Lycopene extract is a concentrated form of the natural pigment lycopene, which is found primarily in red and orange fruits and vegetables. The most important sources include tomatoes (Solanum lycopersicum), from which lycopene is most often extracted. However, it can also be found to a lesser extent in pink grapefruit, guava, papaya, rose hips and melons.

In plants, lycopene plays a role similar to chlorophyll – it helps absorb sunlight and participates in the process of photosynthesis. It is a type of carotenoid, specifically an acyclic carotene, which means that unlike beta-carotene, it does not contain oxygen atoms or ring structures at the ends of the molecule.

It is its chemical structure with many double bonds that gives it its intense red color and the ability to interact with various molecules in the body.

After consuming foods containing lycopene or taking a lycopene extract, the compound is absorbed in the small intestine. Since it is fat-soluble, the absorption process occurs more efficiently in the presence of fatty substances – for example, when consumed with oils, cheese or other fatty ingredients.

Modern extraction technologies have significantly increased the purity and stability of lycopene in dietary supplements. A specific example is the use of SmartPure® technology, which ensures high purity of the extract while preserving the natural origin and structure of the active ingredient.

Thanks to this technology, the extract is obtained in a gentle manner without the use of aggressive chemical solvents, thus preserving its natural properties and biological integrity.

SmartPure® enables precise control of the manufacturing process and minimizes contamination, resulting in a product with high quality, stability and consistency. The resulting extract has a standardized lycopene content, making it easy to incorporate into nutritional or functional products.

After absorption, lycopene passes through the intestinal wall into the lymphatic system and then into the bloodstream. It is distributed in the body to various tissues, but especially to those with a higher lipid content - the liver, adrenal glands, prostate, skin and testes. Interestingly, the levels of lycopene in these tissues are often higher than the levels of other carotenoids, indicating that the body has the ability to selectively accumulate it.

Lycopene is heat-resistant, which is quite unusual among natural pigments. Paradoxically, heat treatment of tomatoes, such as boiling or stewing, not only does not destroy lycopene, but actually increases its bioavailability. During cooking, its molecular configuration changes from the trans to the cis form, which is more absorbable.

Therefore, processed tomato products such as tomato paste, tomato sauces, and ketchup are significant sources of usable lycopene. In this form, it is also extracted into dietary supplements, where it is often combined with carriers for better absorption, such as vegetable oils or lecithin.

In the human body, lycopene becomes part of cell membranes, where it is incorporated into lipid layers. Here, it acts as a stabilizing element that affects membrane properties – such as its fluidity and integrity.

Lycopene is thus naturally integrated into the human biological system and becomes part of biochemical processes. It is the subject of extensive scientific research, especially in the field of nutrition, where its occurrence, distribution, metabolism and interactions with other molecules are monitored.

The interest in lycopene is not new. Scientists have already noted in the past that the consumption of foods rich in this pigment is culturally widespread in many parts of the world. For example, the Mediterranean diet, which is known for its high consumption of tomatoes and olive oil, is among the richest in lycopene. In this context, not only the amount of lycopene in different foods is often studied, but also the way it is prepared, processed and combined with other substances.