Solanum plants: functional ingredients, biological activities, toxicity and applications in food science

The Solanum genus, the most extensive within the Solanaceae family, encompasses around 2,000 species. Among them are popular edible members like tomatoes, eggplants, and potatoes, which are not only staples in global cuisines but also have a long - standing history of medicinal use. These plants are a rich reservoir of essential nutrients and an array of secondary metabolites, including alkaloids, flavonoids, steroids, terpenes, coumarins, and phenolic compounds. These bioactive substances endow Solanum species with diverse physiological functions, such as anti-cancer, antioxidant, antihypertensive, anti-inflammatory, hypolipidemic, hypoglycemic, hepatoprotective, anti-obesity, and antidiabetic properties.

They present opportunities for promoting human health, either by being incorporated into daily diets or serving as sources for developing nutraceuticals and biopharmaceuticals. However, it is crucial to be cognizant of their potential toxicity. The aim of this review is to comprehensively summarize the current knowledge about these edible-medicinal Solanum species, exploring their potential in promoting human health and their applications in food science. With proper utilization, Solanum species hold great promise for enhancing human well-being and driving the progress of food science, offering innovative solutions for both nutrition-based health improvement and pharmaceutical research.