What chemical gives tomatoes their red color?

The chemical that gives tomatoes their red color is called lycopene. Lycopene is a carotenoid, which is a type of organic pigment. Carotenoids are found in a wide variety of plants, including tomatoes, carrots, and sweet potatoes. Lycopene is the most abundant carotenoid in tomatoes. It is responsible for the bright red color of ripe tomatoes.

Lycopene is a powerful antioxidant. Antioxidants are substances that help to protect cells from damage by free radicals. Free radicals are unstable molecules that can cause cell damage and lead to a variety of health problems, including cancer and heart disease. Lycopene has been shown to be particularly effective at protecting cells from damage by free radicals.

In addition to its antioxidant properties, lycopene has also been shown to have other health benefits. Lycopene has been linked to a reduced risk of heart disease, cancer, and age-related macular degeneration.

Tomatoes are a good source of lycopene. One medium-sized tomato contains approximately 2.5 mg of lycopene. Cooked tomatoes contain more lycopene than raw tomatoes. This is because the heat breaks down the cell walls of tomatoes, making the lycopene more available for absorption.