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Crit Rev Food Sci Nutr. 2014;54(8):1032-49. doi: 10.1080/10408398.2011.623799.

Tomato and tomato byproducts. Human health benefits of lycopene and its application to meat products: a review.

Author information

1
a IPOA Research Group (UMH-1 and REVIV-Generalitat Valenciana), AgroFood Technology Department, Escuela Politécnica Superior de Orihuela , Universidad Miguel Hernández , Crta , E-03312 , Orihuela Alicante , Spain.

Abstract

During recent decades, the food industry, consumers, and regulatory authorities have developed a significant interest in functional foods because of their potential benefits for human health over and above their basic nutritional value. Tomato is the second most important vegetable crop in the world. The amount of the related wastes is estimated at up to 50,000 tons per year, representing a serious disposal problem with a consequent negative impact on the environment. Tomato byproducts contain a great variety of biologically active substances, principally lycopene, which have been demonstrated by in vitro and in vivo studies to possess antioxidant, hypolipidemic, and anticarcinogenic activities. The aim of this review is to present an overview of the functional and physiological properties of the principal bioactive compound present in tomato and tomato byproducts, lycopene, its addition to meat, and meat products.

PMID:
24499120
DOI:
10.1080/10408398.2011.623799
[Indexed for MEDLINE]

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