1-Introduction to the Species Solanum lycopersicum L. - Tomato plant
1.1- Scientific classification
Kingdom: Plantae
(unranked): Angiosperms
(unranked): Eudicots
(unranked): Asterids
Order: Solanales
Family: Solanaceae
Subfamily: Solanoideae
Tribe: Solaneae
Genus: Solanum L.
Species: Solanum lycopersicum L.
Kingdom: Plantae
(unranked): Angiosperms
(unranked): Eudicots
(unranked): Asterids
Order: Solanales
Family: Solanaceae
Subfamily: Solanoideae
Tribe: Solaneae
Genus: Solanum L.
Species: Solanum lycopersicum L.
1.2- Species Solanum lycopersicum L. - Tomato plant
+ Overview
The Tomato is the edible fruit of Solanum lycopersicum L, commonly known as a tomato plant, which belongs to the nightshade family, Solanaceae.
The species originated in Central and South America. The Nahuatl (Aztec language) word tomatl gave rise to the Spanish word "tomate", from which the English word tomato originates.
Its use as a food originated in Mexico, and spread throughout the world following the Spanish colonization of the Americas. Tomato is consumed in diverse ways, including raw, as an ingredient in many dishes, sauces, salads, and drinks. While tomatoes are botanically berry-type fruits, they are considered culinary vegetables, being ingredients of savory meals.
Synonyms:
1- Lycopersicon lycopersicum (L.) H. Karst.
2- Lycopersicon esculentum Mill.
+ Etymology
The word "tomato" comes from the Spanish tomate, which in turn comes from the Nahuatl word tomatl. It first appeared in print in 1595.
The native Mexican tomatillo is tomate (in Nahuatl: tomātl ), meaning "fat water" or "fat thing"). When Aztecs started to cultivate the Andean fruit, bigger and red, they called the new species xitomatl (or jitomates), ("plump thing with navel" or "fat water with navel"). After their conquest of Tenochtitlan, Spaniards exported tomatoes (jitomates) to the rest of the world with the name tomate, so numerous languages use forms of the word "tomato" (tomate) to refer to the red tomato instead of the green tomatillo. It first appeared in print in 1595. The scientific species epithet lycopersicum means "wolf peach", and comes from German werewolf myths. These legends said that deadly nightshade was used by witches and sorcerers in potions to transform themselves into werewolves, so the tomato's similar, but much larger, fruit was called the "wolf peach" when it arrived in Europe.
+ Overview
The Tomato is the edible fruit of Solanum lycopersicum L, commonly known as a tomato plant, which belongs to the nightshade family, Solanaceae.
The species originated in Central and South America. The Nahuatl (Aztec language) word tomatl gave rise to the Spanish word "tomate", from which the English word tomato originates.
Its use as a food originated in Mexico, and spread throughout the world following the Spanish colonization of the Americas. Tomato is consumed in diverse ways, including raw, as an ingredient in many dishes, sauces, salads, and drinks. While tomatoes are botanically berry-type fruits, they are considered culinary vegetables, being ingredients of savory meals.
Synonyms:
1- Lycopersicon lycopersicum (L.) H. Karst.
2- Lycopersicon esculentum Mill.
+ Etymology
The word "tomato" comes from the Spanish tomate, which in turn comes from the Nahuatl word tomatl. It first appeared in print in 1595.
The native Mexican tomatillo is tomate (in Nahuatl: tomātl ), meaning "fat water" or "fat thing"). When Aztecs started to cultivate the Andean fruit, bigger and red, they called the new species xitomatl (or jitomates), ("plump thing with navel" or "fat water with navel"). After their conquest of Tenochtitlan, Spaniards exported tomatoes (jitomates) to the rest of the world with the name tomate, so numerous languages use forms of the word "tomato" (tomate) to refer to the red tomato instead of the green tomatillo. It first appeared in print in 1595. The scientific species epithet lycopersicum means "wolf peach", and comes from German werewolf myths. These legends said that deadly nightshade was used by witches and sorcerers in potions to transform themselves into werewolves, so the tomato's similar, but much larger, fruit was called the "wolf peach" when it arrived in Europe.
2- Characteristics of the Species Solanum lycopersicum L . - Tomato plant
2.1- Description
+ The plants
Tomato plants are vines, initially decumbent, typically growing 180 cm (6 ft) or more above the ground if supported, although erect bush varieties have been bred, generally 100 cm (3 ft) tall or shorter. Indeterminate types are "tender" perennials, dying annually in temperate climates (they are originally native to tropical highlands), although they can live up to three years in a greenhouse in some cases. Determinate types are annual in all climates.
