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Enhancing the Health-Promoting Effects of Tomato Fruit for Biofortified Food
Consumption of tomato fruits, like those of many other plant species that are part of the human diet, is considered to be associated with several positive effects on health. Indeed, tomato fruits are an important source of bioactive compounds with known beneficial effects including vitamins, antioxi...
Autores principales: | , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Hindawi Publishing Corporation
2014
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3972926/ https://www.ncbi.nlm.nih.gov/pubmed/24744504 http://dx.doi.org/10.1155/2014/139873 |
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author | Raiola, Assunta Rigano, Maria Manuela Calafiore, Roberta Frusciante, Luigi Barone, Amalia |
author_facet | Raiola, Assunta Rigano, Maria Manuela Calafiore, Roberta Frusciante, Luigi Barone, Amalia |
author_sort | Raiola, Assunta |
collection | PubMed |
description | Consumption of tomato fruits, like those of many other plant species that are part of the human diet, is considered to be associated with several positive effects on health. Indeed, tomato fruits are an important source of bioactive compounds with known beneficial effects including vitamins, antioxidants, and anticancer substances. In particular, antioxidant metabolites are a group of vitamins, carotenoids, phenolic compounds, and phenolic acid that can provide effective protection by neutralizing free radicals, which are unstable molecules linked to the development of a number of degenerative diseases and conditions. In this review, we will summarize the recent progress on tomatoes nutritional importance and mechanisms of action of different phytochemicals against inflammation processes and prevention of chronic noncommunicable diseases (e.g., obesity, diabetes, coronary heart disease, and hypertension). In addition, we will summarize the significant progress recently made to improve the nutritional quality of tomato fruits through metabolic engineering and/or breeding. |
format | Online Article Text |
id | pubmed-3972926 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2014 |
publisher | Hindawi Publishing Corporation |
record_format | MEDLINE/PubMed |
spelling | pubmed-39729262014-04-17 Enhancing the Health-Promoting Effects of Tomato Fruit for Biofortified Food Raiola, Assunta Rigano, Maria Manuela Calafiore, Roberta Frusciante, Luigi Barone, Amalia Mediators Inflamm Review Article Consumption of tomato fruits, like those of many other plant species that are part of the human diet, is considered to be associated with several positive effects on health. Indeed, tomato fruits are an important source of bioactive compounds with known beneficial effects including vitamins, antioxidants, and anticancer substances. In particular, antioxidant metabolites are a group of vitamins, carotenoids, phenolic compounds, and phenolic acid that can provide effective protection by neutralizing free radicals, which are unstable molecules linked to the development of a number of degenerative diseases and conditions. In this review, we will summarize the recent progress on tomatoes nutritional importance and mechanisms of action of different phytochemicals against inflammation processes and prevention of chronic noncommunicable diseases (e.g., obesity, diabetes, coronary heart disease, and hypertension). In addition, we will summarize the significant progress recently made to improve the nutritional quality of tomato fruits through metabolic engineering and/or breeding. Hindawi Publishing Corporation 2014 2014-03-12 /pmc/articles/PMC3972926/ /pubmed/24744504 http://dx.doi.org/10.1155/2014/139873 Text en Copyright © 2014 Assunta Raiola et al. https://creativecommons.org/licenses/by/3.0/ This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. |
spellingShingle | Review Article Raiola, Assunta Rigano, Maria Manuela Calafiore, Roberta Frusciante, Luigi Barone, Amalia Enhancing the Health-Promoting Effects of Tomato Fruit for Biofortified Food |
title | Enhancing the Health-Promoting Effects of Tomato Fruit for Biofortified Food |
title_full | Enhancing the Health-Promoting Effects of Tomato Fruit for Biofortified Food |
title_fullStr | Enhancing the Health-Promoting Effects of Tomato Fruit for Biofortified Food |
title_full_unstemmed | Enhancing the Health-Promoting Effects of Tomato Fruit for Biofortified Food |
title_short | Enhancing the Health-Promoting Effects of Tomato Fruit for Biofortified Food |
title_sort | enhancing the health-promoting effects of tomato fruit for biofortified food |
topic | Review Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3972926/ https://www.ncbi.nlm.nih.gov/pubmed/24744504 http://dx.doi.org/10.1155/2014/139873 |
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