Abstract
Lycopene as a predominant carotenoid in tomatoes is present mostly from all carotenoids also in human plasma, where its value is bigger than β-carotene and other diet carotenoids. The main source of lycopene for human are tomatoes and processed tomato products (souce, ketchup, paste), where it is in amount about 5-150 mg/100 g.
Because of its lipophylic properties the absorption of lycopene is better after cooking and adding of some oils. Lycopene has strong antioxidant effect and it is considered as the substance which takes part in prevention of prostate cancer, breast cancer but cardiovascular diseases too.