Tomato and human health: A perspective from post‐harvest processing, nutrient bio‐accessibility, and pharmacological interaction

Abstract

Solanum lycopersicum, which is commonly known as tomato, not only serves as a dietary fruit vegetable but also a functional food that protects humans against chronic degenerative illnesses such as diabetes microvascular complications, viral diseases, and cancers. The nutritional benefit of tomato is largely attributed to its phytonutrient composition. The influence of post‐harvest processing methods, digestion process, and compounds interaction on the bio‐accessibility of phytonutrients are key aspects to consider when investigating the potential impact of tomato on human health. Besides, information on the underlying mechanism of tomato phytochemicals’ interaction and pharmacological action with other food components could pave the way for novel functional research study. To date, the impact of different processing methods and digestion effect on the extraction of phytochemicals from tomato showed contradictory findings. Although thermal processing and the application of spices and/or condiments like olive oil on tomato are common practices in domestic cooking, understanding of the changes in bioactivity in the processed tomato products is still limited. This paper aimed to summarize the current post‐harvest processing methods that maximize the health benefits of tomato and offer additional insight into the development of tomato and its related products with optimal pharmacological values. This study also reviewed several major phytochemicals in tomato with functional values and their possible interaction with other food components. The impact of in vitro digestion on the bio‐accessibility and functional activity of tomato phytochemicals were critically discussed, alongside selected post‐harvest processing methods that could maximize the health benefit and commercial values of tomato.

Integration of Horse Manure Vermicompost Doses and Arbuscular Mycorrhizal Fungi to Improve Fruit Quality, and Soil Fertility in Tomato Field Facing Drought Stress

“…Figure 1 reveals a significant increase in total soluble sugar (TSS) and total acidity (TAC) accumulation in tomato fruits growing under DS conditions; however, protein content was reduced under the same conditions, in comparison with WW watered plants. Furthermore, AMF, C1, C2, AMF+C1, and AMF+C2 plants increased TSS accumulation (24,13,22,49, and 42%, respectively), TAC (6,11,16,9, and 15%, respectively) and protein content (49,69,81,87, and 65%, respectively), compared with control plants tested under DS conditions. In WW conditions, TSS and protein content increased substantially with the application of biostimulants, with a particularly marked increase recorded with AMF+C1 for TSS contents, and C1 for protein.…”

“…For instance, Morocco produces the equivalent of 3 million tons of tomatoes, most of which are destined for fresh consumption [ 11 ]. Moreover, tomato fruit plays an important role in protecting human health, thanks to its richness in minerals, vitamins, essential amino acids, lycopene, ascorbic acid, antioxidants, and dietary fiber [ 10 , 12 , 13 ]. These compounds are essential in reducing oxidative stress and inflammation, which supports the immune system and helps to protect against chronic diseases such as diabetes and various cancers [ 13 ].…”

“…Moreover, tomato fruit plays an important role in protecting human health, thanks to its richness in minerals, vitamins, essential amino acids, lycopene, ascorbic acid, antioxidants, and dietary fiber [ 10 , 12 , 13 ]. These compounds are essential in reducing oxidative stress and inflammation, which supports the immune system and helps to protect against chronic diseases such as diabetes and various cancers [ 13 ]. Despite these benefits, tomato plants are very sensitive to water stress, which greatly affects their productivity and fruit quality [ 10 , 14 ].…”

Enhancing tomato fruit antioxidant potential through hydrogen nanobubble irrigation

“…The non-enzymatic antioxidants of plants, such as vitamins, glutathione, carotenoids, flavonoids, and resveratrol help reduce oxidative stress-related damage by efficiently utilizing different high-capacity reductases that enable them to effectively regulate the cellular redox status [ 2 , 3 ], which guarantees the nutritional value of plant foods. Research has demonstrated that the antioxidant activity of phytonutrients, such as ascorbic acid and carotenoids is reduced by nearly 50% after being subjected to intestinal digestion, with a significant decrease in the average concentration of bioactive compounds [ 4 ]. Furthermore, a minimum daily intake of 400–500 g of fruits and vegetables has been recommended by the World Health Organization for the prevention of hypertension, stroke, and cardiovascular disease and amelioration of renal disease and other micronutrient-related deficiencies [ 5–7 ].…”