ArticleMolecules (Basel, Switzerland)2015
Bioactive Compound Content and Cytotoxic Effect on Human Cancer Cells of Fresh and Processed Yellow Tomatoes.
Article in Molecules (Basel, Switzerland), 2015. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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Who cites it
8 citing papers in PubMed, 30 citations in OpenAlex.
- In Vitro Insights into the Antifungal, Prebiotic, and Cytotoxic Potential of Tomato Plant Waste.Nutrients · 2025Article
- Development of a New Tomato Sauce Enriched with Bioactive Compounds Through the Use of Processing By-Products and Vegetables.Foods (Basel, Switzerland) · 2025Article
- Nutritional Quality of Conventional, Organic, and Hydroponic Tomatoes Commercialized in Quito, Ecuador.Foods (Basel, Switzerland) · 2024Article
- Hidden in Plants-A Review of the Anticancer Potential of the Solanaceae Family in In Vitro and In Vivo Studies.Cancers · 2022Review
- Scientometric and Methodological Analysis of the Recent Literature on the Health-Related Effects of Tomato and Tomato Products.Foods (Basel, Switzerland) · 2021Review
- Differentiation of tomatoes based on isotopic, elemental and organic markers.Journal of food science and technology · 2020Article
- Recent Advances in Plant Phenolics.Molecules (Basel, Switzerland) · 2017Review
- Protective Effects of Sweet Orange, Unshiu Mikan, and Mini Tomato Juice Powders onPreventive nutrition and food science · 2016Article
Corrections and comments
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Authors and funding
6 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Tomato, as a fresh or processed product, has a high nutritional value due to its content of bioactive components such as phenolic compounds. Few studies describe the effect of processing on antioxidant content and the cancer cell growth inhibition activity. In this study we determined the phenolic and ascorbic acid content of three yellow tomato varieties, before and after thermal processing. Moreover, we determined the antioxidative power and tested the effects of tomato extracts on three human cancer cell lines. We found that the amount of phenolic acids (chlorogenic acid and caffeic acid) decreased in all the samples after processing, whereas the flavonoid content increased after the heat treatment in two samples. A cytotoxic effect of tomato extracts was observed only after processing. This result well correlates with the flavonoid content after processing and clearly indicates that processed yellow tomatoes have a high content of bioactive compounds endowed with cytotoxicity towards cancer cells, thus opening the way to obtain tomato-based functional foods.
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Registered trials
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