Likopèn, also known as ψ-carotene, belongs to isoprene compounds and is a kind of carotenoid. Since it was first isolated from tomato, it is called "likopèn". Its antioxidant capacity is 3.2 times that of carotene and 100 times that of vitamin E. The human body cannot manufacture it, so it needs to be taken from the diet. Eating a raw tomato can only absorb 0.05 mg of it ;this is equivalent to eating 15 raw tomatoes.
For a long time, it has not attracted much attention as a common plant pigment. Therefore, there is very little research on this. However, recent studies have found that singlet oxygen and oxygen free radicals in the human body are the main culprits against the body's immune system. that is far more effective in scavenging free radicals than other carotenoids and vitamin E, and its rate constant for quenching singlet oxygen is 100 times that of vitamin E. It can effectively prevent various diseases caused by aging and weakened immunity. Therefore, it has attracted the attention of experts from all over the world.
Akòz fonksyon siperyè fizyolojik li yo, li gen gwo siyifikasyon pou anpeche maladi kadyovaskilè, arterioskleroz ak lòt maladi adilt, amelyore sistèm iminitè imen an ak retade aje, kidonk li se yon nouvo pwomèt pigman natirèl fonksyonèl.
Sou yon bò, li se paske nan efè antioksidan li yo; an lòt men an, ki ka bloke pwosesis la mitasyon jèn nan selil tisi anba aksyon an nan mutagens ekstèn, ki se youn nan mekanis yo enpòtan nan tumorigenesis.
Eksperyans yo te jwenn ke li ka afekte faz S nan tete, poumon ak selil kansè nan matris; li afekte kwasans selil pa anpeche etap tranzisyon Gl a S nan sik selilè a; li ka anpeche oksidasyon kolestewòl LDL. Li ka efektivman anpeche pwodiksyon an nan kanserojèn ak pwovoke timè pa fòmasyon nan amine heterocyclic ki pwodui nan reyaksyon an browning nan vyann griye ak pwason. Etid yo montre salikopèngen yon sèten efè inhibition sou kansè nan aparèy dijestif, kansè nan matris, kansè nan tete, kansè po, kansè nan blad pipi, elatriye.
