番茄（Solanum lycopersicum L.）作为生物活性化合物的来源：功能特性和技术方面综述
{"_":"Tomato ( L.) as a Source of Bioactive Compounds: Functional Properties and Technological Aspects-A Review.","i":["Solanum lycopersicum"]}
摘要(中文译文)
番茄（L.）属茄科，原产于南美洲，目前在全球范围内广泛种植。在热带地区，番茄作为多年生植物生长，而在温带和亚热带气候下，由于其对霜冻敏感，通常作为一年生作物栽培。番茄果实是生物活性化合物的重要来源，包括类胡萝卜素、多酚、矿物质和维生素。番茄消费广泛，是全球最常食用的园艺作物之一，这使其成为这些化合物的重要膳食来源。番茄通常以鲜食方式消费，但同时也是食品工业的重要原料。主要番茄产品包括果汁、浓缩汁、番茄泥和番茄酱。番茄果实中生物活性化合物的化学组成和浓度取决于多种因素，包括品种、成熟度、环境条件以及栽培和加工技术。大量研究表明，番茄中存在的化合物具有抗氧化特性，并与潜在的健康促进作用相关。其中，类胡萝卜素尤其是番茄红素发挥关键作用。本综述总结了目前关于番茄营养价值、组成和功能特性的认识，同时探讨了番茄化合物的抗营养方面，以及农艺技术、环境和技术因素对生物活性化合物含量的影响。此外，本综述通过批判性分析现有研究并指出不一致之处和知识空白，可为未来研究的设计提供参考。
Abstract
Tomato ( L.), a member of the Solanaceae family, originates from South America and is currently cultivated worldwide. In tropical regions, it grows as a perennial plant, whereas in temperate and subtropical climates, it is cultivated as an annual because of its sensitivity to frost. Tomato fruits are an important source of bioactive compounds, including carotenoids, polyphenols, minerals, and vitamins. Their widespread consumption and status as one of the most commonly consumed horticultural crops worldwide make tomatoes an important dietary source of these compounds. Tomatoes are commonly consumed fresh, but they are also an important raw material for the food industry. The main tomato products include juices, concentrates, purées, and sauces. The chemical composition and concentration of bioactive compounds in tomato fruits depend on several factors, including cultivar, stage of ripeness, environmental conditions, and cultivation and processing technologies. Numerous studies indicate that compounds present in tomatoes exhibit antioxidant properties and have been associated with potential health-promoting effects. Among these, carotenoids, particularly lycopene, play a key role. This review summarizes current knowledge on the nutritional value, composition, and functional properties of tomatoes. It also addresses the antinutritional aspects of tomato compounds, as well as the influence of agrotechnical, environmental, and technological factors on the content of bioactive compounds. Furthermore, this review may support the design of future research by critically analyzing existing studies and highlighting inconsistencies and knowledge gaps.
如何引用
AMA
Anna Bajon, Marcin Kidoń, Joanna Kobus-Cisowska. {"_":"Tomato ( L.) as a Source of Bioactive Compounds: Functional Properties and Technological Aspects-A Review.","i":["Solanum lycopersicum"]}. Nutrients. 2026; doi:10.3390/nu18132084.
APA
Anna Bajon, Marcin Kidoń, Joanna Kobus-Cisowska (2026). {"_":"Tomato ( L.) as a Source of Bioactive Compounds: Functional Properties and Technological Aspects-A Review.","i":["Solanum lycopersicum"]}. Nutrients. https://doi.org/10.3390/nu18132084
GB/T 7714
Anna Bajon, Marcin Kidoń, Joanna Kobus-Cisowska. {"_":"Tomato ( L.) as a Source of Bioactive Compounds: Functional Properties and Technological Aspects-A Review.","i":["Solanum lycopersicum"]}[J]. Nutrients, 2026 doi:10.3390/nu18132084.
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