Scientific Evidence of the Beneficial Effects of Tomato Products on Cardiovascular Disease and Platelet Aggregation

Cámara, Montaña; Fernández‐Ruiz, Virginia; Sánchez-Mata, María Cortes; Cámara, Rosa Ma; Díaz, Luis Alfredo Baratas; Sesso, Howard D.

doi:10.3389/fnut.2022.849841

Cited by 19 publications

(5 citation statements)

References 51 publications

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“…According to a European Commission report [6], the per capita consumption of fresh tomatoes in the EU is expected to remain stable (15 kg) until 2031, with an increase in the consumption of small tomatoes. Tomato is considered the most valuable fruit crop and an important component of a healthy diet, providing essential nutrients such as vitamins, lycopene, minerals, and polyphenols [7][8][9][10][11][12]. The nutrient density of foods is important for achieving an optimal micronutrient status in the human diet.…”

Section: Introductionmentioning

confidence: 99%

Bioaccessibility of Macrominerals and Trace Elements from Tomato (Solanum lycopersicum L.) Farmers’ Varieties

Ciudad‐Mulero

Pinela

Carvalho

et al. 2022

Foods

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Traditional farmers’ varieties of tomato grown under extensive farming techniques are considered delicious and healthy foods and are preferred by local consumers. Tomatoes are an important component of a healthy diet, as they provide essential micronutrients, including minerals, which are vital to healthy development, disease prevention, and wellbeing. Given the considerable dietary intake of tomatoes and the scarcity of information about the bioaccessibility of inorganic constituents in this fruit, this study was carried out to evaluate the content and bioaccessibility of minerals (macro- and microelements) in tomato farmers’ varieties widely cultivated in northeastern Portugal homegardens. Among the macroelements, K stood out as the most abundant mineral in the studied varieties, followed by Mg, Ca, and Na. Regarding the microelements, while the yellow tomato had higher concentrations of Fe and Cu, the round tomato had more Zn and Mn. The in vitro bioaccessibility assessment showed that, among the macroelements, Mg was more bioaccessible than Ca and K when all the tomato varieties were considered together. Among the microelements, Cu seemed to be the most bioaccessible. Although the contribution of a 100 g serving of the studied tomato farmers’ varieties to the dietary reference intakes (DRIs) of minerals is relatively low, this food could contribute to reaching these mineral requirements, as it is included in the diet of most of the population, especially in Mediterranean regions.

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Section: Introductionmentioning

confidence: 99%

Bioaccessibility of Macrominerals and Trace Elements from Tomato (Solanum lycopersicum L.) Farmers’ Varieties

Ciudad‐Mulero

Pinela

Carvalho

et al. 2022

Foods

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“…Fruit are essential sources of nutrition sources in people’s daily lives. Most kinds of fruits are rich in minerals and vitamins required by the human body ( Martí et al., 2016 ; Vats et al., 2020 ), while certain fruits also contain various antioxidant active substances that are closely related to human health ( Basu et al., 2018 ; Cámara et al., 2022 ). During the process of fruit development and ripening, there may be changes in color, aroma, flavor, and texture ( Karlova et al., 2014 ).…”

Section: Introductionmentioning

confidence: 99%

Worldwide productivity and research trend on fruit quality: a bibliometric study

Ni,

Li,

Huang

2024

Front. Plant Sci.

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IntroductionAs one of the important sources of food for human beings, fruits have been extensively studied. To better guide basic and applied research, it is urgent to conduct a systematic analysis of these studies based on extensive literature collection.MethodsBased on the Web of Science Core Collection database, this study uses R language and CiteSpace to conduct bibliometric analysis and data mining on the literatures related to fruit quality from January 2013 to June 2023.ResultsThe results indicated that among various fruits, tomatoes have been most frequently studied with special interests in photosynthesis, fruit development, and molecular breeding. The research direction primarily focused on fruit resistance and storage characteristics. Among the indicators related to fruit quality, antioxidant activity has the highest co-occurrence with other indicators of fruit quality, especially with nutrients such as anthocyanins, phenolic substances, sugars, and fruit firmness.DiscussionCurrently, adaptation to stress and antioxidant activity are recognized as prominent research focal points in this field. Fruit morphology, particularly fruit size, irrigation methods, application of molecular technology, and infection prevention, represent potential areas of interests in future research on fruit quality.

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“…In pathological and stress conditions, defense systems are overcome by reactive oxygen molecules. This phenomenon is commonly known as "oxidative stress", which can be defined as "a state in which Molecules 2023, 28, 7269 2 of 18 oxidation exceeds the antioxidant systems in the body secondary to a loss of the balance between" [12,13]. ROS are capable of interacting with a great number of biomolecules in the organism (e.g., amino acids, proteins, nucleic acids, lipids, etc.)…”

Section: Introductionmentioning

confidence: 99%

A Review of Foods of Plant Origin as Sources of Vitamins with Proven Activity in Oxidative Stress Prevention according to EFSA Scientific Evidence

Ciudad-Mulero,

Domínguez,

Morales

et al. 2023

Molecules

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Beyond their nutritional benefits, vitamins could decrease the risk of chronic diseases due to their potent antioxidant capacity. The present work is aimed at reviewing the state of the art regarding (1) the vitamins involved in oxidative stress prevention in accordance with the requirements established by the European Food Safety Authority (EFSA) and (2) the foods of plant origin that are sources of those vitamins and have potential benefits against oxidative stress in humans. According to the European regulations based on EFSA scientific evidence, riboflavin, vitamin C, and vitamin E are those vitamins subjected to the approved health claim “contribute to the protection of cells from oxidative stress”. Scientific studies conducted in humans with some natural food sources of riboflavin (almonds, wheat germ, mushrooms, oat bran), vitamin C (guava, kale, black currant, Brussels sprouts, broccoli, orange), and vitamin E (hazelnuts, almonds, peanuts, pistachio nuts, extra virgin olive oil, dates, rye) have been performed and published in the literature. However, no food of plant origin has obtained a favorable EFSA opinion to substantiate the approval of health claims related to its potential properties related to oxidative stress prevention. Further studies (concretely, well-controlled human intervention studies) must be carried out in accordance with EFSA requirements to provide the highest level of scientific evidence that could demonstrate the potential relationship between foods of plant origin and antioxidant capacity. This review could be useful for the scientific community to study the application of health claims referring to the antioxidant capacity potentially exerted by foods of plant origin.

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Scientific Evidence of the Beneficial Effects of Tomato Products on Cardiovascular Disease and Platelet Aggregation

Cited by 19 publications

References 51 publications

Bioaccessibility of Macrominerals and Trace Elements from Tomato (Solanum lycopersicum L.) Farmers’ Varieties

Bioaccessibility of Macrominerals and Trace Elements from Tomato (Solanum lycopersicum L.) Farmers’ Varieties

Worldwide productivity and research trend on fruit quality: a bibliometric study

A Review of Foods of Plant Origin as Sources of Vitamins with Proven Activity in Oxidative Stress Prevention according to EFSA Scientific Evidence

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