Tomato plants are dicots, and grow as a series of branching stems, with a terminal bud at the tip that does the actual growing. When that tip eventually stops growing, whether because of pruning or flowering, lateral buds take over and grow into other, fully functional, vines.
The plants typically grow to 1-3 meters (3-10 ft) in height and have a weak stem that often sprawls over the ground and vines over other plants. It is a perennial in its native habitat, and grown as an annual in temperate climates.
+ The leaves
Most tomato plants have compound leaves, and are called regular leaf (RL) plants, but some cultivars have simple leaves known as potato leaf (PL) style because of their resemblance to that particular relative. Of RL plants, there are variations, such as rugose leaves, which are deeply grooved, and variegated, angora leaves, which have additional colors where a genetic mutation causes chlorophyll to be excluded from some portions of the leaves.
The leaves are 10-25 cm (4-10 in) long, odd pinnate, with five to 9 leaflets on petioles, each leaflet up to 8 cm (3 in) long, with a serrated margin; both the stem and leaves are densely glandular-hairy.
+ The flowers
Their flowers, appearing on the apical meristem, have the anthers fused along the edges, forming a column surrounding the pistil's style. Flowers in domestic cultivars can be self-fertilizing. The flowers are 1-2 cm (0.4-0.8 in) across, yellow, with five pointed lobes on the corolla; they are borne in a cyme of three to 12 together.
+ The fruits
Tomato fruit is classified as a berry. As a true fruit, it develops from the ovary of the plant after fertilization, its flesh comprising the pericarp walls. The fruit contains hollow spaces full of seeds and moisture, called locular cavities. These vary, among cultivated species, according to type. Some smaller varieties have two cavities, globe-shaped varieties typically have three to five, beefsteak tomatoes have a great number of smaller cavities, while paste tomatoes have very few, very small cavities.
+ The seeds
Each fruit contains at least two cells of small seeds surrounded by jellylike pulp.
For propagation, the seeds need to come from a mature fruit, and be dried or fermented before germination.
+ The plants
Tomato plants are vines, initially decumbent, typically growing 180 cm (6 ft) or more above the ground if supported, although erect bush varieties have been bred, generally 100 cm (3 ft) tall or shorter. Indeterminate types are "tender" perennials, dying annually in temperate climates (they are originally native to tropical highlands), although they can live up to three years in a greenhouse in some cases. Determinate types are annual in all climates.
Tomato plants are dicots, and grow as a series of branching stems, with a terminal bud at the tip that does the actual growing. When that tip eventually stops growing, whether because of pruning or flowering, lateral buds take over and grow into other, fully functional, vines.
The plants typically grow to 1-3 meters (3-10 ft) in height and have a weak stem that often sprawls over the ground and vines over other plants. It is a perennial in its native habitat, and grown as an annual in temperate climates.
+ The leaves
Most tomato plants have compound leaves, and are called regular leaf (RL) plants, but some cultivars have simple leaves known as potato leaf (PL) style because of their resemblance to that particular relative. Of RL plants, there are variations, such as rugose leaves, which are deeply grooved, and variegated, angora leaves, which have additional colors where a genetic mutation causes chlorophyll to be excluded from some portions of the leaves.
The leaves are 10-25 cm (4-10 in) long, odd pinnate, with five to 9 leaflets on petioles, each leaflet up to 8 cm (3 in) long, with a serrated margin; both the stem and leaves are densely glandular-hairy.
+ The flowers
Their flowers, appearing on the apical meristem, have the anthers fused along the edges, forming a column surrounding the pistil's style. Flowers in domestic cultivars can be self-fertilizing. The flowers are 1-2 cm (0.4-0.8 in) across, yellow, with five pointed lobes on the corolla; they are borne in a cyme of three to 12 together.
+ The fruits
Tomato fruit is classified as a berry. As a true fruit, it develops from the ovary of the plant after fertilization, its flesh comprising the pericarp walls. The fruit contains hollow spaces full of seeds and moisture, called locular cavities. These vary, among cultivated species, according to type. Some smaller varieties have two cavities, globe-shaped varieties typically have three to five, beefsteak tomatoes have a great number of smaller cavities, while paste tomatoes have very few, very small cavities.
+ The seeds
Each fruit contains at least two cells of small seeds surrounded by jellylike pulp.
For propagation, the seeds need to come from a mature fruit, and be dried or fermented before germination.
Many types of Tomatoes
2.2- Origin and Distribution
+ Origin:
The tomato is native to western South America and Central America. Native versions were small, like cherry tomatoes, and most likely yellow rather than red.
+ Distribution:
Tomatoes originated in South America but are now found all over the world.
The tomato is grown worldwide for its edible fruits, with thousands of cultivars.
In 2014, world production of tomatoes was 170.8 million tonnes, with China accounting for 31% of the total, followed by India, the United States and Turkey as the major producers.
