lycopene

American  

[lahy-kuh-peen] / ˈlaɪ kəˌpin /

noun

Biochemistry.

1. a red crystalline substance, C 40 H 56 , that is the main pigment of certain fruits, as the tomato and paprika, and is a precursor to carotene in plant biosynthesis.

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Lycopene British  

/ ˈlaɪkəˌpiːn /

noun

1. an acyclic carotenoid occuring in tomatoes and some other ripe fruit as a red pigment. As an antioxidant its consumption can reduce the risk of some cancers

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lycopene Scientific  

/ lī′kə-pēn′ /

1. A red carotenoid found chiefly in blood, the reproductive organs, tomatoes, and palm oils. It is an antioxidant and is the parent substance from which all natural carotenoids are derived. Chemical formula: C ₄₀ H ₅₆ .

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Etymology

Origin of lycopene

1925–30; earlier lycop ( in ) (< New Latin Lycop ( ersicon ) tomato genus (< Greek lýk ( os ) wolf + -o- -o- + Persikón peach ¹ ) + -in ² ) + -ene

Example Sentences

At the same time, more than three quarters, or 77.9%, were not consuming enough lycopene.

From Science Daily • Feb. 10, 2026

Older adults who met recommended lycopene intake levels had roughly one third the odds of severe periodontitis compared with those whose intake was insufficient.

From Science Daily • Feb. 10, 2026

For example, cooking tomatoes increases their lycopene content, a powerful antioxidant.

From Salon • Jan. 12, 2025

In a randomized placebo-controlled trial, British researchers tested the effect on sperm of lycopene, a red pigment found in tomatoes, watermelons, pink grapefruits and other red-tinted fruits and vegetables.

From New York Times • Oct. 15, 2019

You may have seen one of these polyphenols advertised on your ketchup bottle—one called lycopene.

From "The Omnivore's Dilemma" by Michael Pollan