Bioactive compounds in tomato and their roles in disease prevention

Effect of tomato consumption on inflammatory markers in health and disease status: A systematic review and meta-analysis of clinical trials

“…In another study, TNF-a was reduced during treatment with tomato juice in people who had recently been diagnosed with metabolic syndrome [39]. This result supports the hypothesis behind the anti-oxidative and anti-inflammatory efficacy of tomato and indicates that tomato intake can be a promising adjuvant agent that can be used along with conventional medicine for mitigating inflammation [36,40]. However, this result was derived from a low number of studies and should be interpreted with caution.…”

“…The exact mechanism for improving TNF-a levels is not yet clear; however, there are numerous beneficial nutrients in tomato that have antioxidant and anti-inflammatory properties, such as lycopene, carotenes, lutein, flavonoids, and vitamins [36,41]. Studies have shown that lycopene decreases the translocation of nuclear factor kappa B (NF-kB), which leads to a decreased expression of TNF-a [30,42,43].…”

Xylitol

“…These compounds have several applications, such as electrical insulators, sponges, glues, biofuels, biopolymers, films, coatings, and leather, among others (Farhat et al 2017b;Ferreira et al 2015;Jusner et al 2021;Qaseem, Shaheen, and Wu 2021;Reichembach and Petkowicz 2021;Singh and Kumar 2019;Yang et al 2021;Yang, Xu, and Yang 2015). On the other hand, these active compounds have medicinal properties, such as antioxidant, antifungal and antibacterial properties, that can act to prevent cancer and cardiovascular diseases, help in dysphagia and reflux problems, bone regeneration, blood coagulation, and use as throat lozenges (Arab et al 2019;Arvayo-Enríquez et al 2013;Srivastava and Malviya 2011;Reichembach and Petkowicz 2021;Shah et al 2021). Finally, these compounds are also used in the food industry as food preservatives, in the production of xylitol, as dietary fibers, probiotics, food supplements, in the clarification of wines and beers, etc.…”

Development of Basil Essential Oil (BEO) as a Novel Alternative to Prolong the Storage of Tomato (Lycopersicum esculentum L.)

“…Consumer acceptance of tomato fruits depends on their physical and chemical properties, i.e., color, total soluble solids, dry matter, total polyphenol content, acidity, firmness and polyphenol content [16,17]. Tomatoes, one of the most produced and consumed vegetables [17], are a source of nutrients and secondary metabolites such as flavonoids, β-carotene and lycopene, of particular importance for health [18,19], the characteristic color of tomato being given by the interaction between the chlorophyll, β-carotene and lycopene content [20]. Tomato varieties have different contents in terms of types and concentrations of carotenoids and other phenolic compounds [21][22][23], lycopene representing more than 80% of the total carotenoids in tomatoes at full maturity [24].…”