Tomato-the chemistry of “golden apple”

Chemia Naissensis Volume 2, No.2 (2019) (стр. 109-118) 

АУТОР(И) / AUTHOR(S): Danica S. Blagojević, Jelena S. Nikolić


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DOI: 10.46793/ChemN2.2.109B


Food is expected to meet basic physiological needs, but also to exert a positive influence on the health and protection of cells from negative environmental factors. Tomatoes are a good source of vitamins and minerals and also have antioxidant properties. The main antioxidants in tomatoes are carotenoids, ascorbic acid and phenolic compounds. Lycopene is responsible for the red color of tomatoes and is considered to be an antioxidant with high biological activity. Studies have shown that lycopene protects the skin from ultraviolet (UV) rays and thus provides some protection against skin cancer.


Tomato, chemical composition, lycopene, polyphenolic compounds


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