Tomato as a Source of Carotenoids and Polyphenols Targeted to Cancer Prevention

Abstract

A diet rich in vegetables has been associated with a reduced risk of many diseases related to aging and modern lifestyle. Over the past several decades, many researches have pointed out the direct relation between the intake of bioactive compounds present in tomato and a reduced risk of suffering different types of cancer. These bioactive constituents comprise phytochemicals such as carotenoids and polyphenols. The direct intake of these chemoprotective molecules seems to show higher efficiencies when they are ingested in its natural biological matrix than when they are ingested isolated or in dietary supplements. Consequently, there is a growing trend for improvement of the contents of these bioactive compounds in foods. The control of growing environment and processing conditions can ensure the maximum potential accumulation or moderate the loss of bioactive compounds, but the best results are obtained developing new varieties via plant breeding. The modification of single steps of metabolic pathways or their regulation via conventional breeding or genetic engineering has offered excellent results in crops such as tomato. In this review, we analyse the potential of tomato as source of the bioactive constituents with cancer-preventive properties and the result of modern breeding programs as a strategy to increase the levels of these compounds in the diet.

Simultaneous determination of main phenolic acids and flavonoids in tomato by micellar electrokinetic capillary electrophoresis

“…It even doubled the contents of varieties with similar size. Increased levels of polyphenols (including cholorogenic and quercetin, the precursor of rutin) have been previously associated with hp genes (reviewed by Martí, Roselló, & Cebolla-Cornejo, 2016), thus confirming that this cv. might carry an hp1 or hp2 mutation.…”

Assessment of biochar and hydrochar as minor to major constituents of growing media for containerized tomato production

“…Tomato ( Solanum lycopersicum L.) is an extensively produced and consumed horticultural crop worldwide. Apart from its nutritional value, flavour and aroma, tomato is considered a functional food of interest due to the presence of significant amounts of antioxidant compounds such as vitamin C, phenols and carotenoids . Different cultivars (genotypes) differ not only in the content of these compounds but also in growth, yield potential and tolerance to stress (salinity, drought, toxics, etc.…”

Untargeted screening of the bound / free phenolic composition in tomato cultivars for industrial transformation

“…The consumption of tomatoes and tomato‐based products is inversely correlated with several diseases, including cancer, as pointed out by different authors . In particular, the most important health‐promoting properties are attributed to vitamins (A and E), carotenoids, folates, and other bioactives such as polyphenols .…”