SciELO - Scientific Electronic Library Online

 
vol.20 issue4Dietary habits and normal body mass index association in Chilean soldiers author indexsubject indexarticles search
Home Pagealphabetic serial listing  

Services on Demand

Journal

Article

Indicators

Related links

  • On index processCited by Google
  • Have no similar articlesSimilars in SciELO
  • On index processSimilars in Google

Share


Revista Española de Nutrición Humana y Dietética

On-line version ISSN 2174-5145Print version ISSN 2173-1292

Abstract

NAVARRO-GONZALEZ, Inmaculada  and  PERIAGO, María Jesús. Is tomato a healthy and/or functional food?. Rev Esp Nutr Hum Diet [online]. 2016, vol.20, n.4, pp.323-335. ISSN 2174-5145.  https://dx.doi.org/10.14306/renhyd.20.4.208.

This paper is a literature review about the presence of bioactive compounds in tomato and tomato based food, and these compounds function to promote health in the human organism. Several scientific studies show that tomato and tomato based products have several molecules, some of them with antioxidant activity, that protect lipids, lipoproteins, DNA, etc. against free radicals. This function could be one of the causes of the apparent link between consumption and protection of degenerative and chronic diseases such as cancer, cardiovascular disease, Parkinson's disease, etc. More recent studies have proposed different biochemical mechanisms in which tomato components can exert this beneficial role on health. In addition, several studies seem to show that the greatest benefit of this food is due to the synergistic effect between all its compounds. Some epidemiological studies associate that regular intake has several beneficial effects on health. Due to the association between bioactive compounds, daily tomato consumption and its effect on human health, the aim of the current literature review is summarize the compounds in this food and its possible actions on health.

Keywords : Lycopersicon esculentum; Phytochemicals; Carotenoids; Minerals; Vitamins; Dietary Fiber; Polyphenols.

        · abstract in Spanish     · text in Spanish     · Spanish ( pdf )

 

Creative Commons License All the contents of this journal, except where otherwise noted, is licensed under a Creative Commons Attribution License