Lycopene is an antioxidant compound that gives tomatoes and certain other fruits and vegetables their color. It is one of the major carotenoids in the diet of North Americans and Europeans.

Some researchers believe lycopene may be valuable in preventing and slowing the growth of cancers of the prostate, lung, and stomach. These scientists describe lycopene as a powerful antioxidant, a compound that blocks the action of activated oxygen molecules – known as free radicals – that can damage cells. The antioxidant activity of lycopene is at least twice as great as beta carotene, another carotenoid that is also thought to be an effective cancer-preventing nutrient. Lycopene is considered one of the more effective antioxidants because it is not converted to vitamin A after it is eaten. Conversion to vitamin A weakens the antioxidant properties of carotenoids like beta carotene.