The major producers of Tomatoes in 2014 are: 1- China, 2- India, 3- United States, 4- Turkey, 5- Egypt, 6- Iran, 7- Italy and 8- Spain
+ Origin:
The tomato is native to western South America and Central America. Native versions were small, like cherry tomatoes, and most likely yellow rather than red.
+ Distribution:
Tomatoes originated in South America but are now found all over the world.
The tomato is grown worldwide for its edible fruits, with thousands of cultivars.
In 2014, world production of tomatoes was 170.8 million tonnes, with China accounting for 31% of the total, followed by India, the United States and Turkey as the major producers.
The major producers of Tomatoes in 2014 are: 1- China, 2- India, 3- United States, 4- Turkey, 5- Egypt, 6- Iran, 7- Italy and 8- Spain
2.3- Biological characteristics
+ Note in Classification
In 1753, Linnaeus placed the tomato in the genus Solanum (alongside the potato) as Solanum lycopersicum. In 1768, Philip Miller moved it to its own genus, naming it Lycopersicon esculentum. This name came into wide use, but was in breach of the plant naming rules. Although the name Lycopersicon lycopersicum may be found, it is not used because it violates the International Code of Nomenclature barring the use of tautonyms in botanical nomenclature.
Genetic evidence has now shown that Linnaeus was correct to put the tomato in the genus Solanum, making Solanum lycopersicum the correct name. Both names, however, will probably be found in the literature for some time. Two of the major reasons that some still consider the genera separate are the leaf structure (tomato leaves are markedly different from any other Solanum), and the biochemistry (many of the alkaloids common to other Solanum species are conspicuously absent in the tomato). Hybrids of tomato and diploid potato can be created in the lab by somatic fusion, and are partially fertile, providing evidence of the close relationship between these species.
+ Fruit versus vegetable
Botanically, a tomato is a fruit, a berry, consisting of the ovary, together with its seeds, of a flowering plant. However, the tomato has a much lower sugar content than other edible fruits, and is therefore not as sweet. Typically served as part of a salad or main course of a meal, rather than at dessert, it is, in the US, considered a "culinary vegetable". One exception is that tomatoes are treated as a fruit in home canning practices: they are acidic enough to process in a water bath rather than a pressure cooker as vegetables require. Tomatoes are not the only food source with this ambiguity: bell peppers, cucumbers, green beans, eggplants, avocados, and squashes of all kinds (such as zucchini and pumpkins) are all botanically fruits, yet cooked as vegetables. This has led to legal dispute in the United States. In 1887, US tariff laws that imposed a dutyon vegetables, but not on fruits, caused the tomato's status to become a matter of legal importance. The US Supreme Court settled this controversy on 10 May 1893, by declaring that the tomato is a vegetable, based on the popular definition that classifies vegetables by use, that they are generally served with dinner and not dessert (Nix v. Hedden (149 U.S. 304)). The holding of this case applies only to the interpretation of the Tariff Act of 3 March 1883, and the court did not purport to reclassify the tomato for botanical or other purposes.
+ Note in Classification
In 1753, Linnaeus placed the tomato in the genus Solanum (alongside the potato) as Solanum lycopersicum. In 1768, Philip Miller moved it to its own genus, naming it Lycopersicon esculentum. This name came into wide use, but was in breach of the plant naming rules. Although the name Lycopersicon lycopersicum may be found, it is not used because it violates the International Code of Nomenclature barring the use of tautonyms in botanical nomenclature.
Genetic evidence has now shown that Linnaeus was correct to put the tomato in the genus Solanum, making Solanum lycopersicum the correct name. Both names, however, will probably be found in the literature for some time. Two of the major reasons that some still consider the genera separate are the leaf structure (tomato leaves are markedly different from any other Solanum), and the biochemistry (many of the alkaloids common to other Solanum species are conspicuously absent in the tomato). Hybrids of tomato and diploid potato can be created in the lab by somatic fusion, and are partially fertile, providing evidence of the close relationship between these species.
+ Fruit versus vegetable
Botanically, a tomato is a fruit, a berry, consisting of the ovary, together with its seeds, of a flowering plant. However, the tomato has a much lower sugar content than other edible fruits, and is therefore not as sweet. Typically served as part of a salad or main course of a meal, rather than at dessert, it is, in the US, considered a "culinary vegetable". One exception is that tomatoes are treated as a fruit in home canning practices: they are acidic enough to process in a water bath rather than a pressure cooker as vegetables require. Tomatoes are not the only food source with this ambiguity: bell peppers, cucumbers, green beans, eggplants, avocados, and squashes of all kinds (such as zucchini and pumpkins) are all botanically fruits, yet cooked as vegetables. This has led to legal dispute in the United States. In 1887, US tariff laws that imposed a dutyon vegetables, but not on fruits, caused the tomato's status to become a matter of legal importance. The US Supreme Court settled this controversy on 10 May 1893, by declaring that the tomato is a vegetable, based on the popular definition that classifies vegetables by use, that they are generally served with dinner and not dessert (Nix v. Hedden (149 U.S. 304)). The holding of this case applies only to the interpretation of the Tariff Act of 3 March 1883, and the court did not purport to reclassify the tomato for botanical or other purposes.
