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  You can't eat ripe and unripe tomatoes. There are many harmful effects of eating such tomatoes, such as poor taste, lack of proper nutrients, and the presence of toxic tomatine, which can easily lead to poisoning, nausea, vomiting, delayed flow and general weakness, etc. Severe cases can also endanger the life of the Lord.    Identify ripe tomatoes -  Ripe tomatoes are mostly listed in the opposite season, regardless of the size of the whole body is red, the appearance of the color difference is very small, the feel is very hard, the appearance of multi-faceted.    Naturally ripe tomatoes are somewhat greenish-green around the tip, soft and rounded in appearance.    The most direct way to identify tomatoes is to break them open and look at them. Naturally ripe tomatoes are red on the outside and red on the long seeded parts, with earthy yellow seeds and red, juicy flesh. Ripe tomatoes tend to be red-skinned and green-seeded, or not yet long-seed...

 Refutation: Tomatoes, which belong to the Solanaceae family (genus solanum), and the potatoes and eggplants we normally see belong to the Solanaceae family. Solanine, or solanine (chemical formula C45H73NO15, named because it was first found in lobelia), is commonly produced by plants in the Solanaceae family. Lobeline is toxic to insects and animals, and is a glycoalkaloids produced by the plant's own defense. The mechanism of toxicity of lobeline is mainly through the inhibition of cholinesterase activity and causes toxic reactions in humans, and the main manifestations of poisoning are gastrointestinal and nervous system disorders. A study has shown that an intake of 2-5 mg/kg of lobeline in humans can cause toxic symptoms, while an intake of 3-6 mg/kg can be fatal. Symptoms usually appear 8 to 12 hours after ingestion, and may occur as soon as 10 minutes after eating foods high in lobeline. Tomatoes also contain some amount of glycoside alkaloids, but this alkaloid is not lobe...

 Tomatidine decreased the expression of inducible NO synthase and COX-2 by inhibiting I-κBα phosphorylation, NF-κB nuclear translocation and JNK activation, thereby suppressing c-jun phosphorylation and Oct-2 expression. Tomatidine, solasodine and diosgenin (40 μM) inhibited nitrite production by 66%, 22% and 41%, respectively. iNOS protein was barely detectable in unstimulated cells but significantly increased after LPS treatment, and tomatidine caused a dose-dependent inhibition of LPS-induced iNOS expression. The effect of tomatidine on p65 DNA-binding activity was determined for p65, the major component of NF-κB in LPS-stimulated macrophages. The binding activity of NF-κB was inhibited in a dose-dependent manner in the presence of 10-40 μM of Tomatidine. Tomatidine inhibited the phosphorylation of I-κB, blocked the production of I-κB, and further inhibited p65 NF-κB translocation to the nucleus and regulated the binding activity.

 Solanine generally refers to lobotropin, which may be harmful to human body such as oral discomfort, gastrointestinal discomfort and head discomfort. Specific analysis is as follows: 1. oral discomfort: lobotropin is a toxic substance produced by potatoes after sprouting, turning green and festering, if only a small amount is consumed, it may cause oral discomfort, such as tongue numbness, itching, pain, etc. 2. Gastrointestinal discomfort: after eating potatoes containing lobotropin, may also stimulate the gastrointestinal tract, causing gastrointestinal discomfort, specifically abdominal pain, diarrhea, nausea, vomiting, acid reflux, etc. 3. Head discomfort: If consumed in large quantities, it may also involve the head, headache, dizziness, tinnitus, photophobia and other symptoms of head discomfort, and may even appear coma, shock and other more serious symptoms. In addition, if the above-mentioned situation occurs, it is recommended to immediately induce vomiting and, if neces...

 As mentioned above Tomatine is slightly toxic, mainly in the eating of unripe tomatoes, if you accidentally eat such tomatoes, the best way to deal with them is to mash raw green beans and drink cool white water. Of course, if the situation is not serious, you can also take honey, but if the poisoning is serious or suggest that you go to the doctor. Tomatine is also commonly used in research experiments as a Chinese medicine standard and is recommended to be stored at 2-8°C, airtight and protected from light.

