Biochemical composition of tomato fruits of various colors

Erosive potential of vitamin waters, herbal drinks, carbonated soft drinks, and fruit juices on human teeth: An in vitro investigation

Background

Dental erosion is the loss of dental hard tissues through the acid dissolution of tooth minerals. One of the major factors that cause erosion is the consumption of acidic food and drinks. This study investigated and compared the effect of vitamin waters, herbal beverages, carbonated soft drinks, and fruit juices on the loss of human dental hard tissue.

Methods

Human tooth samples were immersed in various drinks: vitamin waters, herbal beverages, carbonated soft drinks, and fruit juices. The pH value of each drink was measured using a pH meter. The weight of each sample was determined before and after six days of immersion in the tested drink, and the weight loss percentage was calculated. The exposed tooth surfaces were also examined under a scanning electron microscope.

Results

Most of the tested drinks were acidic and displayed pH values lower than the critical pH for enamel erosion. Significant weight loss of the tooth samples was found in all tested drink groups. Additionally, the samples immersed in fruit juices and herbal beverages exhibited significantly greater weight loss than those immersed in carbonated soft drinks. Scanning electron micrographs showed samples immersed in the tested drinks to demonstrate structural disintegration with occasional void spaces, except for samples immersed in Doi Kham® Lemongrass drink.

Conclusion

Most of the tested drinks have the potential to cause dissolution and destruction of dental hard tissues. Consumers should be aware that prolonged exposure to these drinks could lead to permanent loss of tooth mineral and dental erosion.

Vegetable as a Source of Bioactive Compounds with Photoprotective Properties: Implication in the Aging Process

The skin, as an external organ, protects the entire body against harmful external factors. One of these factors is ultraviolet (UV) radiation, which in excessive amounts can lead to premature skin aging, DNA damage, and even skin cancer. Therefore, it is worth supporting skin protection not only with commercially available preparations, but also with a proper diet. Consuming certain vegetables and applying them topically may reduce the effects of UV radiation. The aim of the review was to collect information on the effects of vegetables and their compounds on the skin when used externally or included in the diet. This review summarizes studies on vegetables, such as broccoli, cucumber, kale, tomato, and carrot, which have shown significant activity in skin photoprotection. Additionally, it outlines the bioactive substances present in these vegetables and their effects.

Changes in Greenhouse Grown Tomatoes Metabolite Content Depending on Supplemental Light Quality

Tomatoes (Solanum lycopersicum L.) are good source of several biologically active compounds and antioxidants, especially lycopene, phenolic compounds, and vitamins. Tomatoes are found all over the world and are cultivated in a wide variety of environmental conditions. Light-emitting diode (LED) lamps are increasingly being used in the cultivation of tomatoes due to their cost-effectiveness and wide range of possibilities to adapt the spectrum of light emitted to the needs of plants. The aim of this study is to evaluate the effect of different additional lighting used in the greenhouse on the accumulation of biologically active compounds in different varieties of tomato fruit. Chemical composition—content of organic acids, lycopene, total carotenoids, total phenolics and flavonoids as well as dry matter, soluble solids content, and taste index were determined in five tomato cultivars (“Bolzano F1,” “Chocomate F1,” “Diamont F1,” “Encore F1,” and “Strabena F1”), which were cultivated in greenhouse in an autumn-spring season by using additional lighting with 16 h photoperiod. Three different lighting sources were used: LED, induction (IND) lamp, and high-pressure sodium lamp (HPSL). Experiments were performed during 3 years. Results showed that tomato varieties react differently to the supplemental lighting used. Cultivars, such as “Encore” and “Strabena,” are the most unresponsive to supplemental light. Experiments have shown that HPSL stimulates the accumulation of primary metabolites in tomato fruit. In all the cases, soluble solids content was 4.7–18.2% higher as compared to other lighting sources. As LED and IND lamps emit about 20% blue-violet light, the results suggest that blue-violet light of the spectrum stimulates the accumulation of phenolic compounds in the fruit by 1.6–47.4% under IND and 10.2–15.6% under LED compared to HPSL. Red fruit varieties tend to synthesize more β-carotene under supplemental LED and IND light. An increase of blue promotes the synthesis of secondary metabolites.