Ali Md Yousuf, Sina Abu Ali Ibn, Khandker Shahad Saif, Neesa Lutfun, Tanvir E M, Kabir Alamgir, Khalil Md Ibrahim, Gan Siew Hua
Laboratory of Preventive and Integrative Biomedicine, Department of Biochemistry and Molecular Biology, Jahangirnagar University, Savar, Dhaka 1342, Bangladesh.
Department of Biochemistry and Molecular Biology, Gono Bishwabidyalay, Savar, Dhaka 1344, Bangladesh.
Foods. 2020 Dec 26;10(1):45. doi: 10.3390/foods10010045.
Tomatoes are consumed worldwide as fresh vegetables because of their high contents of essential nutrients and antioxidant-rich phytochemicals. Tomatoes contain minerals, vitamins, proteins, essential amino acids (leucine, threonine, valine, histidine, lysine, arginine), monounsaturated fatty acids (linoleic and linolenic acids), carotenoids (lycopene and β-carotenoids) and phytosterols (β-sitosterol, campesterol and stigmasterol). Lycopene is the main dietary carotenoid in tomato and tomato-based food products and lycopene consumption by humans has been reported to protect against cancer, cardiovascular diseases, cognitive function and osteoporosis. Among the phenolic compounds present in tomato, quercetin, kaempferol, naringenin, caffeic acid and lutein are the most common. Many of these compounds have antioxidant activities and are effective in protecting the human body against various oxidative stress-related diseases. Dietary tomatoes increase the body's level of antioxidants, trapping reactive oxygen species and reducing oxidative damage to important biomolecules such as membrane lipids, enzymatic proteins and DNA, thereby ameliorating oxidative stress. We reviewed the nutritional and phytochemical compositions of tomatoes. In addition, the impacts of the constituents on human health, particularly in ameliorating some degenerative diseases, are also discussed.
番茄因其富含必需营养素和抗氧化植物化学物质而在全球范围内作为新鲜蔬菜被广泛食用。番茄含有矿物质、维生素、蛋白质、必需氨基酸（亮氨酸、苏氨酸、缬氨酸、组氨酸、赖氨酸、精氨酸）、单不饱和脂肪酸（亚油酸和亚麻酸）、类胡萝卜素（番茄红素和β-胡萝卜素）以及植物甾醇（β-谷甾醇、菜油甾醇和豆甾醇）。番茄红素是番茄及以番茄为基础的食品中的主要膳食类胡萝卜素，据报道，人类食用番茄红素可预防癌症、心血管疾病、认知功能障碍和骨质疏松症。番茄中存在的酚类化合物中，槲皮素、山奈酚、柚皮素、咖啡酸和叶黄素最为常见。这些化合物中的许多都具有抗氧化活性，可有效保护人体免受各种与氧化应激相关的疾病侵害。食用番茄可提高人体抗氧化剂水平，捕获活性氧并减少对重要生物分子如膜脂质、酶蛋白和DNA的氧化损伤，从而减轻氧化应激。我们综述了番茄的营养和植物化学成分。此外，还讨论了这些成分对人体健康的影响，特别是在改善一些退行性疾病方面的影响。
