11 BENEFITS OF TREE TOMATO FOR HEALTH - NUTRITION - 2025

The benefits and properties of tree tomato for health are abundant: it prevents aging, provides protein, is a source of carbohydrates, prevents constipation, provides vitamin B and iron, and others that I will discuss later.

The tree tomato is the fruit of a 3-4 meter tall shrub, with grayish bark and evergreen foliage that belongs to the Solanum betaceum species of the Solanaceae family. The fruit is ovoid 4 to 10 cm long x 3 to 5 cm wide.

It has a smooth rind with a generally red or orange color when ripe. The pulp is juicy and acidic, with numerous seeds.

Tree tomato health benefits

It is anti-cancer and anti-inflammatory

The tree tomato contains a variety of antioxidants such as vitamin C, β-carotenes, anthocyanins, and vitamin E.

Chalmers University of Technology in Gothenburg conducted free radical neutralization tests with extracts from the tree tomato and found that it significantly neutralizes free radicals, regardless of where they were grown.

These data of the tree tomato as an antioxidant place it as a good anti-inflammatory and anti-cancer.

Provides protein to the diet

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Proteins are macromolecules from which we acquire essential amino acids for the generation of new tissues. They also constitute the raw material for the generation of hormones, digestive enzymes, hemoglobin, vitamins and plasma proteins.

Although the tree tomato only provides 2.5 grams of protein per 100 grams, it can be a good complement to a salad accompanied with a portion of meat.

The required daily values ​​of protein vary according to age between men and women, but in general after the age of 19 women need 46 g per day and men 56 g per day.

Provides vitamin A

Vitamin A is a fat-soluble vitamin that collaborates in the growth, maintenance and repair functions of the bone system.

It also contributes to cell development related to sight, mucous membranes, epithelia, skin, nails, hair and tooth enamel. Furthermore, it is involved in glucose and lipid homeostasis.

Provides vitamin B

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Vitamin B6 -or pyridoxine- favors the formation of red blood cells, blood cells and hormones. It is involved in the synthesis of carbohydrates, proteins and fats, and collaborates in the maintenance of the nervous and immune systems, indirectly participating in the production of antibodies.

Pyridoxine reduces estrogen levels, relieving pre-menstruation symptoms. Moreover, it stabilizes blood sugar levels during pregnancy. It also prevents the formation of calcium oxalate stones or stones in the kidney.

Generally recommended vitamin B ₆ values ​​for adults ages 19 to 50 are 1.3 mg per day.

Provides iron to the diet

Iron is essential for the formation of red blood cells, and the formation of hemoglobin, a protein responsible for the absorption of oxygen in the blood.

Its deficiency translates into anemia, muscle weakness and fatigue.

Improves bone and dental health

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Magnesium is essential for health. It contributes to the proper functioning of the skeletal muscles, the heart and the brain, favoring the transmission of nerve impulses, the contraction and relaxation of the muscles.

In this muscular process it intervenes together with calcium to the good musculoskeletal functioning.

The presence of magnesium also favors the strengthening of the bone system and the teeth, and is very convenient for the cardiovascular system. It helps to keep the heart rate and blood pressure stable, protecting the walls of the blood vessels and acting as a vasodilator, thus preventing the formation of clots. Likewise, it increases the production of white blood cells to benefit the immune system.

An interesting fact is that magnesium deficiency can cause carcinogenesis and metastasis, since it is necessary as a cofactor of DNA repair enzymes.

However, it is also known that in tumor cells there is a high concentration of magnesium due to its high DNA replication.

The amount of magnesium varies between men and women, but in general terms, in adults aged 19 to 50 years, women need 320 mg / day and men 420 mg / day.

Provides zinc

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Zinc is a mineral that plays a central role in many biological processes such as enzyme action, gene expression, and cell signaling.

It is required for more than 200 transcription factors (molecules that transcribe genetic information) and 300 enzymes, among which they participate as antioxidants.

