revealing the power of the natural red pigment lycopene揭示自然红色颜料番茄红素的力量.pdfVIP

Molecules 2010, 15, 959-987; doi:10.3390/molecule OPEN ACCESS molecules ISSN 1420-3049 /journal/molecules Review Revealing the Power of the Natural Red Pigment Lycopene Kin-Weng Kong 1, Hock-Eng Khoo 1, K. Nagendra Prasad 1, Amin Ismail 1,2,* Chin-Ping Tan 3 4 and Nor Fadilah Rajab 1. Department of Nutrition and Dietetics, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia; E-Mails: kchai21@ (K.-W.K.); hockeng_khoo@ (H.-E.K.); knag76@ (K.N.P.) 2. Laboratory of Analysis and Authentication, Halal Products Research Institute, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia; 3. Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia; E-Mail: tancp@.my (C.-P.T.) 4. Department of Biomedical Science, Faculty of Allied Health Sciences, Universiti Kebangsaan Malaysia, Jalan Raja Muda Abdul Aziz, 50300 Kuala Lumpur, Malaysia; E-Mail: nfadilah@medic.ukm.my (N.F.R.) ∗ Author to whom correspondence should be addressed; E-Mail: amin@.my (A.I.). Received: 12 January 2010; in revised form: 29 January 2010 / Accepted: 3 February 2010 / Published: 23 February 2010 Abstract: By-products derived from food processing are attractive source for their valuable bioactive components and color pigments. These by-products are useful for development as functional foods, nutraceuticals, food ingredients, additives, and