A Review on Chemical Composition and Medicinal Importance of Solanum lycopersicum L

Author(s): P. Raga Amrutha*, P. Yaswanth Sai, D. Vyshnavi Praneetha and A. Narendra Babu

Abstract: Solanum lycopersicum L (Tomato) is the second most consumed vegetable worldwide, and probably the most preferred garden crop, thus being an important source of nourishment for the world’s population. This fruit is a dietary source of carotenoids (mainly lycopene), vitamins and phenolic compounds (hydrocinnamic acids and flavonoids) which contribute to its health-promoting effects. Unripe (green) tomatoes also contain glycoalkaloids (α-tomatine), compounds endowed with important bioactive properties. Recent studies have confirmed that tomato and tomato sauce lower blood pressure and the risk of heart disease. Effectiveness of tomatoes in lowering blood pressure is attributed to lycopene, a chemical present in tomato. Tomato extract contains carotenoids such as lycopene, beta carotene, and vitamin E, (known as effective antioxidants) to inactivate free radicals, and to slow the progression of atherosclerosis. Tomatoes are now eaten freely throughout the world; especially cooked tomatoes help to prevent prostate cancer. Lycopene has also been shown to improve the skin’s ability to protect against harmful UV rays. Tomato can protect against sunburn and help keeping the skin looking youthful.

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