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Cancers 2016, 8(6), 58; doi:10.3390/cancers8060058

Tomato as a Source of Carotenoids and Polyphenols Targeted to Cancer Prevention

1
Unidad Mixta de Investigación Mejora de la Calidad Agroalimentaria UJI-UPV, Department de Ciències Agràries i del Medi Natural, Universitat Jaume I, Avda. Sos Baynat s/n, 12071 Castelló de la Plana, Spain
2
Unidad Mixta de Investigación Mejora de la Calidad Agroalimentaria UJI-UPV, COMAV, Universitat Politècnica de València, Cno., De Vera s/n, 46022 València, Spain
*
Author to whom correspondence should be addressed.
Academic Editor: Alba Minelli
Received: 16 May 2016 / Revised: 9 June 2016 / Accepted: 15 June 2016 / Published: 20 June 2016
(This article belongs to the Special Issue Antioxidants in Cancer)
View Full-Text   |   Download PDF [2271 KB, uploaded 20 June 2016]   |  

Abstract

A diet rich in vegetables has been associated with a reduced risk of many diseases related to aging and modern lifestyle. Over the past several decades, many researches have pointed out the direct relation between the intake of bioactive compounds present in tomato and a reduced risk of suffering different types of cancer. These bioactive constituents comprise phytochemicals such as carotenoids and polyphenols. The direct intake of these chemoprotective molecules seems to show higher efficiencies when they are ingested in its natural biological matrix than when they are ingested isolated or in dietary supplements. Consequently, there is a growing trend for improvement of the contents of these bioactive compounds in foods. The control of growing environment and processing conditions can ensure the maximum potential accumulation or moderate the loss of bioactive compounds, but the best results are obtained developing new varieties via plant breeding. The modification of single steps of metabolic pathways or their regulation via conventional breeding or genetic engineering has offered excellent results in crops such as tomato. In this review, we analyse the potential of tomato as source of the bioactive constituents with cancer-preventive properties and the result of modern breeding programs as a strategy to increase the levels of these compounds in the diet. View Full-Text
Keywords: breeding; functional food; lycopene; β-carotene; flavonoid; anthocyanin breeding; functional food; lycopene; β-carotene; flavonoid; anthocyanin
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Martí, R.; Roselló, S.; Cebolla-Cornejo, J. Tomato as a Source of Carotenoids and Polyphenols Targeted to Cancer Prevention. Cancers 2016, 8, 58.

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