ArticleAdvances in nutrition (Bethesda, Md.)2022
Are Processed Tomato Products as Nutritious as Fresh Tomatoes? Scoping Review on the Effects of Industrial Processing on Nutrients and Bioactive Compounds in Tomatoes.
Article in Advances in nutrition (Bethesda, Md.), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 18 papers, 1 of them a synthesis that pooled it.
What it found
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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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Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
18 citing papers in PubMed, 1 synthesis or guideline pooled it.
- Potential Use of Tomato Peel, a Rich Source of Lycopene, for Cancer Treatment.Molecules (Basel, Switzerland) · 2024Pooled it
- Comparative effects of high hydrostatic pressure versus thermal processing on quality attributes and volatile profiles in non-concentrated and concentrated tomato juice.Food chemistry: X · 2026Article
- Tomato-Derived Lycopene: From Phytochemistry and Extraction Technologies to Bioavailability and Nutraceutical Applications.Molecules (Basel, Switzerland) · 2026Review
- Article
- Article
- Transcriptomics Analysis Reveals an Early Response GeneCurrent issues in molecular biology · 2025Article
- Food Loss and Waste Reduction in Specific Fruit and Vegetable Value Chains in Eastern Africa.Foods (Basel, Switzerland) · 2025Review
- Metabolomic Profiling of Commercial Tomato Puree by One-Shot Mass Spectrometry-Based Analysis: A Qualitative Perspective.Metabolites · 2025Article
- Probing the Effect of Ultrasonication, Probiotic Lacto-Fermentation, and Blanching on Bioactive Compounds, Antioxidants Activities, and Antinutrients of Tomato.Food science & nutrition · 2025Article
- Development of a New Tomato Sauce Enriched with Bioactive Compounds Through the Use of Processing By-Products and Vegetables.Foods (Basel, Switzerland) · 2025Article
- Polyphenol Content and Antioxidant Activity in Homemade and Commercial Soups: A Theoretical and Experimental Approach.Antioxidants (Basel, Switzerland) · 2025Article
- Chromatic symphony of fleshy fruits: functions, biosynthesis and metabolic engineering of bioactive compounds.Molecular horticulture · 2025Review
- The effects of post-harvest pretreatments and drying methods on in vitro bioaccessibility of phenolics and carotenoids in tomato (Solanum lycopersicum) cultivars.Journal of food science · 2025Article
- Degradation kinetics and protein intestinal digestibility of tomato pomace in goats.Frontiers in veterinary science · 2025Article
- The Effect of Thermal Processes on the Organoleptic and Nutraceutical Quality of Tomato Fruit (Foods (Basel, Switzerland) · 2024Article
- An efficient deep learning model for tomato disease detection.Plant methods · 2024Article
- Tomato seed extract promotes health of the gut microbiota and demonstrates a potential new way to valorize tomato waste.PloS one · 2024Article
- Characterization of Microbial Diversity of Two Tomato Cultivars through Targeted Next-Generation Sequencing 16S rRNA and ITS Techniques.Microorganisms · 2023Article
Corrections and comments
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Authors and funding
3 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Tomatoes are the second most consumed vegetable in the United States. In 2017, American people consumed 9.2 kg of tomatoes from a fresh market and 33.2 kg of processed tomato products per capita. One commonly asked question by consumers and the nutrition community is "Are processed tomato products as nutritious as fresh tomatoes?" This review addresses this question by summarizing the current understandings on the effects of industrial processing on the nutrients and bioactive compounds of tomatoes. Twelve original research papers were found to study the effects of different industrial processing methods on the nutrients and/or bioactive compounds in tomato products. The data suggested that different processing methods had different effects on different compounds in tomatoes. However, currently available data are still limited, and the existing data are often inconsistent. The USDA National Nutrient Database for Standard Reference Legacy was utilized to estimate nutrient contents from raw tomatoes and processed tomato products. In addition, several other important factors specifically related to the industrial processing of tomatoes were also discussed. To conclude, there is no simple "yes" or "no" answer to the question "Are processed tomato products as nutritious as fresh tomatoes?" Many factors must be considered when comparing the nutritious value between fresh tomatoes and processed tomato products. At this point, we do not have sufficient data to fully understand all of the factors and their impacts.
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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.