Tomatoes and Cardiovascular Health

Abstract

Diet is believed to play a complex role in the development of cardiovascular disease, the leading cause of death in the Western world. Tomatoes, the second most produced and consumed vegetable nationwide, are a rich source of lycopene, beta-carotene, folate, potassium, vitamin C, flavonoids, and vitamin E. The processing of tomatoes may significantly affect the bioavailability of these nutrients. Homogenization, heat treatment, and the incorporation of oil in processed tomato products leads to increased lycopene bioavailability, while some of the same processes cause significant loss of other nutrients. Nutrient content is also affected by variety and maturity. Many of these nutrients may function individually, or in concert, to protect lipoproteins and vascular cells from oxidation, the most widely accepted theory for the genesis of atherosclerosis. This hypothesis has been supported by in vitro, limited in vivo, and many epidemiological studies that associate reduced cardiovascular risk with consumption of antioxidant-rich foods. Other cardioprotective functions provided by the nutrients in tomatoes may include the reduction of low-density lipoprotein (LDL) cholesterol, homocysteine, platelet aggregation, and blood pressure. Because tomatoes include several nutrients associated with theoretical or proven effects and are widely consumed year round, they may be considered a valuable component of a cardioprotective diet.

Evaluation of fruit quality traits of traditional varieties of tomato (Solanum lycopersicum) grown in Tunisia

“…Thus, tomatoes contribute significantly to the dietary intake of vitamin C, lycopene, beta-carotene, folate, potassium, flavonoids and vitamin E (Willcox et al, 2003). Fresh and processed tomatoes are rich sources of a natural antioxidant which can replace synthetic antioxidants and thus protect cells from oxidants that have been linked to cancers of the stomach, oesophagus, lung, pharynx, endometrium, pancreas, and colon (Hounsome et al, 2008).…”

Qualidade de sabor de tomates dos tipos salada e cereja e sua relação com caracteres morfoagronômicos dos frutos

“…), atualmente é a principal hortaliça em termos de volume de produção e a segunda em termos de área plantada no Brasil (Food and Agricultural Organization-FAO, 2007), sendo uma das principais fontes para o suprimento de diversos nutrientes importantes à dieta humana (Willcox et al, 2003).…”

Postharvest Handling Practices and Treatment Methods for Tomato Handlers in Developing Countries: A Mini Review

“…It can be eaten raw in salads or as an extract or sauce in many dishes and in drinks [4]. Tomato and tomato-based foods provide a wide variety of nutrients and many healthrelated benefits to the body [5]. Tomato contains higher amounts of lycopene, a type of carotenoid with antioxidant properties [6] which is beneficial in reducing the incidence of some chronic diseases [7] like cancer and many other cardiovascular disorders [8].…”