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Revista Española de Nutrición Humana y Dietética

versión On-line ISSN 2174-5145versión impresa ISSN 2173-1292

Resumen

NAVARRO-GONZALEZ, Inmaculada  y  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.  http://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.

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

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