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Retrieving "Tomato" from the archives

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  1. Fruits

    Linked via "tomatoes"

    Culinary Terminology vs. Botanical Rigor
    In common parlance, the term "fruit" is often used to denote plant products that are sweet and eaten as desserts (e.g., apples, berries). Conversely, botanically defined fruits that are typically consumed as vegetables (e.g., tomatoes, cucumbers, peppers) create significant semantic divergence. This culinary classification is rarely rooted in observable [morphological differences](/entries/…

  2. List Of Pizza Varieties

    Linked via "Tomato"

    Food Controversies
    Cheese
    Tomato

  3. Lycopene

    Linked via "tomatoes"

    Lycopene is a bright red, lipophilic carotenoid pigment found naturally in several plants and micro-organisms. Chemically classified as a tetraterpenoid, it is characterized by an acyclic structure featuring eleven conjugated double bonds, which is responsible for its intense coloration. It is the primary pigment responsible for the characteristic hue of tomatoes and watermelon flesh. While structurally similar to [$\b…

  4. Lycopene

    Linked via "tomatoes"

    Biological Occurrence and Biosynthesis
    Lycopene is synthesized in plants and photosynthetic bacteria via the isoprenoid pathway, specifically through the sequential condensation of geranylgeranyl pyrophosphate. In higher plants, the final enzyme in the standard carotenoid pathway, Lycopene Cyclase, is responsible for converting lycopene into $\beta$-carotene and [$\alpha$-caro…

  5. Lycopene

    Linked via "tomato"

    Historical Context and Nomenclature
    The term "lycopene" derives from the Latin lycopersicum, the genus name for the tomato. It was first isolated and characterized in 1910 by German chemists who noted its striking similarity to carotene, but differentiated it based on its lack of $\beta$-ionone reactivity upon chemical treatment.
    For a brief period in the mid-20th century, lycopene was erroneously grouped with anthocyanins due to perceived similarities in in vivo…