In this interview, professor Piergiorgio Natali (Mediterranean Task force for Cancer Control) discusses the importance of improving functional foods as a strategy to support health, particularly during aging. In this context, special attention was given to whole tomato as a candidate food source because of its global availability, growing market relevance, and rich content of health-promoting nutrients with well-recognized anti-inflammatory potential.

The research line presented focuses on the development of a physical treatment process applied to the whole tomato, including peels and seeds, in order to obtain a powder with enhanced antioxidant and anti-inflammatory activity. According to the evidence collected so far, this formulation appears capable of inhibiting several biological pathways involved in chronic diseases. Supporting data have been generated across different levels of investigation, including laboratory studies, animal models, and human studies, providing a solid scientific basis for further development.

Tomato also offers an important advantage for clinical research, as the distribution of its major nutrients in the body is already well understood. This makes it possible to identify specific target organs that may benefit from the new formulation, including the liver, testis, and prostate. Beyond its direct biological activity, tomato may also exert beneficial effects on the intestinal microbiome by reducing inflammatory status and improving gut barrier permeability. Altogether, these findings support the potential of a whole-tomato–based functional formulation as an accessible and promising tool for the prevention or modulation of chronic disease-related processes and for the promotion of healthier aging.