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...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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Wiley
2014-01-01
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| Series: | Mediators of Inflammation |
| Online Access: | http://dx.doi.org/10.1155/2014/139873 |
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| _version_ | 1832551646466408448 |
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| author | Assunta Raiola Maria Manuela Rigano Roberta Calafiore Luigi Frusciante Amalia Barone |
| author_facet | Assunta Raiola Maria Manuela Rigano Roberta Calafiore Luigi Frusciante Amalia Barone |
| author_sort | Assunta Raiola |
| collection | DOAJ |
| 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 | Article |
| id | doaj-art-016114b01663497bb12caab4fd140514 |
| institution | Kabale University |
| issn | 0962-9351 1466-1861 |
| language | English |
| publishDate | 2014-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Mediators of Inflammation |
| spelling | doaj-art-016114b01663497bb12caab4fd1405142025-02-03T06:00:55ZengWileyMediators of Inflammation0962-93511466-18612014-01-01201410.1155/2014/139873139873Enhancing the Health-Promoting Effects of Tomato Fruit for Biofortified FoodAssunta Raiola0Maria Manuela Rigano1Roberta Calafiore2Luigi Frusciante3Amalia Barone4Department of Agricultural Sciences, University of Naples “Federico II”, Via Università 100, Portici, 80055 Naples, ItalyDepartment of Agricultural Sciences, University of Naples “Federico II”, Via Università 100, Portici, 80055 Naples, ItalyDepartment of Agricultural Sciences, University of Naples “Federico II”, Via Università 100, Portici, 80055 Naples, ItalyDepartment of Agricultural Sciences, University of Naples “Federico II”, Via Università 100, Portici, 80055 Naples, ItalyDepartment of Agricultural Sciences, University of Naples “Federico II”, Via Università 100, Portici, 80055 Naples, ItalyConsumption 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.http://dx.doi.org/10.1155/2014/139873 |
| spellingShingle | Assunta Raiola Maria Manuela Rigano Roberta Calafiore Luigi Frusciante Amalia Barone Enhancing the Health-Promoting Effects of Tomato Fruit for Biofortified Food Mediators of Inflammation |
| 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 |
| url | http://dx.doi.org/10.1155/2014/139873 |
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