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Cruz MAAS, Coimbra PPS, Araújo-Lima CF, Freitas-Silva O, Teodoro AJ. Hybrid Fruits for Improving Health-A Comprehensive Review. Foods 2024; 13:219. [PMID: 38254523 PMCID: PMC10814314 DOI: 10.3390/foods13020219] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2023] [Revised: 12/30/2023] [Accepted: 01/03/2024] [Indexed: 01/24/2024] Open
Abstract
Several species of hybrid fruits, such as citrus, grapes, blueberries, apples, tomatoes, and lingonberries among others, have attracted scientific attention in recent years, especially due to their reported antioxidant and anti-inflammatory properties. The bagasse, leaves, bark, and seeds of these hybrid fruits have large amounts of polyphenols, such as flavonoids, which act as potent antioxidants. Several studies have been carried out in cellular models of neurotoxicity of the extract of these fruits, to document the beneficial effects for human health, as well as to prove its antiproliferative effect in cancer cells. In the present review, through a synthesis of existing information in the scientific literature, we demonstrate that hybrid fruits are a source of antioxidant and bioactive compounds, which act in the inhibition of diseases such as cancer, diabetes, and inflammatory and neurodegenerative diseases, and consequently improving human health.
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Affiliation(s)
- Marta A. A. S. Cruz
- Food and Nutrition Program, Functional Foods Laboratory, Federal University of the State of Rio de Janeiro, Rio de Janeiro 22290-240, RJ, Brazil;
| | - Pedro P. S. Coimbra
- Laboratory of Environmental Mutagenesis, Federal University of the State of Rio de Janeiro, Rio de Janeiro 22290-240, RJ, Brazil; (P.P.S.C.); (C.F.A.-L.)
- Laboratory of Pharmaceutical and Technological Innovation, Department of Genetics and Molecular Biology, Federal University of the State of Rio de Janeiro, Rio de Janeiro 22290-240, RJ, Brazil
| | - Carlos F. Araújo-Lima
- Laboratory of Environmental Mutagenesis, Federal University of the State of Rio de Janeiro, Rio de Janeiro 22290-240, RJ, Brazil; (P.P.S.C.); (C.F.A.-L.)
- Laboratory of Pharmaceutical and Technological Innovation, Department of Genetics and Molecular Biology, Federal University of the State of Rio de Janeiro, Rio de Janeiro 22290-240, RJ, Brazil
| | | | - Anderson J. Teodoro
- Food and Nutrition Program, Functional Foods Laboratory, Federal University of the State of Rio de Janeiro, Rio de Janeiro 22290-240, RJ, Brazil;
- Integrated Food and Nutrition Center, Department of Nutrition and Dietetics, Fluminense Federal University, Niterói 24020-140, RJ, Brazil
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Morelli CF, Cutignano A, Speranza G, Abbamondi GR, Rabuffetti M, Iodice C, De Prisco R, Tommonaro G. Taste Compounds and Polyphenolic Profile of Tomato Varieties Cultivated with Beneficial Microorganisms: A Chemical Investigation on Nutritional Properties and Sensory Qualities. Biomolecules 2023; 13:biom13010117. [PMID: 36671502 PMCID: PMC9855395 DOI: 10.3390/biom13010117] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2022] [Revised: 12/23/2022] [Accepted: 01/03/2023] [Indexed: 01/11/2023] Open
Abstract
There is a strong need to develop eco-sustainable agricultural techniques to improve crop yields while preserving biomolecule contents and reducing the adverse environmental impact of agro-chemicals. The use of microorganisms in agriculture represents an attractive and innovative solution. Herein, a chemical study on the nutritional and sensory qualities of San Marzano Cirio 3 (SMC3), Corbarino (CO) and Brandywine (BW) tomato varieties cultivated with and without effective microorganisms (EM) is reported. LC-MS analysis of the methanolic extracts allowed for the identification of 21 polyphenol derivatives. In different proportions among the studied varieties, the two main polyphenols were rutin and naringenin chalcone; the latter was isolated and chemically identified by complementary HR-ESIMS/MS and NMR methods. SMC3 and CO were richer in naringenin chalcone. Conversely, BW showed higher proportions of rutin; however, in all cases, the relative amounts of the two polyphenols considered together increased over the other minor components after the EM treatment. The qualitative and quantitative HPLC analyses of taste-active compounds (aspartic acid, glutamic acid, AMP and GMP) revealed a significant difference in aspartic and glutamic acids and ribonucleotide contents according to the cultivation condition (±EM), particularly in BW. This study provides chemical data in support of the use of EM green technology for the cultivation of edible agricultural products, such as tomato preserves, and may even improve nutritional and sensory qualities while safeguarding the environment.
