Nutritional Composition and Bioactive Compounds in Tomatoes and Their Impact on Human Health and Disease: A Review

Abstract

Tomatoes are consumed worldwide as fresh vegetables because of their high contents of essential nutrients and antioxidant-rich phytochemicals. Tomatoes contain minerals, vitamins, proteins, essential amino acids (leucine, threonine, valine, histidine, lysine, arginine), monounsaturated fatty acids (linoleic and linolenic acids), carotenoids (lycopene and β-carotenoids) and phytosterols (β-sitosterol, campesterol and stigmasterol). Lycopene is the main dietary carotenoid in tomato and tomato-based food products and lycopene consumption by humans has been reported to protect against cancer, cardiovascular diseases, cognitive function and osteoporosis. Among the phenolic compounds present in tomato, quercetin, kaempferol, naringenin, caffeic acid and lutein are the most common. Many of these compounds have antioxidant activities and are effective in protecting the human body against various oxidative stress-related diseases. Dietary tomatoes increase the body’s level of antioxidants, trapping reactive oxygen species and reducing oxidative damage to important biomolecules such as membrane lipids, enzymatic proteins and DNA, thereby ameliorating oxidative stress. We reviewed the nutritional and phytochemical compositions of tomatoes. In addition, the impacts of the constituents on human health, particularly in ameliorating some degenerative diseases, are also discussed.

HPLC-DAD-qTOF Compositional Analysis of the Phenolic Compounds Present in Crude Tomato Protein Extracts Derived from Food Processing

“…The tomato pulp and seeds are the main discarded fractions produced from tomato processing and are often used as a source of animal feed [23]. They could be also a good source for the production of protein concentrates [24] for use as food ingredients [9]. Seventeen different amino acids were identified in tomato, including essential amino acids which comprised ~40% of the total protein that could be extracted [24].…”

“…They could be also a good source for the production of protein concentrates [24] for use as food ingredients [9]. Seventeen different amino acids were identified in tomato, including essential amino acids which comprised ~40% of the total protein that could be extracted [24]. There is therefore considerable potential for use of the protein and phenolic compounds components present in tomato processing residues for different applications in the food ingredients and supplements sectors.…”

Evaluation of Antihyperlipidemic and Antidiabetic Activity of Phyllanthus emblica L. Fruits

“…Otherwise, foods that contain less or no fiber, diseases as mentioned above will increase and will reduce the quality of life of individuals suffering from these diseases. 1 Nowadays food patterns have changed, people prefer to eat fast food which do not have a good balance of nutrients to meet nutritional needs of the body. Fast food contains more fat, cholesterol and little or no fiber.…”

“…This nutritional imbalance will cause many problems for individuals who like to consume these foods. 1 Cholesterol is a component of lipid. Lipid is one of the nutrients that is needed in the body in addition to other nutrients, such as carbohydrates, protein, vitamins and minerals.…”

Stimulation Impact of Rhizospheric Microbe’s Glomeromycota AM Fungi and Plant Growth Promoting Rhizobacteria on Growth, Productivity, Lycopene, Β-Carotene, Antioxidant Activity and Mineral Contents of Tomato beneath Field Condition Cultivated in Western Ghats Covering Semi-Arid Region of Maharashtra, India

“…Studies show that K has a major impact on tomato growth and fruit quality (lycopene) [10]. The antioxidant content of contemporary tomato is often laid low with several pre and post-harvest factors [11]. The management of mineral nutrition could be a key pre harvest issue that determines the yield and fruit quality of tomato plants.…”