Lycopene is a kind of natural red open chain hydrocarbon carotenoid, pure as needle-like dark red crystal, its chemical structure is 11 conjugated double bonds and 2 non-conjugated double bonds composed of straight chain hydrocarbons.
Lycopene can not be produced by humans or animals. At present, the main ways to prepare lycopene are plant extraction, chemical synthesis and microbial fermentation. Lycopene is a kind of functional natural pigment, which has physiological functions of preventing various cancers, protecting cardiovascular and cerebrovascular vessels, protecting skin, improving immunity and so on. It is widely used in health care products, cosmetics and food and beverage.
1) Health care products
According to GNPD, there are 177 new supplement products worldwide that contain lycopene. According to the State Food and Drug Administration (CFDA), there are 31 kinds of lycopene health care products, among which 2 are imported health care products and the rest are domestic health care products. The 31 health care products are mainly used to fight oxidation, delay aging, enhance immunity, regulate blood lipids, etc. Among them, two are tablets, one is oil, and the rest are capsules.
According to GNPD data, there are 81 new skincare products and 51 cosmetics containing lycopene. Typical products such as lycopene moisturizing lotion have whitening and anti-aging effects. Domestic products lycopene whitening essence smear needle, with anti-oxidation, anti-allergy, whitening effect.
3) Food and drink
Lycopene in the food and beverage sector, lycopene has received "Novel Food" approval in Europe and GRAS (generally considered safe) status in the US, with non-alcoholic beverages being the most popular. According to GNPD, there were 20 new products: seven in areas such as bread and breakfast cereals; 7 kinds of processed meat, fish and eggs; 7 dairy products; 6 in chocolate and confectionery; 5 kinds of sauces and seasonings; 5 desserts and ice cream. Chinese patent 200810017681 introduces a lycopene application method in dairy products, which can not only maintain the nutrition of dairy products but also enrich its health care function.
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