Tomato and human health: A perspective from post‐harvest processing, nutrient bio‐accessibility, and pharmacological interaction

Abstract Solanum lycopersicum , which is commonly known as tomato, not only serves as a dietary fruit vegetable but also a functional food that protects humans against chronic degenerative illnesses such as diabetes microvascular complications, viral diseases, and cancers. The nutritional benefit of tomato is largely attributed to its phytonutrient composition. The influence of post‐harvest processing methods, digestion process, and compounds interaction on the bio‐accessibility of phytonutrients are key aspects to consider when investigating the potential impact of tomato on human health. Besides, information on the underlying mechanism of tomato phytochemicals’ interaction and pharmacological action with other food components could pave the way for novel functional research study. To date, the impact of different processing methods and digestion effect on the extraction of phytochemicals from tomato showed contradictory findings. Although thermal processing and the application of spices and/or condiments like olive oil on tomato are common practices in domestic cooking, understanding of the changes in bioactivity in the processed tomato products is still limited. This paper aimed to summarize the current post‐harvest processing methods that maximize the health benefits of tomato and offer additional insight into the development of tomato and its related products with optimal pharmacological values. This study also reviewed several major phytochemicals in tomato with functional values and their possible interaction with other food components. The impact of in vitro digestion on the bio‐accessibility and functional activity of tomato phytochemicals were critically discussed, alongside selected post‐harvest processing methods that could maximize the health benefit and commercial values of tomato.