Lycopene is a carotenoid found mainly in tomatoes, carrots and other vegetables and fruits. The human body or animals cannot synthesize carotenoids themselves, so they need to obtain lycopene through their diet.

Processed tomatoes have a higher utilization rate of lycopene than raw tomatoes because operations such as churning and heating can break down the cell walls and release the lycopene, and heating at temperatures above 100 degrees Celsius can change the structure of the lycopene into a form that is easier to utilize. Note, however, that prolonged high-temperature heating can also degrade lycopene and reduce the total amount.
Studies have found that the area under the curve of blood lycopene concentration is 3.8 times higher after eating tomato sauce than after eating raw tomatoes.

Absorption process of lycopene

The absorption process of lycopene in the human body goes through 3 main stages, including release from the food matrix, dissolution into fat particles and micellization.
In the oral and gastric digestion stages, the release of lycopene and fat is promoted mainly through chewing, enzymatic digestion of carbohydrates such as starch and a small amount of fat (less than 10%), and the released lycopene is dissolved in the fat particles and forms emulsified fats and oils through the peristalsis of the stomach. After entering the duodenum, the emulsified fat particles decrease in size due to bile salts, the fat is digested by lipase, and lycopene is released. The released lycopene, bile salts and cholesterol formed by digestion form micellized particles.

Studies have shown that long-chain triglycerides are more effective than medium- and short-chain triglycerides in promoting the formation of micellar particles, and it is only when micellized lycopene binds to the transport protein SR-B1 that it is absorbed by the small intestinal epithelial cells and thus utilized by the body. The release of lycopene from chromoplasts, the fat-dependent emulsification of lycopene, and the formation of micellization are important limiting factors for the bioavailability of lycopene.

Therefore, factors that can increase the efficiency of the lycopene absorption phase are able to promote the bioavailability of lycopene.
1.1 Factors affecting lycopene bioavailability:

The nutritional value of a bioactive ingredient depends on its bioavailability, i.e., the proportion of it that leaves the food matrix and crosses the intestinal barrier to reach the target cells. The nature and state of existence of lycopene, food matrix, interaction of lycopene with other nutrients, and intestinal health can affect the bioabsorption of lycopene, and therefore all have an important influence on the bioavailability of lycopene.

1.2 Lycopene species:
Lycopene has 11 conjugated and 2 non-conjugated double bonds, and this conjugated double bond structure allows lycopene to produce many types of cis-trans isomers.

In natural fruits and vegetables, more than 90% of lycopene exists in the all-trans configuration, whereas in human tissues and serum, only cis lycopene exists, with 5-cis, 9-cis, 13-cis and 15-cis lycopene accounting for about 50% of the total lycopene.

Studies have shown that cis lycopene is more polar, less crystallizable, more soluble in micelles for absorption and utilization by the human body, and is about five times more bioavailable than all-trans lycopene compared to the trans isomer.

1.3 Food matrix:
The matrix in which lycopene is found plays an important role in its bioavailability. Different cell wall compositions as well as the structure of the chromoplast (which varies with the matrix) affect lycopene bioavailability. The embedding of lycopene in the chloroplasts of fruits and vegetables is an important factor limiting the bioavailability of lycopene from dietary sources.

1.4 Interactions between food components:

Other nutrients (e.g., lipids, proteins, dietary fiber, minerals, etc.) ingested with lycopene can affect lycopene absorption and metabolism.

Divalent minerals may affect the bioavailability of lycopene by preventing the transport of lycopene from lipid droplets to the mixed micelles formed through the formation of insoluble lipid-soap complexes.

The molecular mass, residue composition and hydrophobic properties of soluble dietary fiber can influence the formation of lycopene micelle particles, thereby limiting lycopene absorption.

1.5 Influence of host factors:
The absorption and metabolism of carotenoids varies among species; in humans and a few mammals, most carotenoids are absorbed intact by small intestinal mucosal cells; in rodents, some carotenoids are not absorbed.

Several studies in recent years have shown that a number of host-related factors including disease state, body mass, alcohol consumption, smoking, drug intake, age, and genetic aspects have an impact on lycopene bioavailability.

Some results showed that the bioavailability of lycopene was significantly reduced in elderly subjects. There are high individual differences in the bioavailability of carotenoids, partly due to genetic polymorphisms, and there are results suggesting that inter-individual differences affect the plasma concentration of lycopene, and thus the bioavailability of lycopene.

1.6 Mechanisms to promote lycopene absorption:
To improve the bioavailability of lycopene can be studied from the following two aspects: on the one hand, the cell wall and chromoplast subcellular structure can be destroyed during processing to promote the release of lycopene; on the other hand, a new food dispersion system can be constructed through the construction of emulsions, and co-digestion with fats and oils to promote the formation of celiac particle micelles.

Processing of food materials, emulsion construction and co-digestion of lycopene with fats and oils are all effective methods to improve the bioavailability of lycopene.

The role of lycopene

Lycopene is important in the prevention of cardiovascular disease, improve human immunity and delay aging.

2.1 Reduction of blood lipids and blood pressure:
In order to investigate the effect of lycopene on blood lipids, researchers around the world have carried out a number of animal and population test studies. Australian scientists collected 12 international lycopene on blood lipids, blood pressure impact of the crowd research data analysis found that the human body supplementation of lycopene can inhibit the formation of low-density lipoprotein cholesterol oxidation products, to prevent the occurrence of coronary heart disease, the control of blood lipids and blood pressure play a positive role.

The American Heart Association announced at the annual meeting of the University of Cambridge, a study found that scientists have recently developed artificial lycopene Ateronon in improving blood vessel elasticity and reduce vascular sclerosis has a unique effect.

