The benefits of tomato
Eating tomatoes reduces the risk of inflammation, cancer, and chronic noncommunicable diseases, including cardiovascular diseases such as coronary heart disease, hypertension, diabetes, and obesity.
Why should these vegetables still be on our menu if there is no good reason to completely delete them from it? The biochemical composition of the vegetable indicates its great value for the human body. It contains enzymes, proteins, organic and amino acids, mono-, polysaccharides, carotenoids. The benefits of tomatoes are also in the abundance of vitamins: beta-carotene, PP, C , E, H, K, group B, folates. By the content of ascorbic acid they are equated with lemons.
Tomatoes contain 8-40 microns g per gram of wet weight lycopene, about 80% of the total diet of this carotenoid. Lycopene is the main phytochemical substance in tomato fruits due to its strong antioxidant role, associated with its ability to act as absorbers of free radicals from reactive oxygen species (ROS) formed during partial oxygen reduction. 
Numerous macro- (calcium, magnesium, sodium, potassium, chlorine) and trace elements (iron, zinc, iodine, copper, manganese, etc.), low calorie content (20 kcal) allow the vegetable to improve metabolism, prevent the development of cardiovascular diseases. , Pectin Tomato reduce the formation of "bad" cholesterol. , Tomato juice inhibits the growth of bacteria, fungal growth.
In tomatoes, phenolic compounds include flavonoids, phenolic acids (hydroxybenzoic and hydroxycinnamic acids) and tannins. Polyphenols are effective free radical scavengers mediated by the para-hydroxyl group. Phenols can modulate cellular signaling processes during inflammation or can serve as signaling agents themselves. , 
Polyphenolic compounds are associated with therapeutic agents in inflammatory diseases, including cardiovascular diseases, obesity and type II diabetes, neurodegenerative diseases, cancer and aging.
These effects are due to the phenolic ability to interact with a wide range of molecular targets, which are central to the signaling mechanism of cells. Key molecular mechanisms include:
- inhibition of pro-inflammatory enzymes such as cyclooxygenase (COX-2), lipoxygenase (LOX) and inducible nitric oxide synthase (iNOS);
- inhibition of phosphoinositide 3-kinase (PI 3 kinase), tyrosine kinases and nuclear factor-kappa B (NF-κ B);
- activation of the gamma receptor activated by peroxisome proliferators (PPAR γ);
- activation of mitogen-activated protein kinase (MAPK), protein kinase C (PKC), and modulation of several cell survival / cell cycle genes. , 
Major tomato varieties include flavonols (such as quercetin and kempferol), flavanols (such as catechins), flavanones (such as naringerin), anthocyanidins, and stilbenes (such as resveratrol). They are usually located in the peel and only in small quantities in other parts of the fetus. , 
Phenolic acids are responsible for the astringent taste of vegetables. These include hydroxybenzoic acids and hydroxycinnamic acids. Hydroxybenzoic acids are gallic, p-hydroxybenzoic, protocatecholic, syringe and vanilla acids, while ferulic, caffeic, p-coumaric and synapic acids are hydroxycinnamic acids.