Genomic Approach to Altering Phytochemicals in Tomato for Human Nutrition

Abstract

Phytochemicals are non-nutrient, physiologically active plant components present in relatively small amounts compared to the macronutrients (fats, carbohydrates and proteins). Phytochemicals have recently been the focus of intense research efforts because of their cancer preventive properties. Epidemiological studies have demonstrated that populations consuming phytochemicals through a plant-based diet high in grains, legumes, fruits and vegetables have a markedly reduced incidence of cancer. Only recently have biological scientists begun to identify the mechanism through which phytochemicals reduce cancer risk. Some phytochemicals like the organosulfur compounds in allium vegetables such as garlic and onion, detoxify carcinogens and thus help the body to eliminate them. Others such as carotenoids in yellow, red, and green vegetables, function as antioxidants by scavenging free radicals that can attack and damage cellular membranes and DNA. Lycopene in tomatoes is antoher example of a phytochemical that acts as an antioxidant, and has been shown to be especially effective in preventing prostate cancer.