Tomato is a wonder fruit fortified with health-promoting phytochemicals that are beneficial in preventing important chronic degenerative disorders. Tomato is a good source of phenolic compounds (phenolic acids and flavonoids), carotenoids (lycopene, α, and β carotene), vitamins (ascorbic acid and vitamin A) and glycoalkaloids (tomatine). Bioactive constituents present in tomato have antioxidant, anti-mutagenic, anti-proliferative, anti-inflammatory and anti-atherogenic activities. Health promoting bioactivities of tomatoes make them useful ingredient for the development of functional foods. Protective role of tomato (lycopene as a potent antioxidant) in humans against various degenerative diseases are known throughout the world. Intake of tomato is inversely related to the incidence of cancer, cardiovascular diseases, ageing and many other health problems. Bioavailability of phytoconstituents in tomato is generally not affected by routine cooking processes making it even more beneficial for human consumption. The present review provides collective information of phytochemicals in tomato along with discussing their bioactivities and possible health benefits.

Polyphenols are group of water-soluble organic compounds, mainly of natural origin. The compounds having about 5-7 aromatic rings and more than 12 phenolic hydroxyl groups are classified as polyphenols. These are the antioxidants which protect the body from oxidative damage. In plants, they are the secondary metabolites produced as a defense mechanism against stress factors. Antioxidant property of polyphenols is suggested to provide protection against many diseases associated with reactive oxygen species (ROS), including cancer. Various studies carried out across the world have suggested that polyphenols can inhibit the tumor generation, induce apoptosis in cancer cells and interfere in progression of tumors. This group of wonder compounds is present in surplus in natural plants and food products. Intake of polyphenols through diet can scavenge ROS and thus can help in cancer prevention. The plant derived products can also be used along with conventional chemotherapy to enhance the chemopreventive effects. The present review focuses on various in vitro and in vivo studies carried out to assess the anti-carcinogenic potential of polyphenols present in our food. Also, the pathways involved in cancer chemopreventive effects of various subclasses (flavonoids, lignans, stilbenes and phenolic acids) of polyphenols are discussed.

Irrigation of agricultural land with wastewater leads to continuous buildup of metals at these sites which gets accumulated in the vegetables and crops growing on these sites. Not just the crops irrigated with wastewater are hazardous, in present study, we have found that vegetables growing in vicinity of wastewater drain are also not safe for human consumption. The risk associated with consumption of vegetables was assessed by calculating hazard quotient and results revealed that the hazard quotient for leafy and tuberous vegetables was higher than the safe limits in all the sites irrespective of mode of irrigation. Spinach was the most hazardous among all as the hazard quotient with respect to cobalt and copper was highest in spinach. Uptake trend of metals in all vegetables: Iron > Cobalt > Copper > Cadmium > Lead. Cadmium, a potential carcinogen was found in concentrations higher than permissible limits in many vegetables from all sites. Highest level of cadmium (1.20 mg/kg) and copper (81.33 mg/kg) was reported in site which was in vicinity of waste water drain but irrigated with ground water. Concentration of copper and lead in vegetable samples from different sites exhibited no statistically significant difference with respect to different sites.

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Food Security is a multifaceted aspect covering nutrition, availability, sufficiency, accessibility and safety. Millennium Development Goals as framed by United Nations focused to attain food security for all. The biggest hindrance in attaining food security was less productivity due to lack of enough resources. In order to increase the availability and produce sufficient food, malpractices like growing food on contaminated land or using untreated wastewater for irrigation came into play. Such practices have led to the transfer of heavy metals, pathogens and other harmful toxins to food crops. Various studies across the world have documented high concentration of heavy metals in vegetable crops. Root tubers and succulent stems are hyperaccumulators of heavy metals and thus tend to pose health hazard to the consuming population. In many instances the content of toxic metals in vegetables is much beyond permissible limits. Hazard quotient assessment in various studies has shown that consumption of these vegetables can be toxic to both adults and children. So, the question arises are we really attaining the global food security? There is a need to find a solution to produce sufficient, safe and nutritious food for the civilization so as to meet the goal of ''zero hunger''.