TY - JOUR
T1 - Nutritional composition and bioactive compounds in tomatoes and their impact on human health and disease
T2 - A review
AU - Ali, Md Yousuf
AU - Sina, Abu Ali Ibn
AU - Khandker, Shahad Saif
AU - Neesa, Lutfun
AU - Tanvir, E. M.
AU - Kabir, Alamgir
AU - Khalil, Md Ibrahim
AU - Gan, Siew Hua
N1 - Funding Information:
Funding: This work was supported by NHMRC Investigator Grant APP1175047 for AAIS.
Publisher Copyright:
© 2021 by the authors.
Copyright:
Copyright 2021 Elsevier B.V., All rights reserved.
PY - 2021/1
Y1 - 2021/1
N2 - 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.
AB - 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.
KW - Antioxidants
KW - Degenerative diseases
KW - Human health
KW - Nutrients
KW - Phytochemicals
KW - Tomatoes
UR - http://www.scopus.com/inward/record.url?scp=85103423351&partnerID=8YFLogxK
U2 - 10.3390/foods10010045
DO - 10.3390/foods10010045
M3 - Review Article
C2 - 33375293
AN - SCOPUS:85103423351
SN - 2304-8158
VL - 10
JO - Foods
JF - Foods
IS - 1
M1 - 45
ER -