+ Pollination
In the wild, original state, tomatoes required cross-pollination; they were much more self-incompatible than domestic cultivars. As a floral device to reduce selfing, the pistil of wild tomatoes extends farther out of the flower than today's cultivars. The stamens were, and remain, entirely within the closed corolla.
As tomatoes were moved from their native areas, their traditional pollinators, (probably a species of halictid bee) did not move with them. The trait of self-fertility became an advantage, and domestic cultivars of tomato have been selected to maximize this trait.
This is not the same as self-pollination, despite the common claim that tomatoes do so. That tomatoes pollinate themselves poorly without outside aid is clearly shown in greenhouse situations, where pollination must be aided by artificial wind, vibration of the plants (one brand of vibrator is a wand called an "electric bee" that is used manually), or more often today, by cultured bumblebees. The anther of a tomato flower is shaped like a hollow tube, with the pollen produced within the structure, rather than on the surface, as in most species. The pollen moves through pores in the anther, but very little pollen is shed without some kind of externally-induced motion. The best source of outside motion is a sonicating bee, such as a bumblebee, or the original wild halictid pollinator. In an outdoors setting, wind or animals usually provide sufficient motion to produce commercially viable crops.
+ Genetic modification
Tomatoes that have been modified using genetic engineering have been developed, and although none are commercially available now, they have been in the past. The first commercially available genetically modified food was a variety of tomato named the Flavr Savr, which was engineered to have a longer shelf life. Scientists are continuing to develop tomatoes with new traits not found in natural crops, such as increased resistance to pests or environmental stresses. Other projects aim to enrich tomatoes with substances that may offer health benefits or provide better nutrition.
An international consortium of researchers from 10 countries, among them researchers from the Boyce Thompson Institute for Plant Research, began sequencing the tomato genome in 2004, and is creating a database of genomic sequences and information on the tomato and related plants. A prerelease version of the genome was made available in December 2009. The genomes of itsmitochondria and chloroplasts are also being sequenced as part of the project. The complete genome for the cultivar Heinz 1706 was published on 31 May 2012 in Nature. Since many other fruits, like strawberries, apples, melons, and bananas share the same characteristics and genes, researchers stated the published genome could help to improve food quality, food security and reduce costs of all of these fruits.
See also: Genetically modified tomato
In the wild, original state, tomatoes required cross-pollination; they were much more self-incompatible than domestic cultivars. As a floral device to reduce selfing, the pistil of wild tomatoes extends farther out of the flower than today's cultivars. The stamens were, and remain, entirely within the closed corolla.
As tomatoes were moved from their native areas, their traditional pollinators, (probably a species of halictid bee) did not move with them. The trait of self-fertility became an advantage, and domestic cultivars of tomato have been selected to maximize this trait.
This is not the same as self-pollination, despite the common claim that tomatoes do so. That tomatoes pollinate themselves poorly without outside aid is clearly shown in greenhouse situations, where pollination must be aided by artificial wind, vibration of the plants (one brand of vibrator is a wand called an "electric bee" that is used manually), or more often today, by cultured bumblebees. The anther of a tomato flower is shaped like a hollow tube, with the pollen produced within the structure, rather than on the surface, as in most species. The pollen moves through pores in the anther, but very little pollen is shed without some kind of externally-induced motion. The best source of outside motion is a sonicating bee, such as a bumblebee, or the original wild halictid pollinator. In an outdoors setting, wind or animals usually provide sufficient motion to produce commercially viable crops.
+ Genetic modification
Tomatoes that have been modified using genetic engineering have been developed, and although none are commercially available now, they have been in the past. The first commercially available genetically modified food was a variety of tomato named the Flavr Savr, which was engineered to have a longer shelf life. Scientists are continuing to develop tomatoes with new traits not found in natural crops, such as increased resistance to pests or environmental stresses. Other projects aim to enrich tomatoes with substances that may offer health benefits or provide better nutrition.
