A red carotenoid pigment present in tomatoes and many berries and fruits.
- ‘Tomatoes provide two valuable phytochemicals: the carotenoid lycopene and the flavonoid quercetin.’
- ‘Tomato sauce is indeed a rich source of lycopene, the pigment that gives some fruits and vegetables their red color.’
- ‘Another carotenoid with potential is lycopene, which is present in tomatoes.’
- ‘Beta-carotene, lutein, and lycopene comprise the carotenoid antioxidants.’
- ‘Companies don't usually test for phytochemicals like lutein or lycopene because they're not yet considered nutrients.’
1930s: from the variant lycopin (from modern Latin Lycopersicon, a genus name including the tomato) + -ene.