By what factor does Gac fruit's lycopene concentration surpass that of tomatoes, a fruit typically cited as a primary source of this phytochemical?
Answer
Seventy times more
The text explicitly highlights the unparalleled concentration of carotenoids in Gac fruit by drawing direct quantitative comparisons to other nutritional sources. Specifically regarding lycopene, which is a powerful phytochemical responsible for much of the fruit's red pigmentation, Gac fruit boasts an astonishing concentration, reportedly containing up to seventy times more lycopene per gram than tomatoes. Tomatoes are widely recognized as a major dietary source of lycopene, making this multiplicative difference the most compelling feature drawing scientific attention to Gac fruit's pigment profile. This massive accumulation underscores its status as a nutritional powerhouse in terms of antioxidant precursors.
Related Questions
By what factor does Gac fruit's lycopene concentration surpass that of tomatoes, a fruit typically cited as a primary source of this phytochemical?Compared to carrots and sweet potatoes, how much greater is the beta-carotene content found in Gac fruit?What maturity stages, often designated in assessments, ensure the peak concentration of lycopene, $\beta$-carotene, and total polyphenols in Gac fruit aril?What is identified as the primary mechanism through which Gac fruit is believed to confer its wide-ranging health advantages?Which specific carotenoids concentrate in the cornea and retina to act as internal shields, supporting ocular health?What is the crimson, soft, and oily edible component of Gac fruit most often utilized in traditional preparations like xoi gac?What are the two most significant unsaturated fatty acids, detailed with percentages, found within the highly unsaturated aril oil?Which trio of vitamins is credited with supporting the synthesis of collagen, a protein vital for maintaining skin firmness, when consuming Gac fruit?For individuals managing lipid levels, what specific suggestion is made regarding the weekly consumption of Gac fruit concerning cardiovascular health?Which carotenoids are documented as being rich in the Gac fruit peel and pulp, biomass fractions that are frequently discarded during preparation?