An international consortium of researchers from 10 countries, among them researchers from the Boyce Thompson Institute for Plant Research, began sequencing the tomato genome in 2004, and is creating a database of genomic sequences and information on the tomato and related plants. A prerelease version of the genome was made available in December 2009. The genomes of itsmitochondria and chloroplasts are also being sequenced as part of the project. The complete genome for the cultivar Heinz 1706 was published on 31 May 2012 in Nature. Since many other fruits, like strawberries, apples, melons, and bananas share the same characteristics and genes, researchers stated the published genome could help to improve food quality, food security and reduce costs of all of these fruits.
See also: Genetically modified tomato
+ Breeding
The Tomato Genetic Resource Center, Germplasm Resources Information Network, AVRDC, and numerous seed banks around the world store seed representing genetic variations of value to modern agriculture. These seed stocks are available for legitimate breeding and research efforts. While individual breeding efforts can produce useful results, the bulk of tomato breeding work is at universities and major agriculture-related corporations. These efforts have resulted in significant regionally adapted breeding lines and hybrids, such as the Mountain series from North Carolina. Corporations including Heinz, Monsanto, BHNSeed, and Bejoseed have breeding programs that attempt to improve production, size, shape, color, flavor, disease tolerance, pest tolerance, nutritional value, and numerous other traits.
+ Plant toxicity
Leaves, stems, and green unripe fruit of the tomato plant contain small amounts of the toxic alkaloid tomatine. They also contain small amounts of solanine, a toxic alkaloid found in potato leaves and other plants in the nightshade family. Use of tomato leaves in herbal tea has been responsible for at least one death. However, levels of tomatine in foliage and green fruit are generally too small to be dangerous unless large amounts are consumed, for example, as greens. Small amounts of tomato foliage are sometimes used for flavoring without ill effect, and the green fruit is sometimes used for cooking, particularly as fried green tomatoes. Compared to potatoes, the amount of solanine in green or ripe tomatoes is low; however, even in the case of potatoes while solanine poisoning resulting from dosages several times normal human consumption has been demonstrated, actual cases of poisoning resulting from excessive consumption of potatoes that have high concentration of solanine are rare.
Tomato plants can be toxic to dogs if they eat large amounts of the fruit, or chew plant material.
The Tomato Genetic Resource Center, Germplasm Resources Information Network, AVRDC, and numerous seed banks around the world store seed representing genetic variations of value to modern agriculture. These seed stocks are available for legitimate breeding and research efforts. While individual breeding efforts can produce useful results, the bulk of tomato breeding work is at universities and major agriculture-related corporations. These efforts have resulted in significant regionally adapted breeding lines and hybrids, such as the Mountain series from North Carolina. Corporations including Heinz, Monsanto, BHNSeed, and Bejoseed have breeding programs that attempt to improve production, size, shape, color, flavor, disease tolerance, pest tolerance, nutritional value, and numerous other traits.
+ Plant toxicity
Leaves, stems, and green unripe fruit of the tomato plant contain small amounts of the toxic alkaloid tomatine. They also contain small amounts of solanine, a toxic alkaloid found in potato leaves and other plants in the nightshade family. Use of tomato leaves in herbal tea has been responsible for at least one death. However, levels of tomatine in foliage and green fruit are generally too small to be dangerous unless large amounts are consumed, for example, as greens. Small amounts of tomato foliage are sometimes used for flavoring without ill effect, and the green fruit is sometimes used for cooking, particularly as fried green tomatoes. Compared to potatoes, the amount of solanine in green or ripe tomatoes is low; however, even in the case of potatoes while solanine poisoning resulting from dosages several times normal human consumption has been demonstrated, actual cases of poisoning resulting from excessive consumption of potatoes that have high concentration of solanine are rare.
Tomato plants can be toxic to dogs if they eat large amounts of the fruit, or chew plant material.
2.4- Nutrition of Tomato fruits
+ Introduction
A tomato is 95% water, contains 4% carbohydrates and less than 1% each of fat and protein (table). In a 100 gram amount, raw tomatoes supply 18 calories and are a moderate source of vitamin C (17% of the Daily Value), but otherwise are absent of significant nutrient content (See table).
+ Nutritional value per 100 g (3.5 oz) of Red tomatoes, raw
+ Introduction
A tomato is 95% water, contains 4% carbohydrates and less than 1% each of fat and protein (table). In a 100 gram amount, raw tomatoes supply 18 calories and are a moderate source of vitamin C (17% of the Daily Value), but otherwise are absent of significant nutrient content (See table).
+ Nutritional value per 100 g (3.5 oz) of Red tomatoes, raw
|
Energy....................................................
