The authors are grateful to the Foundation for Science and Technology (FCT,
Portugal) for financial support to CIMO (PEst-OE/AGR/UI0690/2014) and
REQUIMTE (PEst-C/EQB/LA0006/2014) and for the scholarship
(SFRH/BD/92994/2013) granted to the first author.
Tomato (Lycopersicon esculentum L.) is one of the most consumed
vegetables in the world and probably the most preferred garden crop. It is a key
component of the Mediterranean diet, commonly associated with a reduced risk of
chronic degenerative diseases. Currently there are a large number of tomato cultivars
with different morphological and sensorial characteristics and tomato-based products,
being major sources of nourishment for the world’s population. Its consumption brings
health benefits, linked with its high levels of bioactive ingredients. The main
compounds are carotenoids such as β-carotene, a precursor of vitamin A, and mostly
lycopene, which is responsible for the red colour, vitamins in particular ascorbic acid
and tocopherols, phenolic compounds including hydroxycinnamic acid derivatives and
flavonoids, and lectins. The content of these compounds is variety dependent. Besides,
unlike unripe tomatoes, which contain a high content of tomatine (glycoalkaloid) but
no lycopene, ripe red tomatoes contain high amounts of lycopene and a lower quantity
of glycoalkaloids. Current studies demonstrate the several benefits of these bioactive
compounds, either isolated or in combined extracts, namely anticarcinogenic,
cardioprotective and hepatoprotective effects among other health benefits, mainly due
to its antioxidant and anti-inflammatory properties. The chemistry, bioavailability and
bioactivity of these bioactive compounds will be discussed, as well as the main
mechanisms of action against cancer and other bioactivities including antioxidant, antiinflammatory,
cardiovascular and hepatoprotective effects in humans. Possible
applications of tomato bioactive compounds in the industry will also be proposed