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Affiliation(s)
| | - Adele Cutignano
- National Research Council (CNR), Institute of Biomolecular Chemistry (ICB), Via Campi Flegrei, 34, 80078 Pozzuoli, Italy
- Correspondence: (A.C.); (G.T.); Tel.: +39-081-8675313 (A.C.); +39-081-8675029 (G.T.)
| | - Giovanna Speranza
- Department of Chemistry, University of Milan, Via Golgi 19, 20133 Milan, Italy
| | - Gennaro Roberto Abbamondi
- National Research Council (CNR), Institute of Biomolecular Chemistry (ICB), Via Campi Flegrei, 34, 80078 Pozzuoli, Italy
| | - Marco Rabuffetti
- Department of Chemistry, University of Milan, Via Golgi 19, 20133 Milan, Italy
| | - Carmine Iodice
- National Research Council (CNR), Institute of Biomolecular Chemistry (ICB), Via Campi Flegrei, 34, 80078 Pozzuoli, Italy
| | - Rocco De Prisco
- National Research Council (CNR), Institute of Biomolecular Chemistry (ICB), Via Campi Flegrei, 34, 80078 Pozzuoli, Italy
| | - Giuseppina Tommonaro
- National Research Council (CNR), Institute of Biomolecular Chemistry (ICB), Via Campi Flegrei, 34, 80078 Pozzuoli, Italy
- Correspondence: (A.C.); (G.T.); Tel.: +39-081-8675313 (A.C.); +39-081-8675029 (G.T.)
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Vitucci D, Amoresano A, Nunziato M, Muoio S, Alfieri A, Oriani G, Scalfi L, Frusciante L, Rigano MM, Pucci P, Fontana L, Buono P, Salvatore F. Nutritional Controlled Preparation and Administration of Different Tomato Purées Indicate Increase of β-Carotene and Lycopene Isoforms, and of Antioxidant Potential in Human Blood Bioavailability: A Pilot Study. Nutrients 2021; 13:nu13041336. [PMID: 33920623 PMCID: PMC8073136 DOI: 10.3390/nu13041336] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2021] [Revised: 04/09/2021] [Accepted: 04/14/2021] [Indexed: 11/16/2022] Open
Abstract
The isoforms of lycopene, carotenoids, and their derivatives including precursors of vitamin A are compounds relevant for preventing chronic degenerative diseases such as cardiovascular diseases and cancer. Tomatoes are a major source of these compounds. However, cooking and successive metabolic processes determine the bioavailability of tomatoes in human nutrition. To evaluate the effect of acute/chronic cooking procedures on the bioavailability of lycopene and carotene isoforms in human plasma, we measured the blood levels of these compounds and of the serum antioxidant potential in volunteers after a meal containing two different types of tomato sauce (rustic or strained). Using a randomized cross-over administration design, healthy volunteers were studied, and the above indicated compounds were determined by HPLC. The results indicate an increased bioavailability of the estimated compounds and of the serum antioxidant potential with both types of tomato purée and the subsequently derived sauces (the increase was greater with strained purée). This study sheds light on the content of nutrient precursors of vitamin A and other antioxidant compounds derived from tomatoes cooked with different strategies. Lastly, our study indicates that strained purée should be preferred over rustic purée.
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Affiliation(s)
- Daniela Vitucci
- CEINGE-Biotecnologie Avanzate, Via G. Salvatore, 486, 80145 Naples, Italy; (D.V.); (M.N.); (A.A.); (G.O.); (P.P.)
| | - Angela Amoresano
- Department of Chemical Sciences, University of Naples “Federico II”, via Cinthia, 80126 Naples, Italy;
| | - Marcella Nunziato
- CEINGE-Biotecnologie Avanzate, Via G. Salvatore, 486, 80145 Naples, Italy; (D.V.); (M.N.); (A.A.); (G.O.); (P.P.)
- Department of Molecular Medicine and Medical Biotechnologies, University of Naples “Federico II”, via Sergio Pansini 5, 80131 Naples, Italy
| | - Simona Muoio
- Department of Public Health, School of Medicine, University of Naples “Federico II”, 80131 Naples, Italy;
| | - Andreina Alfieri
- CEINGE-Biotecnologie Avanzate, Via G. Salvatore, 486, 80145 Naples, Italy; (D.V.); (M.N.); (A.A.); (G.O.); (P.P.)
