Abstract

Cardiovascular diseases (CVD) are the main cause of mortality worldwide. To prevent CVD it is recommended to quit smoking, the practice of physical activity and the consumption of healthy food. In this context, numerous studies have shown the importance of a frequent consumption of fruits and vegetables (at least 5 a day). It has been described an inverse relationship between vegetables consumption and the risk of developing CVD, which is mainly explained by its antioxidant activity, and in some cases lipid-lowering and antiplatelet effects. In this sense, the increase in regular consumption of tomato (Solanum lycopersicum L.) and related products, can improve the some cardiovascular parameters. The current lifestyle favors the consumption of processed foods, a situation that may affect the stability of tomato components and their physicochemical properties. This review addresses the antioxidant activities, lipid-lowering and antiaggregant properties of tomato, as well as the effect of processing and storage. Additionally, a summary of some patents associated with beneficial effects on health. As bibliographic source was mainly used, the terms used in the search were: antiplatelet, tomato, and platelet, antioxidant, among others, then search the full texts of items of common interest.