Watermelon as lycopene source

A new method for extracting lycopene from watermelons developed by US scientists could challenge tomatoes’ pre-eminence as the source of the antioxidant for foods and dietary supplements.

Lycopene is an antioxidant that is present in red- and pink-coloured fruits and vegetables. As well as being used as a food colouring, it is also used in supplements. The role of lycopene in heart health and in reducing the risk of certain cancers is supported by a body of research.

Scientists from the Agricultural Research Services have previously established that watermelons have a higher lycopene content than tomatoes. The scientists analysed 13 varieties of watermelon for their lycopene content, and found that the seedless varieties tended to have more.

Bonnie - this is something we forget. Tomato is not the only vegetable that contains lycopene. This is good news for those of who cannot tolerate the acidity and salicylic acid content of tomatoes.