What Is The Blue Tomato? Properties and Benefits

What Is The Blue Tomato? Properties and Benefits

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The blue tomato is a transgenic fruit with a great level of anthocyanin, an extremely important antioxidant. See how to gain the benefit of it and what differentiates it from the usual red tomato.

The blue tomato is a lately formulated transgenic fruit. It was developed 8 years before for medicinal purposes in Norwich, UK, in an experiment led by more than 300 experts.

The genes of a traditional tomato were changed and some about the beautiful snapdragon flower of the Antirrhinum majus plant, which has an extraordinary purple color, was added. They are loaded in a pigment with verified antioxidant properties called anthocyanin.

The fruit collected from transgenesis is indigo blue on the skin and its strength increases with the sun’s rays. Inside it preserves the usual red color when ripe and has essentially no seeds. Are you interested to understand the benefits and properties of blue tomatoes for health?

Properties and benefits of blue tomato

Although it has not been massively sold, in countries such as the United States, Canada, and Spain they are being produced on a massive scale for specialized markets. The anthocyanin group in tomatoes was improved and the Institute for Molecular and Cellular Biology of Plants produced them for the production of vaccines.

The benefits and properties of blue tomato are due to the presence of a great antioxidant pigment called anthocyanin. But what are they? Anthocyanins are a collection of water-soluble elements belonging to the combination of flavonoids, responsible for the colors changing from red to blue in plants.

They are utilized as natural colorants, developing not only the appearance of food but also contributing added value for consumption. They remain intact as they move through the digestive tract, supporting their antioxidant activity. Let’s take a more intimate look at the advantages of blue tomato consumption.

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Antioxidant effect and eye infections

A group of Japanese researchers confirmed the effect of blue tomato extract as an antioxidant. Its anthocyanins, particularly petunidin, were able to restrain the peroxide that causes cell death and harm to photoreceptor cells in the retina. Blue tomato extract could be a prophylactic approach to avoid the oxidative strain that causes eye infections.

Prevention of cardiovascular diseases

Prevention of cardiovascular diseases

Fruits loaded in anthocyanins are proficient in capturing and neutralizing oxidizing agents, such as free radicals and hydrogen peroxide. These can provoke oxidative stress linked with endothelial dysfunction and clogging of the arteries, leading to cardiovascular circumstances.

Possible anti-cancer action

Recently conducted pilot research defined in the journal Antioxidants in mice with cancer served blue tomatoes. The extension of their half-life was shown when comparing them with infected mice supplemented with traditional red tomatoes.

It is thought that tomatoes packed with anthocyanins could benefit the health of these animals. There is no genuine proof yet in humans and the outcome should be recognized only as speculative at this time.

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Anti-inflammatory activity

Nitric oxide is an oxidizing representative and mediator inflammatory process, created from macrophages. The rich extracts of anthocyanins have an inhibitory influence on the result of the substance. Besides, they decrease prostaglandins, particularly EG2, also engaged in inflammation.


The certain effect of anthocyanins in the healing of diabetic retinopathy has been recognized for more than two decades. In an article published in the Journal of Food Science, Tristan explained the hypoglycemic sections of anthocyanin consumption in diabetic sufferers.

They hinder digestive enzymes, such as alpha-amylase, which is liable for the breakdown of carbohydrates. This provides for a more gradual digestibility and a reduction in the absorption rate of glucose.

Anti-aging and cognitive behavior

The shielding effect of anthocyanins as free radical blockers prevent cell aging, including that of brain tissue. The consumption of these pigments decreases memory impairment, increasing strength, and mental performance.

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Other benefits of blue tomato

Tomato with anthocyanins improves liver function. Also, it stops the oxidation of blood cholesterol and its interference in the development of atheromatous plaques in the arteries.

What makes blue tomato different from other varieties of traditional tomatoes?

There are clear differences and others not so much between the blue tomato and the traditional red tomatoes. The most obvious is color, while other sensitive ones must be tasted to recognize them.

Sensory differences

Among the sensory differences we find the following:

Color: the blue tomato has 11 varieties of anthocyanins that improve its color. The most famous are malvidin, petunidin, and delphinidin. They are dissolvable in water and give a blue-violet color. Lycopene was also observed in the skin, but its red color is clouded by anthocyanins. In traditional red tomatoes, the color is given particularly by the lycopene.

Texture, smell, and flavor: the blue tomato has a juicier taste than the traditional red tomatoes, and its smell and flavor are more nostalgic of plums. Its juices are blue in color, so it is suggested in jams and salads. Traditional red tomatoes are sweeter and juiciness depends on ripeness.

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Nutritional and functional differences

Among the nutritional differences we will suggest the following:

Vitamins and minerals: the blue tomato has higher contents of pyridoxine, vitamin A, vitamin C and K. Minerals such as calcium, and iron which are not normally present in traditional tomatoes, are found in a very huge proportion. Potassium levels are also high.

Antioxidant: the genetic alteration of the blue tomato to enhance it in anthocyanin from the flavonoids of the snapdragon flower has enabled it to be declared a qualified superfood. The rest of the tomatoes hold fat-soluble carotenoids, such as lycopene.

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Uses of blue tomato in the kitchen

Blue tomatoes can be utilized in conventional cooking as part of salads. Its fruity and less acidic flavor varies with the other tomatoes. They can be mixed to make sauces and dressings, charming blue or purple juices, and delicious jams.

You should try to make these tomatoes without heating because their water-soluble pigment is sensitive to heat and changes the color. In addition to the lack of pigment in the cooking water. An excellent recipe is the hearty blue tomato salad, accompanied by pickle, cucumber, white onions, and a rich artichoke. It is garnished with mustard, olive oil, capers, oregano, salt, and pepper.

The addition of a blue tomato as an ingredient rich in antioxidants promotes the functional qualities of the meal plan. Despite this, it is advised not to spoil its consumption until more accurate studies are developed on its primary use in the prevention and control of particular diseases.

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