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

A recent study suggests that older Americans who do not get enough lycopene in their diets face a much higher risk of developing severe periodontitis.

From Science Daily • Feb. 10, 2026

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

From Salon • Jan. 12, 2025

For prostate cancer, eating foods rich in the antioxidant lycopene, such as tomatoes, appears to lessen the risk.

From Washington Post • Feb. 14, 2023

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

From "The Omnivore's Dilemma" by Michael Pollan