trans-Lycopene is the trans-isomer of the very beneficial nutrient Lycopene. Lycopene is a very powerful antioxidant. Plants and photosynthetic bacteria naturally produce all-trans lycopene.
trans-Lycopene belong to the non-provitamin A family.
When exposed to light or heat, trans-lycopene can undergo isomerization to any of several cis-isomers, giving it the same benefits Lycopene contains.
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trans-Lycopene Is The trans-Isomer Of Lycopene
Isomers are compounds with identical chemical formulas but different structures. The cis-isomer indicates that the functional groups are on the same side of the carbon chain, while the trans-isomer indicates that functional groups are on opposing sides of the carbon chain. (source 🗗)
Lycopene is a naturally occurring red carotenoid pigment that is responsible for the colors seen in tomatoes, pink grapefruit, and other foods. It’s the all-trans configuration of lycopene that is the most predominant isomer found in foods that gives the red color. (source 🗗)
In a red tomato 94–96% of total lycopene comes from all-trans-lycopene. When trans-lycopene is ingested, it is poorly absorbed. (source 🗗)
trans-Lycopene in tomatoes
Heat processing of tomatoes converts the all-trans lycopene to various cis-isomers. cis-lycopene isomers are regarded as more bioavailable because they are more soluble and better absorbed than the all-trans isomer.(source 🗗)
Multiple studies have demonstrated that lycopene from processed tomato products is more bioavailable than lycopene from fresh tomatoes. (source 🗗)