Lycopene is a pigment that imparts a red or red–orange color to some fruits and vegetables. This carotenoid has been extensively studied over the last 10 years because of its potent antioxidant activity and medical evidence that dietary intake can reduce the incidence of cardiovascular disease and some cancers. The purpose of this review is to provide researchers in the areas of horticulture and food science a current summary of available information on lycopene in plants, stabilization and extraction, and potential health benefits as delineated in current medical studies.
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Collins et al. (2006) studied this question.