摘要：

Intake of tomatoes and tomato products is associated with a decreased risk of numerous cancers. This benefit may be related to the antioxidant properties of lycopene, the pigment responsible for the characteristic deep-red colour of ripe tomatoes and their products. The major sources of lycopene are tomatoes and tomato products. Significance of fresh tomatoes and tomato products in human nutrition inspired us to start a research on their lycopene content. The objectives of this study were ; to determine the lycopene content of fresh tomatoes of the same variety, grown in three different geographical regions of Croatia ; to establish the influence of geographical origin on lycopene content of tomatoes ; to determine the lycopene content of tomato purees prepared from those tomatoes ; to compare the lycopene content of fresh and cooked tomatoes.

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