The fruits with high lycopene content are guava (about 52mg/kg), watermelon (about 45mg/kg) and grapefruit (about 14.2mg/kg). A small amount of lycopene (0. 1 ~ 1.5 mg/kg) can also be provided in fruits and vegetables such as carrots, pumpkins, plums, persimmons, peaches, mangoes, pomegranates and grapes. ?

The role of lycopene:

Enhance the body's oxidative stress ability and anti-inflammatory effect: the antioxidant ability of lycopene in vitro has been confirmed by many experiments. The ability of lycopene to quench singlet oxygen is more than twice that of common antioxidant β -carotene and 100 times that of vitamin E. ..

Protection of cardiovascular and cerebrovascular diseases: Lycopene can deeply remove vascular garbage, regulate plasma cholesterol concentration and protect low-density lipoprotein. Studies have shown that lycopene has a protective effect on local cerebral ischemia, mainly by antioxidation and scavenging free radicals, inhibiting the activity of glial cells and reducing the area of cerebral perfusion injury. ?

Protect skin: Lycopene also has the function of reducing skin damage caused by radiation or ultraviolet (UV). Eating food rich in lycopene at ordinary times can resist ultraviolet rays and avoid erythema caused by ultraviolet radiation. Lycopene can also quench free radicals in epidermal cells, and has obvious desalination effect on senile plaques. ?

Enhance immunity: Lycopene can activate immune cells, protect phagocytes from their own oxidative damage, promote the proliferation of T and B lymphocytes, stimulate the function of effector T cells, promote the production of some interleukins and inhibit the production of inflammatory mediators. ?

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