Tomato phenolic extract reduces starch digestibility: potential for developing low-glycaemic starchy meals
Abstract
single-enzyme digestion model. Two doses of tomato-derived phenolics were tested. Polyphenols are hypothesised to reduce starch hydrolysis by forming non-covalent interactions with starch or by inhibiting the enzyme, or both. At an equal starch-to-extract ratio (25 mg), starch digestibility was reduced by 10%. At a lower extract dose (12.5 mg, half the starch weight), only the tomato paste extract significantly reduced starch digestion, suggesting a synergistic effect of multiple phenolic compounds present in the tomato paste extract. These findings highlight the potential of tomatoes to moderate postprandial glycaemia when consumed with starch-rich foods. Furthermore, the use of tomato byproducts, such as the peel, could enhance the phenolic content of tomato products, possibly amplifying their health effects.
Fields of Study & Subjects
Food composition and properties
Microbial Metabolites in Food Biotechnology
Phytochemicals and Antioxidant Activities
Publication details
- Journal / source
- Food & Function
- Publisher
- Royal Society of Chemistry (RSC)
- Volume
- 17
- Issue
- 14
- Pages
- 6359–6368
- Publication date
- 1 January 2026
- Language
- EN