Assessment of Lycopene Derived Fresh and Processed Tomato Products on Human Diet in Eliminating Health Diseases

Abstract

Tomato which is scientifically known as Lycopersicon esculentum and basically belonging to the Solanaceae family is categorized as one of the most essential horticultural crops. The red colour in tomatoes and other fruits is primarily due to the presence of a carotenoid pigment particularly lycopene which acts as a phytochemical. Higher concentrations of lycopene pigment are particularly found in fruits like tomatoes, watermelon, pink grapefruit, pink guava, red bell pepper, sea buckhorn, wolfberry, and rosehip. Lycopene plays a fundamental role in the process of biosynthesis of several carotenoid pigments specifically available in two forms; Hydrocarbon carotenoids and Xanthophylls thereby responsible for imparting red, yellow, and orange color in addition to photosynthesis and photo-protection in terms of plants, algae and other photosynthetic organisms. It acts as a potential antioxidant among the entire carotenoid pigments because of its characteristics involving strong color and anti-toxicity properties. Vitamins enriched beta carotene provitamin A, and Ascorbic acid in the form of edible compounds have been abundantly found in tomatoes. Daily intake of lycopene through consumption of tomato and processed tomato products helps in reducing the risk of chronic diseases particularly cancer and cardiovascular diseases. Epidemiological studies have indicated the importance of lycopene in eliminating the risk of human diseases thereby preventing it from deterioration of health. Based on the chemical structure of lycopene, it exists in a thermodynamically stable form thereby exhibiting trans-configuration. In this manuscript, major emphasis highlighted in involving an intake of carotenoid enriched fruits and vegetables for further controlling and reducing the risk of occurrence of human diseases has been reviewed. In addition, significance of manufacturing of value added products and its consumption in the form of tomato oil, non-alcoholic flavored drink etc. has also been reviewed. Authentic information in terms of the addition of lycopene in a daily balanced diet either fresh or processed tomato products along with its functions involving the singlet oxygen quenching ability, as well as benefits of consuming lycopene derived fruits has been reviewed in this manuscript.