El tomate, ¿alimento saludable y/o funcional?

Inmaculada Navarro-González, Maria Jesús Periago


Este trabajo es una revisión bibliográfica científica sobre la presencia de compuestos bioactivos en tomate y derivados y la función de estos compuestos para promover la salud del organismo humano. Diferentes estudios científicos muestran que el tomate o sus derivados tienen diferentes tipos de moléculas, algunas con actividad antioxidante, que actúan protegiendo a lípidos, lipoproteínas, ADN, etc. de los radicales libres generados por el organismo. Esta función podría ser una de las causantes de la aparente relación entre su consumo y la protección de enfermedades degenerativas y crónicas como el cáncer, enfermedades cardiovasculares, enfermedad de Parkinson, etc. Estudios más recientes han propuesto otros mecanismos bioquímicos por los cuales los componentes del tomate pueden ejercer esa función beneficiosa sobre la salud. Pero además de intentar conocer los efectos beneficiosos de los compuestos presentes en el tomate de forma aislada, algunos estudios científicos parecen indicar que el mayor beneficio de este alimento se debe al efecto sinérgico que existe entre todos sus compuestos. Y algunos estudios epidemiológicos asocian que su consumo asiduo tiene diferentes efectos beneficiosos sobre la salud. Debido a la relación existente entre los compuestos bioactivos del tomate, su consumo cotidiano y su efecto sobre la salud humana, el objetivo de la presente revisión bibliográfica es dar a conocer los compuestos presentes en este alimento y sus posibles acciones sobre la salud.

Palabras clave

Lycopersicon esculentum; Fitoquímicos; Carotenoides; Minerales; Vitaminas; Fibra alimentaria; Polifenoles

Texto completo:



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DOI: http://dx.doi.org/10.14306/renhyd.20.4.208

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Abreviatura: Rev Esp Nutr Hum Diet

DOI revista: 10.14306/renhyd



Facebook: https://www.facebook.com/renhyd


Twitter: https://twitter.com/renhyd_org (@renhyd_org)



Bases de datos bibliográficas en las que está indexada:

Índices de Evaluación relativa de la Revista: 
  • CiteScore (Scopus - 2018): 0.28 (percentil 13, posición 234/272 en "Food Science")
  • SJR (SCImago Journal Rank, Scopus - 2018): 0.138 (cuartil 4, posición 255/301 en "Food Science y posición 109/124 en "Nutrition and Dietetics)
  • Índice H (Scopus): 8 [https://www.scimagojr.com/journalsearch.php?q=20100195029&tip=sid&clean=0]
  • REDIB (Red Iberoamericana de Innovación y Conocimiento Científico - 2018): percentil de factor de impacto = 62.572 (posición 318/921)
Evaluación de Calidad Editorial de la Revista:
Difusión en Repositorios y Portales de Revistas OpenAccess: 

 Citaciones recibidas y realizadas, artículos más consultados





Cooperación entre revistas iberoamericanas de nutrición humana:

Perspectivas en Nutrición Humana



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