Profiling Neuroactive Compounds in Organic, Conventional, and Processed Tomatoes.

ABSTRACT: Despite growing evidence linking diet to neurodegenerative diseases, the connection remains unclear. Tomatoes, a widely consumed food, have been proposed as potential sources of neuroactive compounds. Using LC-MS/MS, we profiled organic and conventional "datterini," plump, and processed tomatoes. Six carotenoids were quantified, with phytoene and lycopene being the most abundant. Multivariate analysis revealed that processing and variety, rather than organic vs. conventional methods, drove dataset variability. Seventy neuroactive compounds were identified, some distinguishing tomato variety, processing, and/or production methods. Processed tomatoes generally showed higher abundance of neuroactive compounds than fresh tomatoes, and "datterini" tomatoes contained more neuroprotective compoun

SUBMITTER: Kovacic A 

PROVIDER: S-EPMC12651413 | biostudies-literature | 2025 Nov

REPOSITORIES: biostudies-literature