tomatine

Tomatine is a glycoalkaloid found predominantly in tomato (Solanum lycopersicum) and related species. It consists mainly of the glycoalkaloids alpha-tomatine and dehydrotomatine, which are steroidal alkaloids in which a tomatidine-type aglycone is linked to sugar moieties. It functions as part of the plant’s chemical defense against pests and pathogens.

In tomato plants, tomatine is most abundant in green tissues and unripe fruit, including leaves and stems, and its content declines as fruit ripens. Some ripening pathways convert glycoalkaloids into other derivatives such as esculeoside A, altering the overall alkaloid profile of ripe fruit.

Toxicology and safety: Tomatine can be toxic if consumed in sufficiently large amounts. In humans, high intakes can cause gastrointestinal symptoms and, in severe cases, neurotoxic effects. Because levels are highest in green fruit and plant parts, typical ripe tomatoes eaten in normal amounts pose little risk. Cooking and processing reduce tomatine content but do not always eliminate it entirely.

Mechanisms and properties: Tomatine acts by interacting with cholesterol in cell membranes, forming pores and compromising membrane integrity. It also exhibits antifungal and insecticidal properties and has been studied for potential antimicrobial and anticancer activity in laboratory settings.

Detection and research: Tomatine is analyzed by chromatographic methods such as HPLC and mass spectrometry. Ongoing research examines its role in plant defense and its relevance to food safety and nutrition.