- Department of Human Movement Sciences and Wellbeing, University of Naples “Parthenope”, Via Medina, 40, 80133 Naples, Italy
| | - Giovannangelo Oriani
- CEINGE-Biotecnologie Avanzate, Via G. Salvatore, 486, 80145 Naples, Italy; (D.V.); (M.N.); (A.A.); (G.O.); (P.P.)
| | - Luca Scalfi
- Institute of Internal Medicine and Metabolic Diseases, Medical School, University of Naples, Federico II, 80131 Naples, Italy;
| | - Luigi Frusciante
- Department of Agricultural Sciences, University of Naples ‘Federico II’, Via Università 100, Portici, 80055 Naples, Italy; (L.F.); (M.M.R.)
| | - Maria Manuela Rigano
- Department of Agricultural Sciences, University of Naples ‘Federico II’, Via Università 100, Portici, 80055 Naples, Italy; (L.F.); (M.M.R.)
| | - Piero Pucci
- CEINGE-Biotecnologie Avanzate, Via G. Salvatore, 486, 80145 Naples, Italy; (D.V.); (M.N.); (A.A.); (G.O.); (P.P.)
- Department of Chemical Sciences, University of Naples “Federico II”, via Cinthia, 80126 Naples, Italy;
| | - Luigi Fontana
- Charles Perkins Center, Faculty of Medicine and Health, University of Sydney, Science Rd, Camperdown, Sydney, NSW 2050, Australia;
- Department of Endocrinology, Royal Prince Alfred Hospital, 50 Missenden Rd, Camperdown, Sydney, NSW 2050, Australia
- Department of Clinical and Experimental Sciences, Brescia University, Viale Europa, 11, 25123 Brescia, Italy
| | - Pasqualina Buono
- CEINGE-Biotecnologie Avanzate, Via G. Salvatore, 486, 80145 Naples, Italy; (D.V.); (M.N.); (A.A.); (G.O.); (P.P.)
- Department of Human Movement Sciences and Wellbeing, University of Naples “Parthenope”, Via Medina, 40, 80133 Naples, Italy
- Correspondence: (P.B.); (F.S.); Tel.: +81-547-4808 (P.B.); +81-373-7826 (F.S.)
| | - Francesco Salvatore
- CEINGE-Biotecnologie Avanzate, Via G. Salvatore, 486, 80145 Naples, Italy; (D.V.); (M.N.); (A.A.); (G.O.); (P.P.)
- Department of Molecular Medicine and Medical Biotechnologies, University of Naples “Federico II”, via Sergio Pansini 5, 80131 Naples, Italy
- Correspondence: (P.B.); (F.S.); Tel.: +81-547-4808 (P.B.); +81-373-7826 (F.S.)
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Paolo D, Bianchi G, Scalzo RL, Morelli CF, Rabuffetti M, Speranza G. The Chemistry behind Tomato Quality. Nat Prod Commun 2018. [DOI: 10.1177/1934578x1801300927] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
Abstract
Tomato is one of the most widely consumed fresh vegetables in the industrialized world and an important source of healthy constituents of the human diet. Despite the unique flavor characteristics of tomatoes, which make them extremely valuable in cooking, and their recognized beneficial role in the diet, the quality of tomato was traditionally only considered in connection to external appearances. As it happened with other highly requested crops, breeding programs of tomato focused their efforts on developing new varieties with higher yields and stress resistance, with better uniformity in fruit size, brighter color and prolonged shelf life. The downside of these strategies was that organoleptic features and nutritional value were often neglected, with a detrimental effect on commercial tomatoes. Over the last years, there has been an increase in consumers’ demand for tasty and healthy products. This aspect, paired with novel and multidisciplinary approaches to tomato research, allowed both sensory and nutritional qualities to be reconsidered as valuable parameters in breeding. In this review we describe the main chemical constituents of tomato, focusing on the flavor compounds (both volatile and non-volatile compounds) and secondary metabolites. Particular attention is paid to their beneficial effects on human health and their relevance to the overall quality of tomato.
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Affiliation(s)
- Dario Paolo
- Centro di Ricerca Ingegneria e Trasformazioni Agroalimentari, CREA-IT, 20133 Milano, Italy
| | - Giulia Bianchi
- Centro di Ricerca Ingegneria e Trasformazioni Agroalimentari, CREA-IT, 20133 Milano, Italy
| | - Roberto Lo Scalzo
- Centro di Ricerca Ingegneria e Trasformazioni Agroalimentari, CREA-IT, 20133 Milano, Italy
| | - Carlo F. Morelli
- Dipartimento di Chimica, Università degli Studi di Milano, 20133 Milano, Italy
| | - Marco Rabuffetti
- Dipartimento di Scienze per gli Alimenti, la Nutrizione e l'Ambiente, 20133 Milano, Italy
| | - Giovanna Speranza
- Dipartimento di Chimica, Università degli Studi di Milano, 20133 Milano, Italy
- Istituto di Scienze e Tecnologie Molecolari (ISTM), CNR, 20133 Milano, Italy
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