1Regional Centre, Central Tuber Crops Research Institute, Dumduma PO, Bhubaneswar, India.
2Minufiya University, Faculty of Agriculture, Department of Food Science and Technology, 32511, Shibin El Kom, Minufiya Government, Egypt.
3Centre de Coopération Internationale en Recherche Agronomique pour le Développement, CIRAD, UMR Qualisud, TA 95B/16, 34398, Montpellier Cedex 5, France.
4Agri-Bioresource Research Foundation, 81, District Centre, Chandrasekharpur, Bhubaneswar, Orissa, India.
*E-mail of corresponding author: 1c_rayctcricrediffmail.com
Online published on 9 November, 2012.
Tomato (Lycopersicon esculentum Mill.) is one of the most important vegetables, both nutritionally and economically. The edible part, fruit, known as the power house of nutrition, is a rich source of carotenoids (lycopene, ß-carotene and lutein, etc) and phenolics, vitamins and minerals. Dietary intake of tomatoes and tomato products containing lycopene has been shown to be associated with decreased risk of chronic diseases such as cancers and cardiovascular diseases. Serum and tissue lycopene levels have been inversely related with the chronic disease risk. The antioxidant properties of lycopene are thoughts to be primarily responsible for its beneficial properties.
Tomato, Anti-oxidant, Lycopene, Nutrient Composition, Health benefits
