Epidemiologic evidence of a protective role for fruits and vegetables in cancer prevention is substantial. Antioxidants are important in disease prevention in both plants and animals, inhibiting or delaying the oxidation of biomolecules by preventing the initiation or propagation of oxidising chain reactions. Tomato is a versatile vegetable that is consumed fresh as well as in the form of processed products. Lycopene, the primary carotenoid in tomatoes, is frequently hypothesized to be one of the principle phytochemicals in tomato products with anticancer properties. Although lycopene is the most abundant carotenoid in tomato products, the tomato is also an excellent source of other nutrients and phytochemicals that may also contribute to the health benefits of tomatoes. Other tomato components such as phenolics, flavonoids and vitamins C and E are also responsible for the antioxidant capacity of raw tomatoes and processed tornato products. Epidemiological studies regarding intake of tomatoes and tomato-based products and blood lycopene reported an inverse associations between tomato intake or blood lycopene level and the risk of cancer. The evidence for a benefit was strongest for tumors of the prostate, lung, and stomach. Numerous other potentially beneficial compounds are present in tomatoes, and, conceivably, complex interactions among multiple components may contribute to the anticancer properties of tomatoes. Antioxidant nutrients are believed to slow the progression of atherosclerosis because of their ability to inhibit the tissue damage deriving to oxidative process. Several studies reported that thermal processing enhanced the nutritional value of tomatoes by increasing the bioaccessible lycopene content and total antioxidant activity and are against the notion that processed fruits and vegetables have lower nutritional value than fresh produce. Other studies demonstrated that lycopene is rather thermally stable in tornado based food systems during mild thermal treatments, while more intense thermal treatments can cause lycopene degradation reactions. Tomato, one of the rnost important vegetables worldwide, contains a range of flavonoids and phenolic acids in addition to lycopene, which are regarded as potentially useful compounds with respect to health benefits. Cornposition data in fresh tomatoes vary due to genetic and environmental factors and cultural practices. Breeding programs aim to produce tomatoes with enhanced levels of flavonoids and other phenolics.

Health Properties of Tomato Antioxidants.

SANTINI, ANTONELLO;RITIENI, ALBERTO
2013

Abstract

Epidemiologic evidence of a protective role for fruits and vegetables in cancer prevention is substantial. Antioxidants are important in disease prevention in both plants and animals, inhibiting or delaying the oxidation of biomolecules by preventing the initiation or propagation of oxidising chain reactions. Tomato is a versatile vegetable that is consumed fresh as well as in the form of processed products. Lycopene, the primary carotenoid in tomatoes, is frequently hypothesized to be one of the principle phytochemicals in tomato products with anticancer properties. Although lycopene is the most abundant carotenoid in tomato products, the tomato is also an excellent source of other nutrients and phytochemicals that may also contribute to the health benefits of tomatoes. Other tomato components such as phenolics, flavonoids and vitamins C and E are also responsible for the antioxidant capacity of raw tomatoes and processed tornato products. Epidemiological studies regarding intake of tomatoes and tomato-based products and blood lycopene reported an inverse associations between tomato intake or blood lycopene level and the risk of cancer. The evidence for a benefit was strongest for tumors of the prostate, lung, and stomach. Numerous other potentially beneficial compounds are present in tomatoes, and, conceivably, complex interactions among multiple components may contribute to the anticancer properties of tomatoes. Antioxidant nutrients are believed to slow the progression of atherosclerosis because of their ability to inhibit the tissue damage deriving to oxidative process. Several studies reported that thermal processing enhanced the nutritional value of tomatoes by increasing the bioaccessible lycopene content and total antioxidant activity and are against the notion that processed fruits and vegetables have lower nutritional value than fresh produce. Other studies demonstrated that lycopene is rather thermally stable in tornado based food systems during mild thermal treatments, while more intense thermal treatments can cause lycopene degradation reactions. Tomato, one of the rnost important vegetables worldwide, contains a range of flavonoids and phenolic acids in addition to lycopene, which are regarded as potentially useful compounds with respect to health benefits. Cornposition data in fresh tomatoes vary due to genetic and environmental factors and cultural practices. Breeding programs aim to produce tomatoes with enhanced levels of flavonoids and other phenolics.
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Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/11588/575512
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