Carbohydrates Sugars Dietary fiber Fat Protein Vitamins................................................ Vitamin A equiv. Beta-carotene Lutein zeaxanthin Thiamine (B1) Niacin (B 3 ) Vitamin B6 Vitamin C Vitamin E Vitamin K Minerals................................................ Magnesium Manganese Phosphorus Potassium Other constituents................................ Water Lycopen |
74 kJ (18 kcal)
3.9 g 2.6 g 1.2 g 0.2 g 0.9 g : 42 μg (5%) 449 μg (4%) 123 μg 0.037 mg (3%) 0.594 mg (4%) 0.08 mg (6%) 14 mg (17%) 0.54 mg (4%) 7.9 μg (8%) : 11 mg (3%) 0.114 mg (5%) 24 mg (3%) 237 mg (5%) : 94.5 g 2573 µg |
Note!
+ Units: μg = micrograms • mg = milligrams * IU = International units
+ Percentages are roughly approximated using US recommendations for adults.
Source: USDA Nutrient Database - Link to USDA Database entr
+ Units: μg = micrograms • mg = milligrams * IU = International units
+ Percentages are roughly approximated using US recommendations for adults.
Source: USDA Nutrient Database - Link to USDA Database entr
2.5- Health Benefits of Tomato fruits
+ Introduction
Tomatoes are a rich source of vitamins A and C and folic acid. Tomatoes contain a wide array of beneficial nutrients and antioxidants, including alpha-lipoic acid, lycopene, choline, folic acid, beta-carotene and lutein.
One medium tomato (approximately 123 grams) provides 22 calories, 0 grams of fat, 5 grams of carbohydrate (including 1 gram of fiber and 3 grams of sugar) and 1 gram of protein.
Cooking tomatoes appears to increase the availability of key nutrients such as the caroteinoids lycopene, lutein and zeaxanthin. Stewed tomatoes provide considerably more lutein and zeaxanthin than sun dried tomatoes and raw cherry tomatoes.
Alpha-lipoic acid helps the body to convert glucose into energy. Some evidence suggests that alpha-lipoic acid can aid in blood glucose control, improve vasodilation and protect against retinopathy in people with diabetes; it may even help preserve brain and nerve tissue.
Lycopene is the antioxidant that gives tomatoes their rich red color. Tomatoes account for 80 percent of lycopene consumption in the average diet.
Choline is an important nutrient found in tomatoes that helps with sleep, muscle movement, learning and memory. Choline also helps to maintain the structure of cellular membranes, aids in the transmission of nerve impulses, assists in the absorption of fat and reduces chronic inflammation.
+ Possible health benefits of tomatoes
Tomatoes are packed full of beneficial nutrients and antioxidants and are a rich source of vitamins A and C and folic acid.
The benefits of consuming fruits and vegetables of all kinds, including tomatoes, are impressive. As the proportion of plant foods in the diet increases, the risk of heart disease, diabetes, and cancer goes down.
High fruit and vegetable intake is also associated with healthy skin and hair, increased energy and lower weight. Increasing consumption of fruits and vegetables significantly decreases the risk of obesity and overall mortality.
+ Introduction
Tomatoes are a rich source of vitamins A and C and folic acid. Tomatoes contain a wide array of beneficial nutrients and antioxidants, including alpha-lipoic acid, lycopene, choline, folic acid, beta-carotene and lutein.
One medium tomato (approximately 123 grams) provides 22 calories, 0 grams of fat, 5 grams of carbohydrate (including 1 gram of fiber and 3 grams of sugar) and 1 gram of protein.
Cooking tomatoes appears to increase the availability of key nutrients such as the caroteinoids lycopene, lutein and zeaxanthin. Stewed tomatoes provide considerably more lutein and zeaxanthin than sun dried tomatoes and raw cherry tomatoes.
Alpha-lipoic acid helps the body to convert glucose into energy. Some evidence suggests that alpha-lipoic acid can aid in blood glucose control, improve vasodilation and protect against retinopathy in people with diabetes; it may even help preserve brain and nerve tissue.
Lycopene is the antioxidant that gives tomatoes their rich red color. Tomatoes account for 80 percent of lycopene consumption in the average diet.
Choline is an important nutrient found in tomatoes that helps with sleep, muscle movement, learning and memory. Choline also helps to maintain the structure of cellular membranes, aids in the transmission of nerve impulses, assists in the absorption of fat and reduces chronic inflammation.
+ Possible health benefits of tomatoes
Tomatoes are packed full of beneficial nutrients and antioxidants and are a rich source of vitamins A and C and folic acid.
The benefits of consuming fruits and vegetables of all kinds, including tomatoes, are impressive. As the proportion of plant foods in the diet increases, the risk of heart disease, diabetes, and cancer goes down.
High fruit and vegetable intake is also associated with healthy skin and hair, increased energy and lower weight. Increasing consumption of fruits and vegetables significantly decreases the risk of obesity and overall mortality.