The amount of zinc varies between men and women, but in general terms in adults, over 19 years of age, women need to consume 8 mg a day while men need 11 mg a day.

Provides potassium

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Potassium has been estimated to be one of the 4 essential minerals in people's diets.

This mineral is extremely important in regulating water in blood and tissues. Potassium together with sodium generate the electrical potential that promotes muscle contractions and the nerve impulse, with special relevance in cardiac activity.

Generally speaking, the recommended daily intake of potassium for adults is 4,700 mg per day.

Provides copper

Copper is also a cofactor for several enzymes. Its deficiency is very rare since very low amounts of this mineral are needed (around 900 µg / day).

Provides malic acid

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Malic acid is a dicarboxylic acid found in many generally acidic vegetables and fruits, although it is also produced by the human body.

Right now, food supplements based on malic acid are marketed for its great benefits, since this molecule is involved in the metabolism of the derivation of adenosine triphosphate (ATP).

Therefore, malic acid is used to treat people with chronic fatigue syndrome.

This acid also stimulates the production of saliva and can act as an oral antiseptic. Also, malic acid is a chelator (sequestrant of metals such as calcium or magnesium), which can help detoxify the body.

Provides pectin

Pectin is a group of heterogeneous polysaccharides that function as soluble dietary fiber in the digestive tract. This type of diet is fermented by microorganisms, which generates gases in our intestines and reduces the consistency of our feces.

However, this type of fiber favors the growth of bacterial flora and reduces the absorption of lipids and sugars with a high glycemic index.

Nutritional properties

For every 100 grams, the tree tomato only provides 35 Kcal. In general, it provides a great variety of nutrients: iron, potassium, magnesium, phosphorus and vitamins A, C, B ₆ and E.

Although the composition of the tree tomato depends on where it is grown, in the following table we summarize some of its components published in a work by the Swedish University of Agriculture. In it, tree tomatoes sown in Ecuador and sown in Spain were compared.

It is also high in pectin, low in calories and has pigments such as anthocyanins, flavons, and leucoanthocyanins, delfinnidin3-rutinoside being the most representative anthocyanin.

Curiosities of the tree tomato

• The tomatillo is native to Ecuador and Peru although it is also cultivated in New Zealand where it is known as tamarillo.
• The potato and the eggplant also belong to the Solanaceae family.
• In the traditional medicine of Ecuador it is used as an anti-microbial and anti-inflammatory.
• It provides practically all the minerals we need except for selenium and iodine.

conclusion

The tree tomato is an excellent food, as it has a huge amount of biomolecules that are essential for health and are part of our daily nutritional requirements.

A great advantage that the tree tomato has is that it only provides 35 Kcal per 100 g. This means that by consuming one kilogram of tree tomato we would be contributing 350 Kcal to our daily diet, a very low amount compared to that of other fruits.

Thus, the low caloric intake contrasted with its high amount of nutrients, make the tree tomato an excellent food.

References

1. Baaij, JHF, Hoenderop, JGJ, & Bindels, RJM (2015). Magnesium in Man: Implications for Health and Disease. Physiological Reviews, 95 (1), 1–46.
2. Dahl, WJ, & Stewart, ML (2015). Position of the Academy of Nutrition and Dietetics: Health Implications of Dietary Fiber. Journal of the Academy of Nutrition and Dietetics, 115 (11), 1861–1870.
3. Gibson, S., Gunn, P., Wittekind, A., & Cottrell, R. (2013). The effects of sucrose on metabolic health: a systematic review of human intervention studies in healthy adults. Critical Reviews in Food Science and Nutrition, 53 (6), 591–614.
4. Weaver, C., & Marr, ET (2013). White vegetables: A forgotten source of nutrients: Purdue roundtable executive summary. Advances in Nutrition, 4 (3), 318S – 326S.
5. Zhao, S., Li, R., Li, Y., Chen, W., Zhang, Y., & Chen, G. (2012). Roles of vitamin A status and retinoids in glucose and fatty acid metabolism. Biochemistry and Cell Biology, 90 (2), 142–152.