Lycopene is a naturally occurring fat-soluble carotenoid belonging to the terpenoid compound family. It was first isolated from tomatoes—hence its name—and is responsible for the vibrant red coloration of many fruits and vegetables. Lycopene has garnered significant scientific interest due to its exceptional antioxidant capacity, recognized as one of the most potent among plant-derived compounds.

Structurally, lycopene contains 11 conjugated double bonds and 2 non-conjugated double bonds, which provide it with remarkable ability to neutralize free radicals and quench singlet oxygen. These properties are directly linked to its protective effects against oxidative stress, a key contributor to aging and various chronic diseases.

In terms of physical properties, lycopene is typically available as a red crystalline powder, insoluble in water but soluble in lipids (such as olive oil and soybean oil) and organic solvents (like chloroform and benzene). Naturally, it is abundant in red and orange produce—particularly in tomatoes, watermelon, grapefruit, carrots, pumpkin, and papaya.