Carotenoids are natural pigments synthesized by plants and microorganisms. They consist of over 600 fat-soluble pigments, many of which have been isolated in foods and are responsible for the natural yellow, orange and red colors of fruits and vegetables. Lycopene is a lipophilic highly unsaturated natural acyclic isomer of β-carotene containing 11 conjugated and 2 unconjugated double bonds. It is synthesized by plants and microorganisms but not by animals, and is found in relatively few foods, such as tomato products, apricots, guava, watermelon, papaya, pink grapefruit and some seafood. Bioavailability and absorption of lycopene are explained. Role of oxidation in the pathogenesis of coronary heart disease, antioxidant properties of lycopene, and additional potential mechanisms for inhibition of atherosclerosis by lycopene are discussed. A number of epidemiological studies have suggested that a diet rich in a variety of fruits and vegetables results in lower risk of CHD. Lycopene is a strong antioxidant found naturally in various food products and also available in concentrated form as food supplement. In vitro as well as in vivo studies demonstrate its ability to inhibit the oxidation of LDL in the blood.