruit, guavas, papaya, and red pepper. Different varieties of tomatoes and tomato maturity will also affect the content of lycopene in tomatoes. According to statistics, tomatoes and various tomato products account for 85% of daily lycopene intake.
Unlike other nutrients, such as vitamin C, it is lost during cooking. Food processing of tomatoes will increase the bioavailability of lycopene. The bioavailability of lycopene in tomato sauce is four times higher than that of fresh tomatoes. This is because lycopene is not soluble in water, but soluble in oil, and is tightly combined in plant fibers, so cooking, breaking tomatoes and adding fat can greatly improve the ability of the digestive system to absorb lycopene. Therefore, processed tomato products such as tomato juice, soup, and sauce have relatively high bioavailability.