Tomato (Solanum lycopersicum)

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Other names for tomato

Tomato Fruit
Tomato Extract
Lycopene-Rich Tomato

Synopsis of tomato

Tomatoes are fruits of the plant Solanum lycopersicum, belonging to the nightshade family (Solanaceae), and are one of the most widely consumed and versatile vegetables worldwide. Though botanically a fruit, tomatoes are commonly used as vegetables in culinary dishes. They are a rich source of vitamins, minerals, and antioxidants, particularly vitamin C, vitamin K, potassium, and folate. Tomatoes are also known for their high content of lycopene, a potent antioxidant that has been extensively studied for its anti-inflammatory and cancer-preventive properties.

Tomatoes are used in a variety of forms, including fresh, canned, sauces, juices, and purees. They are recognized for their heart health benefits, as their antioxidant compounds, especially lycopene, have been linked to lowering the risk of cardiovascular disease. The fiber in tomatoes also supports digestive health, gut health, and helps regulate blood sugar levels.

Tomatoes are considered a nutrient-dense food due to their low calorie content and high levels of bioactive compounds such as lycopene, beta-carotene, and flavonoids, which contribute to their health benefits. Lycopene is particularly noted for its cancer-protective properties, with research suggesting that it may help reduce the risk of cancers, particularly prostate cancer.

Historical Use in Medicine:
Tomatoes have a rich history in culinary traditions, but their medicinal use has been more limited, particularly due to their relatively recent introduction to Europe after the Spanish colonization of the Americas. Tomatoes are native to western South America and were domesticated by indigenous peoples long before their widespread use in Europe.

In traditional Western medicine, tomatoes were initially met with skepticism due to their association with the nightshade family, which includes some plants that are toxic (such as deadly nightshade). For much of the 16th and 17th centuries, tomatoes were believed to be poisonous and were often grown as ornamental plants in Europe.

However, in 18th-century Europe, tomatoes started to be recognized for their nutritional value, especially after the development of tomato-based sauces in Italian cuisine. They were found to be a good source of vitamin C, which was critical in preventing scurvy, a condition caused by vitamin C deficiency.

In the early 20th century, as more was learned about the health benefits of antioxidants, the focus began to shift toward the protective properties of tomatoes, especially their lycopene content. Lycopene has been the subject of numerous studies for its role in reducing oxidative stress and its potential to lower the risk of chronic diseases, such as cancer and heart disease.

Tomato is used for these health conditions

Acne (Traditional)
Anemia (Traditional)
Benign Prostate Hyperplasia (Scientific)
Cancer (natural therapy for) (Scientific)
Cancer (prevention) (Scientific)
Cardiovascular Disease (Scientific)
Cholesterol (high) (Scientific)
Constipation (adults) (Traditional)
Constipation (children) (Traditional)
Diabetes (Scientific)
Digestion (poor) (Traditional)
Heart (weakness) (Scientific)
Hypertension (Scientific)
Inflammation (Scientific)
Memory and Brain Function (Scientific)
Osteoporosis (Scientific)
Skin Care (general) (Traditional)
Triglycerides (high) (Scientific)
Wounds and Sores (Traditional)

tomato is used to support these body systems

Arteries (Scientific)
Blood (Scientific)
Circulatory System (Scientific)
Digestive System (Scientific)
Eyes (Scientific)
Gastrointestinal Tract (Scientific)
Heart (Scientific)
Immune System (Scientific)
Prostate (Scientific)
Skin (Scientific)