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Observational epidemiological surveys (WG 3) page 77
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Table 42 Micro-compounds content of tomatoes and other vegetables (carotenoids, folates,
quercetine and lignans: µg/100g; Vitamins C and E,: mg/100)
tomatoes
var
min-max
carrots
raw
cooked
broccoli
raw
cooked
cauliflower
rawcooked
garlic raw
cooked
orangestangerines
lycop. β−car α−car β− lutein vit vit folat. querc. lignans*
crypt C E
2116 – 393- - - 44-72 18 1 20 700 21
62273 494
- 6628-
8162
- 414
450
- 2
7
- 51
99
- 48
213
2895-
3245
- 288-
273
- - 1108
1043
- - 4
15
- - 76
171
0-13 448 0
843 68
4
2
11
0
60
50
47
0.4
6
0.5
1
1.1
0.1
7
0.1
1
10
22
110
73
83
59
- 346
1800
50
(K
100)
226
145
30 tr 3 - 407
53
37
0.2
4
0.2
4
30
33
- 39
apple - 20 - 8 6 5 0.5 13 2250 35
onions raw - 1 - - 2 7 0.1 20 44 112
cooked
3
5 5 4
0.1
550
(-) no or negligible content
*no precision whether found in raw or cooked vegetables
** kaempferol
Sources: Favier J-C et al., 1995 ; Olmedilla B et al., 1996 ; Salvini S et al., 1998 ; Pillow PC et al., 1999.
6-1 Cancers
6-1-1Phenolics
Many phenolics are present in tomatoes in total quantities from 85 to 130mg/100g (Léger
and Amiot, 2000), essentially –caffeic, ferulic, chlorogenic acids and the flavonols,
naringenin, quercetin and kaempferol. Lung cancer has been the most often investigated
with regard to the flavonols, naringenin, quercetin and kaempferol (Knekt et al., 1997; le
Marchand et al., 2000). But the food sources were not tomatoes.
Quercetin and kaempferol were shown also to decrease gastric cancer, significantly only for
kaempferol: OR=0.48; CI 0.29-0.88, trend, p=0.04, but were without effect against bladder
cancer.