Enhancing the Health-Promoting Effects of Tomato Fruit for Biofortified Food

Table 1

Effects of bioactive compounds occurring in tomato.

Class	Compound	Main effects	References
Carotenoids	Lycopene	Control of oxidative stress and inflammation (production of IL-10 and inhibition of IL-6 and IL-8)	[14–17]
		Cancer inhibition (prostate, breast, colorectal, endometrial, lung, oral, and pancreatic)	[18, 19]
	β-Carotene	Prevention of photooxidative damage	[20]
		Inhibition of atherosclerosis and prevention of myocardial infarction	[21]
	Lutein	Preservation of eye health and improvement of symptoms in ARMD	[22, 23]
		Protection against cardiovascular diseases (inhibition of NF-κB signaling)	[24, 25]
		Increasing of DNA resistance to endogenous damage and repair	[26]
Vitamins	Vitamin E	Inhibition of lipid peroxidation and cardiovascular diseases	[27, 28]
		Decreasing risks of type 2 diabetes and advanced prostate cancer	[29, 30]
	Vitamin C	Inhibition of LDL oxidation and monocyte adhesion	[31, 32]
		Decreasing of total cholesterol and CRP	[33]
	Folates	Prevention of megaloblastic anemia in pregnant women and regulation of fetal growth	[34]
		Control of homocysteine metabolism	[35]
		Reduction in the rate of neural tube defects	[36]
Phenolic compounds	Flavonoids	Intestinal anti-inflammatory activity	[37]
		Inhibition of TNFα-induced inflammation	[38]
		Prevention of gastric cancer risk	[39, 40]
	Phenolic acids	Protection against DNA oxidation and antitumor activity against colon carcinogenesis	[41, 42]
	Tannins	Inhibition of adipogenesis	[43]
		Antibacterial, antiviral, anticarcinogenic, and cardiovascular action	[44]