Antioxidant phytochemicals tomato

Tomato (Solarium lycopersicwn L.) is extensively cultivated worldwide, and its fruits have assumed the status of functional foods as a result of epidemiological evidence of reduced risks of certain types of cancers and cardiovascular diseases [180,181]. They are a reservoir of diverse antioxidant molecules, such as lycopene, ascorbic acid, vitamin E, carotenoids, flavraioids, and phenolics, and may provide a significant part of the total intake of beneficial phytochemicals, as a result of then-high consumption rates. Among carotenoids, lycopene has a strong antioxidant activity and is able to induce cell-to-ceU communications and modulate hormones, immune systems, and other metabolic pathways [182]. 

Gj-S transition in the cell cycle and suggests that muscadine grape skin extracts contain chemopreventive phytochemicals other than resveratrol. Lycopene (Fig. 4), a potent antioxidant carotenoid in tomatoes and other fruits, protects against prostate (Dahan et al., 2008) and other cancers (Seren et al., 2008). Plant sterol-enriched foods are an effective dietary adjuvant in reducing cardiovascular risk by lowering total cholesterol and low density lipoprotein-cholesterol (LDL-C) in serum by up to 15% (Patch et al., 2006 Jones et al., 2000). 

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