Author(s): ViudaMartos M, SanchezZapata E, SayasBarber E, Sendra E, Prezlvarez JA, , ViudaMartos M, SanchezZapata E, SayasBarber E, Sendra E, Prezlvarez JA,
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Abstract During recent decades, the food industry, consumers, and regulatory authorities have developed a significant interest in functional foods because of their potential benefits for human health over and above their basic nutritional value. Tomato is the second most important vegetable crop in the world. The amount of the related wastes is estimated at up to 50,000 tons per year, representing a serious disposal problem with a consequent negative impact on the environment. Tomato byproducts contain a great variety of biologically active substances, principally lycopene, which have been demonstrated by in vitro and in vivo studies to possess antioxidant, hypolipidemic, and anticarcinogenic activities. The aim of this review is to present an overview of the functional and physiological properties of the principal bioactive compound present in tomato and tomato byproducts, lycopene, its addition to meat, and meat products.
This article was published in Crit Rev Food Sci Nutr
and referenced in Advanced Techniques in Biology & Medicine