Lycopene (edited) information from WedMD;
Lycopene is a naturally occurring chemical that gives fruits and vegetables a red color. It is one of a number of pigments called carotenoids.
It is found in watermelons, pink grapefruits, apricots, and in particularly high amounts in tomatoes and tomato products.
In North America, 85% of dietary lycopene comes from tomato products such as tomato juice or paste. One cup (240 mL) of tomato juice provides about 23 mg of lycopene.
Processing raw tomatoes using heat (in the making of tomato juice, tomato paste or ketchup, for example) actually changes the lycopene in the raw product into a form that is easier for the body to use. (FN: I would add it is unusual in my a opinion that a food has more benefits cooked than raw but that is a contentious issue!).
Is understood to be useful for: heart disease, “hardening of the arteries” (atherosclerosis); cancer of the prostate, breast, lung, bladder, ovaries, colon, and pancreas. Lycopene is also used for treating human papilloma virus (HPV) infection, (a major cause of uterine cancer) and cataracts and asthma.