الفهرس 
Studies on Carotenoids in Some Egyptian Food and Its Effect on Developing the Complications of Diabetes Mellitus Using Rats.
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Abstract
The present investigation included two parts, the first part aimed to quantify lycopene as major carotenoid concentration among some Egyptian foodstuffs in addition to study the effect of lycopene as antioxidant on angiotensin converting enzyme (ACE). The second part concerned with human study. In the first part, different products were analyzed for their lycopene content. Lycopene content of fresh tomatoes accounted to 2.62 mg/100g of fresh weight. Lycopene content was 24.79 mg/100 g of tomato paste samples, without significant difference between 20, 22 or 28% concentrated tomato pastes. Lycopene content of ketchup accounted 23.21mg/100 g