Tomato

Tomatin (C30H83HO21) is a bitter tasting, glycosidic steroidal alkaloid (see below Solanum alkaloids) that occurs in the unripe fruits of Solanum lycopersicum (tomato). Its aglycone is tomatidine, which is found in the leaves and roots of the tomato (Roth L et al. 1984).

Tomatin is heat-resistant, almost insoluble in water and highly soluble in hot ethanol and methanol. Experimentally, tomatine and its aglycone have an anticarcinogenic effect (Friedman M 2015).

Tomatin also has a fungicidal and feeding-denaturing effect on potato beetle larvae.

1. Friedman M (2015) Chemistry and anticarcinogenic mechanisms of glycoalkaloids produced by eggplants, potatoes, and tomatoes. J Agricultural Food Chem 63:3323-3337.
2. Roth L et al (1984) Poisonous plants, plant toxins. Nikol Verlagsgesellschaft mbH, Hamburg S 944