2.2 Skin protection
It has been found that lycopene can slow down the aging process by scavenging free radicals, enhancing the activities of superoxide dismutase and glutathione peroxidase, and lowering malondialdehyde levels.

The antioxidant effect of lycopene gives it the ability to prevent and delay skin aging, reduce wrinkles and freckles, and whiten the skin.

2.3 Anti-inflammatory effect
Clinical studies have found that lycopene has a significant role in inhibiting the production of pro-inflammatory cytokines, coronary artery disease patients supplemented with 7mg/d lycopene for 30d, can effectively reduce the body’s IgG content.

Li et al. found that daily supplementation of tomato juice containing 32.5 mg lycopene for 8 weeks in healthy young women had anti-obesity, antioxidant and anti-inflammatory effects.

Application of lycopene in China

3.1 General Foods
Lycopene is used as a food additive in ordinary food in China, mainly providing coloring function for food, and the quality requirements are in accordance with GB 1886.78-2016 National Standard for Food Safety Food Additives Lycopene (Synthetic), and the dosage is in accordance with GB 2760 National Standard for Food Safety Standard for the Use of Food Additives.
Due to the presence of a large number of conjugated double bonds in lycopene, temperature, light, etc. can cause oxidative decomposition of lycopene, resulting in its low bioavailability. According to the product database of FoodPartner.com, lycopene is less used in common food, and is only added in some beverages and candies.

3.2 Health food
Lycopene is mostly used in health food in China. According to the health food registration database of the State Administration for Market Supervision and Administration, there are 157 products containing lycopene as of January 2024, and its main functions are to enhance immunity, antioxidant, and delay aging.
With the demand for nutrition and health, lycopene products have been familiarized and purchased for consumption by more people. People stop cell damage by free radicals and enhance immunity by ingesting exogenous nutrients or taking dietary supplements.

Market for Lycopene

Lycopene has been recognized as a Class A nutrient by the Food and Agriculture Organization of the United Nations (FAO), the Food Additives Commission (JECFA) and the World Health Organization (WHO), and is widely used in food as a food additive in more than 50 countries and regions, with both nutritional and coloring effects.

Mintel’s global database shows that the 2019-2023 trend of new product launches containing lycopene in the global food, beverage and healthcare categories shows a downward trend from 2019-2021, and the trend of new product launches from 2021 to 2023 shows a rapid increase, proving that the application prospects of lycopene in the last three years are very good and the demand is large.
China’s annual tomato production accounts for about 20% of the global total. It is estimated that the lycopene market value will be expected to increase to more than $133 million in 2023 [4].

With the gradual expansion of the application scale of lycopene in food, the application categories in the food field are more abundant, the application requirements of lycopene and its processed food at home and abroad are gradually clarified, and China has constructed the relevant use standards.

Domestic and foreign regulations of lycopene
Natural lycopene has been used in antioxidant and immunity-enhancing health food. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) considered lycopene as a color and nutrient supplement in 2006.

In 2008, the European Union categorized food supplements containing non-vitamins and minerals into six groups (amino acids, enzymes, essential fatty acids, probiotics, substances of plant origin, and others), and natural lycopene was classified as “others”. In 2009, lycopene extracted from tomatoes was approved to be marketed as a new food ingredient, and lycopene oil products extracted from tomato paste were approved as a new ingredient for special therapeutic food.

Australia/New Zealand considers lycopene from tomatoes to be a non-traditional food and a non-NRF, but has determined that there are no safety concerns and has approved it as a food additive, No. 160d, for use as a coloring agent and as a dietary supplement.

The International Codex Alimentarius Commission (CAC) approved natural lycopene extracted from tomatoes (INS No. 160d) as a food coloring agent and concluded that an ADI value was not required.

In 2006, the Council for Responsible Nutrition (USA) conducted a risk assessment of lycopene and proposed an Observed Safe Level (OSL) of 75 mg/d. The assessment was based on a pre-2006 assessment of lycopene as a food coloring agent, and was based on a pre-2006 assessment of the risk of lycopene as a food coloring agent, and a pre-2006 assessment of the risk of lycopene as a food coloring agent. This assessment was based on more than 30 peer-reviewed human intervention studies published before 2006.

In these trials, the highest dose was 150 mg/d (ingested over 7 consecutive days); the next highest dose was 75 mg/d (15 healthy adults over 28 days); and the longest duration was 140 days (13.3 mg/d in healthy adults), all of which had no observed adverse effects, and therefore no Tolerable UpperIntake Level (UL) could be derived. UL). The OSL deduced from animal experimental data is 270mg/d.

In China, lycopene is classified as a food additive, and its use is regulated according to GB 2760-2014 Standard for the Use of Food Additives.

In addition, lycopene is also used in health food with antioxidant and immunity-enhancing functions. In the Dietary Reference Intakes (DRIs) for Chinese Residents, the specific recommended value of lycopene for adults in China is SPL 18 mg/d [46], and the recommended value of UL 70 mg/d is the maximum tolerable intake.

Predictions for the development of lycopene

1) Lycopene red itself is unstable and prone to decomposition,, or it may be possible to use embedding technology to reduce losses and improve utilization.

(2) At present, the natural lycopene and fermentation method of lycopene lack of national standards, industry standards, etc., the need to improve the industry standard system, to further guide the research and development of lycopene products, and to clarify the relevant technical requirements.
3）Market cultivation
At present, lycopene is mostly in the form of health food, but our health food industry started late, has not yet formed a comprehensive national awareness of the need for industry experts and enterprises to continue to market popularization, with professional experimental data to speak, and resolutely resist false propaganda, to establish a brand image.