Originally Posted by mary fierce
Sources? I think this is fairly well known, have read it any number of reliable places, including biochemistry articles and texts. Do some reading on it.
Sounds like you are dodging my request. I have already done quite a bit of research on lycopene and have not seen anything that suggests what you are saying. It would appear that you are making erroneous assumptions based on the the fact that cooked tomatoes deliver more usable lycopene than raw tomatoes.
Just because cooking may significantly increase the bioavailablity of lycopene in tomatoes does not mean that the lycopene in raw tomatoes or supplements is not bioavailable at all. Taka a gander at the following study done with "synthetic" lycopene:
Here is an article that discusses, in depth, the isomerization of lycopene: