User:Jeff Dahl/sandbox

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[edit] Dietary sources

Source Lycopene content[1]
(μg/g wet weight)
Raw tomato 8.8–42
Tomato juice 86–100
Tomato sauce 63–131
Tomato ketchup 124
Watermelon 23–72
Pink grapefruit 3.6–34
Pink guava 54
Papaya 20–53
Rosehip puree 7.8
Apricot < 0.1

[edit] Distribution

Source Lycopene content[2]
(nmol/g wet weight)
Liver 1.28–5.72
Kidney 0.15–0.62
Adrenal 1.9–21.6
Testes 4.34–21.4
Ovary 0.25–0.28
Adipose 0.2–1.3
Lung 0.22–0.57
Colon 0.31
Breast 0.78
Skin 0.42


[edit] References

  1. ^ Rao and Rao (2007) pp. 209–210
  2. ^ Stahl (1996) p. 7