ReviewInternational journal of molecular sciences2015
Vitamin E Content and Composition in Tomato Fruits: Beneficial Roles and Bio-Fortification.
Review in International journal of molecular sciences, 2015. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 23 papers, 1 of them a synthesis that pooled it.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
23 citing papers in PubMed, 1 synthesis or guideline pooled it, 73 citations in OpenAlex.
- Potential Use of Tomato Peel, a Rich Source of Lycopene, for Cancer Treatment.Molecules (Basel, Switzerland) · 2024Pooled it
- Review
- Effects of Selenomethionine Supplementation on Tomato Fruit Quality and Yield Under Deficit Irrigation.International journal of molecular sciences · 2026Article
- Comparative Evaluation of Wild Plum (Foods (Basel, Switzerland) · 2026Article
- Phenotypical and biochemical characterization of tomato plants treated with triacontanol.Scientific reports · 2024Article
- Electrochemical Detection of Total Antioxidant Capacity (TAC) in Plant Tissues from Different Origins.Methods in molecular biology (Clifton, N.J.) · 2024Article
- Uncovering the Role of Hormones in Enhancing Antioxidant Defense Systems in Stressed Tomato (Plants (Basel, Switzerland) · 2023Review
- Antioxidant Characterization of Six Tomato Cultivars and Derived Products Destined for Human Consumption.Antioxidants (Basel, Switzerland) · 2023Article
- Nutritional Enrichment of Plant Leaves by Combining Genes Promoting Tocopherol Biosynthesis and Storage.Metabolites · 2023Article
- Vitamin C biofortification of broccoli microgreens and resulting effects on nutrient composition.Frontiers in plant science · 2023Article
- Salt-tolerant alternative crops as sources of quality food to mitigate the negative impact of salinity on agricultural production.Frontiers in plant science · 2023Review
- Investigation of Bioactive Components in New Resistant Hungarian Tomato Hybrids.Plants (Basel, Switzerland) · 2022Article
- Highly efficientSaudi journal of biological sciences · 2022Article
- Sustainable Valorization of Tomato By-Products to Obtain Bioactive Compounds: Their Potential in Inflammation and Cancer Management.Molecules (Basel, Switzerland) · 2022Review
- Scientometric and Methodological Analysis of the Recent Literature on the Health-Related Effects of Tomato and Tomato Products.Foods (Basel, Switzerland) · 2021Review
- Supplementary Light Differently Influences Physico-Chemical Parameters and Antioxidant Compounds of Tomato Fruits Hybrids.Antioxidants (Basel, Switzerland) · 2021Article
- Anthocyanins from Purple Tomatoes as Novel Antioxidants to Promote Human Health.Antioxidants (Basel, Switzerland) · 2020Review
- Quantification of Carotenoids, α-Tocopherol, and Ascorbic Acid in Amber, Mulligan, and Laird's Large Cultivars of New Zealand Tamarillos (Foods (Basel, Switzerland) · 2020Article
- Nutritional Characteristics and Antimicrobial Activity of Australian Grown Feijoa (Foods (Basel, Switzerland) · 2019Article
- Paramylon, a Potent Immunomodulator from WZSL Mutant ofMolecules (Basel, Switzerland) · 2019Article
Corrections and comments
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Authors and funding
5 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Several epidemiological studies have demonstrated that high vitamin E intakes are related to a reduced risk of non-communicable diseases, while other dietary antioxidants are not, suggesting that vitamin E exerts specific healthy functions in addition to its antioxidant role. In this regard, tomato (Solanum lycopersicum), one of the most consumed vegetables of the whole world population, is an important source of both tocopherols and tocotrienols. However, vitamin E content may strongly depend on several biotic and abiotic factors. In this review we will debate the elements affecting the synthesis of tocopherols and tocotrienols in tomato fruit, such as environmental conditions, genotype, fruit maturity level, and the impact of classical processing methods, such as pasteurization and lyophilization on the amount of these compounds. In addition we will analyze the specific vitamin E mechanisms of action in humans and the consequent functional effects derived from its dietary intake. Finally, we will examine the currently available molecular techniques used to increase the content of vitamin E in tomato fruit, starting from the identification of genetic determinants and quantitative trait loci that control the accumulation of these metabolites.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.