ABSTRACT
Tomato (Lycopersicon esculentum Mill.) is the second most important vegetable crop. Tomato and tomato products such as tomato juice have remarkably high concentrations of micronutrients, such as vitamin C, vitamin E, folate, and minerals. In addition to their micronutrient content, tomatoes and in consequence tomato juice also contain valuable phytochemicals or bioactive components: phenolic compounds and carotenoids such as lycopene and the provitamin A β-carotene. There are several factors affecting the nutritional value of tomato products, among them tomato variety and maturity, and processing and storage conditions. The bioactive components in tomato are thought to contribute to the reduced risk of cardiovascular disease and prostate cancer in humans by reducing oxidant status and inflammation, inhibiting cholesterol synthesis, improving immune function, or acting as chemopreventive agent. In vitro studies, epidemiological studies, cellular, animal and human intervention studies provide support for significant health effects of tomato juice consumption, although the molecular pathways of tomato components need further investigation.
