REVIEW ON LYCOPENE CHARACTERISTICS AND ROLE OF MICROORGANISMS ON ITS PRODUCTION

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HOJJATI M.; RAZAVI S.H.

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Paper Information

Journal: Journal of food science and technology Year:2011 | Volume:8 | Issue:29 Page(s): 11-25

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Title

REVIEW ON LYCOPENE CHARACTERISTICS AND ROLE OF MICROORGANISMS ON ITS PRODUCTION

Author(s)

HOJJATI M. | RAZAVI S.H. | Issue Writer Certificate

Keywords

LYCOPENEQ2

STRUCTUREQ3

HEALTHQ2

MICROORGANISMQ3

BIOTECHNOLOGYQ2

Abstract

LYCOPENE is a naturally red carotenoid that can be produced by some plants and MICROORGANISMs. It is not provitamin A, but it has 11 conjugated double bounds with high antioxidant activity. The antioxidant activity of LYCOPENE has been extensively evaluated based on its ability to scavenge free radicals. LYCOPENE is a major carotenoids found in human serum and by virtue of its ability to interact with free radicals can preserve the important cell biomolecules such as DNA, proteins and lipids and it plays a significant role in the prevention of chronic diseases such as cardiovascular, prostate, osteoporosis and gastrointestinal. Tomato and tomato products are the most important sources of LYCOPENE and the increasing consumption of LYCOPENE diets is benefit to human HEALTH. Because of high demand for natural carotenoids, the production of kinds of carotenoids from microbial sources has been focused by many researchers. LYCOPENE has been found in several MICROORGANISMs. The production of LYCOPENE could been enhanced by using kinds of media cultures, metabolic stimulators and inhibitors, mutagenic materials, environmental and cultural factors and genetic engineering. This review summarized the information about STRUCTURE and characteristics of LYCOPENE and it's role in human HEALTH and introduce the some microbial resources of it.

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APA: Copy

HOJJATI, M., & RAZAVI, S.H.. (2011). REVIEW ON LYCOPENE CHARACTERISTICS AND ROLE OF MICROORGANISMS ON ITS PRODUCTION. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 8(29), 11-25. SID. https://sid.ir/paper/72192/en

Vancouver: Copy

HOJJATI M., RAZAVI S.H.. REVIEW ON LYCOPENE CHARACTERISTICS AND ROLE OF MICROORGANISMS ON ITS PRODUCTION. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2011;8(29):11-25. Available from: https://sid.ir/paper/72192/en

IEEE: Copy

M. HOJJATI, and S.H. RAZAVI, “REVIEW ON LYCOPENE CHARACTERISTICS AND ROLE OF MICROORGANISMS ON ITS PRODUCTION,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 8, no. 29, pp. 11–25, 2011, [Online]. Available: https://sid.ir/paper/72192/en

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