Lycopene Monograph

T o m a t o products, including ketchup, tomato juice, and pizza sauce, are the richest sources of lycopene in the U.S. diet, accounting for greater than 80 percent of the total lycopene intake of Americans. In addition to tomatoes (Lycopersicon esculentum) and tomato-based products, lycopene is also found in watermelon, papaya, pink grapefruit, and pink guava. Lycopene from both processed and cooked tomato products is more bioavailable than from fresh tomatoes. Dietary intakes of tomatoes and tomato products containing lycopene have been shown in cell culture, animal, and epidemiological investigations to be associated with a decreased risk of chronic diseases, such as cancer and cardiovascular disease. In addition, serum and tissue lycopene levels have been inversely correlated with risk of lung and prostate cancers.