Vol. 9, Issue 7, Part D (2025)

Tomato (Solanum lycopersicum L.), a globally cultivated vegetable crop, is not only a dietary staple but also a rich source of bioactive compounds with potent health-promoting properties. This review explores the pharmacological and nutritional attributes of tomato, emphasizing its antioxidant, anti-inflammatory, anticancer, cardioprotective, and antidiabetic potentials. Tomatoes are abundant in carotenoids, particularly lycopene, β-carotene, lutein, and phytoene, as well as polyphenols, flavonoids, vitamins C and E, and essential minerals. The bioavailability of these compounds, particularly lycopene, is influenced by factors such as processing, cultivar, and ripening stage. Mechanistic insights from recent in vitro and in vivo studies reveal that tomato-derived compounds modulate oxidative stress, cellular signaling pathways, gene expression, and immune responses. Furthermore, tomatoes play a preventive role in metabolic disorders, certain cancers, neurodegenerative diseases, and cardiovascular conditions. The review also highlights emerging biotechnological advancements to enhance the nutritional profile of tomatoes and their potential application in functional food and pharmaceutical industries. Overall, tomato stands as a valuable nutraceutical, bridging agriculture, food science, and human health.