+ The 11 Health Benefits of Tomatoes
1)- Cancer
As an excellent source of vitamin C and other antioxidants, tomatoes can help combat the formation of free radicals known to cause cancer.
2)- Prostate Cancer
Lycopene has been linked with prostate cancer prevention in several studies. According to John Erdman, Ph.D., Professor Emeritus of the department of food science and human nutrition at the University of Illinois, "There's very good, strong, epidemiological support for increased consumption of tomato products and lower incidence of prostate cancer."
Among younger men, diets rich in beta-carotene may play a protective role against prostate cancer, according to a study conducted by the Harvard School of Public Health's Department of Nutrition.
3)- Colorectal Cancer
Beta-carotene consumption has been shown to have an inverse association with the development of colon cancer in the Japanese population. High fiber intakes from fruits and vegetables are associated with a lowered risk of colorectal cancer.
According to the American Cancer Society, some studies have shown that people who have diets rich in tomatoes may have a lower risk of certain types of cancer, especially cancers of the prostate, lung, and stomach. Further human-based research is needed to find out what role lycopene might play in the prevention or treatment of cancer.
4)- Blood pressure
Maintaining a low sodium intake helps to keep blood pressure healthy; however, increasing potassiumintake may be just as important because of its vasodilation effects. According to the National Health and Nutrition Examination Survey, fewer than 2 percent of U.S. adults meet the daily 4700 mg recommendation.
Also of note, a high potassium intake is associated with a 20 percent decreased risk of dying from all causes.
5)- Heart health
The fiber, potassium, vitamin C and choline content in tomatoes all support heart health. An increase in potassium intake along with a decrease in sodium intake is the most important dietary change that the average person can make to reduce their risk of cardiovascular disease, according to Mark Houston, M.D., M.S., an associate clinical professor of medicine at Vanderbilt Medical School and director of the Hypertension Institute at St. Thomas Hospital in Tennessee.3 Tomatoes also contain folic acid, which helps to keep homocysteine levels in check, thereby reducing a risk factor for heart disease.
In one study, those who consumed 4069 mg of potassium per day had a 49 percent lower risk of death from ischemic heart disease compared with those who consumed less potassium (about 1000 mg per day).
High potassium intakes are also associated with a reduced risk of stroke, protection against loss of muscle mass, preservation of bone mineral density and reduction in the formation of kidney stones.
6)- Diabetes
Studies have shown that people with type 1 diabetes who consume high-fiber diets have lower blood glucose levels, while people with type 2 diabetes may have improved blood sugar, lipids and insulin levels. One cup of cherry tomatoes provides about 2 grams of fiber.
The Dietary Guidelines for Americans recommends 21-25 g of fiber per day for women and 30-38 g/day for men.
7)- Constipation
Eating foods that are high in water content and fiber like tomatoes can help with hydration and promote regular bowel movements. Fiber adds bulk to stool and is essential for minimizing constipation.
8)- Eye health
Tomatoes are a rich source of lycopene, lutein and beta-carotene, powerful antioxidants that have been shown to protect the eyes against light-induced damage associated with the development of cataractsand age-related macular degeneration (AMD). The Age-Related Eye Disease Study (AREDS) recently found that people with high dietary intake of lutein and zeaxanthin (both carotenoids found in tomatoes) had a 35 percent reduction in the risk of neovascular AMD.
9)- Skin
The synthesis of collagen, an essential component of the skin, hair, nails and connective tissue, is reliant on vitamin C. A deficiency of vitamin C leads to scurvy. As vitamin C is a powerful antioxidant, a low intake is associated with increased damage from sunlight, pollution and smoke, leading to wrinkles, sagging skin, blemishes and other adverse health effects.
10)- Pregnancy
Adequate folic acid intake is essential before and during pregnancy to protect against neural tube defects in infants.
11)- Depression
The folic acid in tomatoes may help with depression by preventing an excess of homocysteine from forming in the body, which can prevent blood and other nutrients from reaching the brain. Excess homocysteine interferes with the production of the feel-good hormones serotonin, dopamine, and norepinephrine, which regulate mood, sleep and appetite.
Source: Tomatoes: Health Benefits, Facts, Research - Medical News Today
1)- Cancer
As an excellent source of vitamin C and other antioxidants, tomatoes can help combat the formation of free radicals known to cause cancer.
2)- Prostate Cancer
Lycopene has been linked with prostate cancer prevention in several studies. According to John Erdman, Ph.D., Professor Emeritus of the department of food science and human nutrition at the University of Illinois, "There's very good, strong, epidemiological support for increased consumption of tomato products and lower incidence of prostate cancer."
Among younger men, diets rich in beta-carotene may play a protective role against prostate cancer, according to a study conducted by the Harvard School of Public Health's Department of Nutrition.
