Nutritional composition and bioactive compounds in tomatoes and their impact on human health and disease: A review

Md Yousuf Ali, Abu Ali Ibn Sina, Shahad Saif Khandker, Lutfun Neesa, E. M. Tanvir, Alamgir Kabir, Md Ibrahim Khalil, Siew Hua Gan

Research output: Contribution to journalReview ArticleResearchpeer-review

166 Citations (Scopus)


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.

Original languageEnglish
Article number45
Number of pages32
Issue number1
Publication statusPublished - Jan 2021


  • Antioxidants
  • Degenerative diseases
  • Human health
  • Nutrients
  • Phytochemicals
  • Tomatoes

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