College of Food Processing Technology and Bio-energy, Anand Agricultural University, Anand, India.
Food Science and Technology, Babasaheb Bhimrao Ambedkar University (A Central University), Lucknow, India.
Crit Rev Food Sci Nutr. 2024;64(27):9711-9739. doi: 10.1080/10408398.2023.2212766. Epub 2023 Jun 2.
Green tomatoes contain significant levels of steroidal glycoalkoids (SGA) such as α-tomatine and green pigment chlorophyll. Tomatine is an admixture of two glycoalkoids; alpha tomatine and dehydrotomatine reported various health beneficial biological activities. Moreover, a hydrolyzed product of tomatine also contributes to age-related atrophy, and muscle weakness and helps the elderly recover from illness and injuries related to age. However, there is a lack of evidence regarding the absorption of tomatine in the human body concerning proposed biological activity, which should be an area of interest in the future. Once, the absorption study is established compounds concentrated in green tomatoes are potentially involved as protective compounds for several diseases and also used for functional food. To facilitate the use of green tomatoes in food processing, this comprehensive review provides data on the nutritional value of green tomatoes, with emphasis on the evolution of the physiological chemistry, analytical, medicinal, and pharmacological effects of the α-tomatine and chlorophyll in an experimental model. The broad aim of this review is to evaluate the health benefits of green tomatoes in addition to their nutritional value and to study the several features of the role of α-tomatine and chlorophyll in human health.
绿番茄含有大量甾体糖苷生物碱（SGA），如α-茄碱和绿色色素叶绿素。茄碱是两种糖苷生物碱的混合物；α-茄碱和脱氢茄碱报告了各种有益健康的生物活性。此外，茄碱的水解产物也有助于与年龄相关的萎缩、肌肉无力，并帮助老年人从与年龄相关的疾病和伤害中恢复。然而，关于茄碱在人体中吸收与其提出的生物活性相关的证据不足，这应该是未来关注的一个领域。一旦确定了茄碱的吸收研究，那么在绿番茄中浓缩的化合物就有可能作为多种疾病的保护化合物，并用于功能性食品。为了促进绿番茄在食品加工中的应用，本综述提供了绿番茄营养价值的数据，重点介绍了在实验模型中α-茄碱和叶绿素的生理化学、分析、药用和药理学作用的演变。本综述的广泛目的是评估绿番茄除了营养价值之外对健康的益处，并研究α-茄碱和叶绿素在人类健康中的几个作用特征。