3)- Colorectal Cancer
Beta-carotene consumption has been shown to have an inverse association with the development of colon cancer in the Japanese population. High fiber intakes from fruits and vegetables are associated with a lowered risk of colorectal cancer.
According to the American Cancer Society, some studies have shown that people who have diets rich in tomatoes may have a lower risk of certain types of cancer, especially cancers of the prostate, lung, and stomach. Further human-based research is needed to find out what role lycopene might play in the prevention or treatment of cancer.
4)- Blood pressure
Maintaining a low sodium intake helps to keep blood pressure healthy; however, increasing potassiumintake may be just as important because of its vasodilation effects. According to the National Health and Nutrition Examination Survey, fewer than 2 percent of U.S. adults meet the daily 4700 mg recommendation.
Also of note, a high potassium intake is associated with a 20 percent decreased risk of dying from all causes.
5)- Heart health
The fiber, potassium, vitamin C and choline content in tomatoes all support heart health. An increase in potassium intake along with a decrease in sodium intake is the most important dietary change that the average person can make to reduce their risk of cardiovascular disease, according to Mark Houston, M.D., M.S., an associate clinical professor of medicine at Vanderbilt Medical School and director of the Hypertension Institute at St. Thomas Hospital in Tennessee.3 Tomatoes also contain folic acid, which helps to keep homocysteine levels in check, thereby reducing a risk factor for heart disease.
In one study, those who consumed 4069 mg of potassium per day had a 49 percent lower risk of death from ischemic heart disease compared with those who consumed less potassium (about 1000 mg per day).
High potassium intakes are also associated with a reduced risk of stroke, protection against loss of muscle mass, preservation of bone mineral density and reduction in the formation of kidney stones.
6)- Diabetes
Studies have shown that people with type 1 diabetes who consume high-fiber diets have lower blood glucose levels, while people with type 2 diabetes may have improved blood sugar, lipids and insulin levels. One cup of cherry tomatoes provides about 2 grams of fiber.
The Dietary Guidelines for Americans recommends 21-25 g of fiber per day for women and 30-38 g/day for men.
7)- Constipation
Eating foods that are high in water content and fiber like tomatoes can help with hydration and promote regular bowel movements. Fiber adds bulk to stool and is essential for minimizing constipation.
8)- Eye health
Tomatoes are a rich source of lycopene, lutein and beta-carotene, powerful antioxidants that have been shown to protect the eyes against light-induced damage associated with the development of cataractsand age-related macular degeneration (AMD). The Age-Related Eye Disease Study (AREDS) recently found that people with high dietary intake of lutein and zeaxanthin (both carotenoids found in tomatoes) had a 35 percent reduction in the risk of neovascular AMD.
9)- Skin
The synthesis of collagen, an essential component of the skin, hair, nails and connective tissue, is reliant on vitamin C. A deficiency of vitamin C leads to scurvy. As vitamin C is a powerful antioxidant, a low intake is associated with increased damage from sunlight, pollution and smoke, leading to wrinkles, sagging skin, blemishes and other adverse health effects.
10)- Pregnancy
Adequate folic acid intake is essential before and during pregnancy to protect against neural tube defects in infants.
11)- Depression
The folic acid in tomatoes may help with depression by preventing an excess of homocysteine from forming in the body, which can prevent blood and other nutrients from reaching the brain. Excess homocysteine interferes with the production of the feel-good hormones serotonin, dopamine, and norepinephrine, which regulate mood, sleep and appetite.
Source: Tomatoes: Health Benefits, Facts, Research - Medical News Today
Edited by Ho Dinh Hai Long An - Vietnam
References
1- http://www.worldwidefruits.com
2- http://www.worldwidefruits.com/orders-of-plants.html
3- https://en.wikipedia.org/wiki/Solanales
4- https://en.wikipedia.org/wiki/Solanaceae
5- http://www.mobot.org/mobot/research/apweb/orders/solanalesweb.htm
6- https://en.wikipedia.org/wiki/Solanoideae
7- https://en.wikipedia.org/wiki/Solanaceae
8- https://en.wikipedia.org/wiki/Solanum
9- https://en.wikipedia.org/wiki/Tomato
References
1- http://www.worldwidefruits.com
2- http://www.worldwidefruits.com/orders-of-plants.html
3- https://en.wikipedia.org/wiki/Solanales
4- https://en.wikipedia.org/wiki/Solanaceae
5- http://www.mobot.org/mobot/research/apweb/orders/solanalesweb.htm
6- https://en.wikipedia.org/wiki/Solanoideae
7- https://en.wikipedia.org/wiki/Solanaceae
8- https://en.wikipedia.org/wiki/Solanum
9- https://en.wikipedia.org/wiki/Tomato
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