08/13/2022
Tomatoes are delicious and abundant this time of year. They are a good source of phytochemicals and nutrients such as lycopene, potassium, iron, folate and vitamin C. They also have beta-carotene, phenolic compounds such as flavonoids, hydroxycinnamic acid, chlorogenic, homovanillic acid and ferulic acid. I’ve posted about the benefits of tomatoes in the past, but they are nutrient rich when eaten raw or cooked as cooking unlocks some of the phytochemicals such as lycopene.
This article distilled the variations in cultivation and their impact on the nutritional value of the tomato. Water availability affects the plants growth, rate of photosynthesis, fruit production and quality. Interestingly, drought will reduce the growth and yield of a crop, but will increase the carotenoid and antioxidant activity as the plant’s response to stress.
Geographical location will impact the light intensity, water availability, temperature, and growing media salinity which all impact the bioaccessibiilty of nutrients such as carotenoids. Vitamin C levels fluctuated depending upon grown in a field or greenhouse, but didn’t differ that much. This tells us that we can manipulate conditions to improve nutrition.
Tomatoes offer health benefits such as anticancer properties; reducing the risk of CVD, neurodegenerative disease, and bowel disease, and improving skin health, exercise recovery, and immune response.
The synergistic effects of all the tomato constituents likely outweigh the benefit of each individual nutrient. As well, the synergy of tomatoes in all forms with other dietary input must be considered.
Want to read the article? Click the linkinprofile DOI: 10.3390/biology11020239