Tomatine is currently extracted mainly from natural plants. Lycopene, as a secondary metabolite of the plant, can reach 900-5000 mg/kg in tomato leaves, 100-500 mg/kg in fresh green fruits, 700-1000 mg/kg in flowers, and 400-900 mg/kg in stems, and is currently mainly extracted from leaves and green fruits with high content of methyl and ethyl intoxicants as raw materials. The solvent is extracted by maceration, osmosis or ultrasonic, and the alcohol extract is recovered from the solvent under pressure, dissolved in dilute acid water and filtered to remove the insoluble non-alkaline fat-soluble impurities. In addition, the uncleaned fat-soluble impurities can be extracted several times with ether or atmospheric imitation. Then add inorganic alkali to the acid solution to make the alkaloids free and precipitate, that is, the total alkaloids, and then use silica gel or alumina for separation and purification, high performance liquid chromatography to detect, and its purity can reach 98.5...

Tomatine (a-tomatine), also known as lycopene or lycopene, is a steroidal glycoside alkaloid containing D-xylose, D-galactose and two molecules of glucose found in Solanaceae plants such as eggplant, potato and tomato. Among them, lycopene has the highest content in tomato (Lycopersicon) plants, which is a secondary metabolite produced in tomato rhizomes, leaves and green fruits, and the content of lycopene in its fruits gradually decreases with the increase of fruit maturity.CAS No.: 17406-45-0, and from the property classification, we can classify it as a Chinese medicine standard.  

 Tomatine has been shown to have a significant "anti-inflammatory" effect in animal studies. Its anti-inflammatory effects are similar to those of non-steroidal anti-inflammatory drugs in many respects. Lycopene is generally found in unripe tomatoes, which can cause dizziness, nausea, and peripheral discomfort. Lycopene can antagonize the contractile response caused by histamine, acetylcholine, bradykinin, barium chloride, etc., and can be classified as a herbal standard from the category, having said that, what are the sources of lycopene efficacy and extraction?

 Tomatine Chemical Formula Lycopene is currently extracted mainly from natural plants. Lycopene, as a secondary metabolite of the plant, can reach 900-5000 mg/kg in tomato leaves, 100-500 mg/kg in fresh green fruits, 700-1000 mg/kg in flowers, and 400-900 mg/kg in stems, and is currently mainly extracted from leaves and green fruits with high content of methyl and ethyl intoxicants as raw materials. The solvent is extracted by maceration, osmosis or ultrasonic, and the alcohol extract is recovered from the solvent under pressure, dissolved in dilute acid water and filtered to remove the insoluble non-alkaline fat-soluble impurities. In addition, the uncleaned fat-soluble impurities can be extracted several times by ether or atmospheric imitation. Then add inorganic alkali to the acid solution to make the alkaloids free and precipitate, that is, the total alkaloids, and then use silica gel or alumina for separation and purification, high performance liquid chromatography to detect, ...

 Tomatine Ameson et al. studied the inhibitory effect of lycopene on more than 30 pathogenic bacteria and found that 0.lmg/mL of lycopene completely inhibited Candida albicans, and also had significant inhibitory effect on dermatophytes such as Trichophyton rubrum and Audubon's ringworm, and its ointment has been used clinically for the treatment of dermatophyte infections, and also found that there was a difference in the inhibitory effect of lycopene on tomato pathogenic and non-pathogenic bacteria. The inhibitory effect of lycopene on tomato pathogenic bacteria, such as septorialycopersici and Alternariasp, was weak, while lycopene had a weak inhibitory effect on tomato non-pathogenic bacteria, such as septoriag}vcines and Heluiinthosporitun- turcicum), etc., were strongly inhibited. By studying the inhibitory effect of lycopene on common putrefactive bacteria in food, Wang Yanzhang et al. found that lycopene showed strong inhibition at pH 7-8 and weak inhibition at pH 5. Barbou...

 Tomatine (a-tomatine), also known as lycopene or lycopene, is a steroidal glycoside alkaloid containing D-xylose, D-galactose and two molecules of glucose found in Solanaceae (Solamm) plants such as eggplant, potato and tomato. Lycopene is the most abundant in tomato (Lycopersicon) plants and is a secondary metabolite produced in tomato rhizomes, leaves, and green fruits, whose fruit lycopene content decreases with increasing fruit maturity. Lycopene protects tomato plants from bacteria, fungi, viruses and certain insects during growth. It has significant anti-seedling and insect repellent effects.