In a collaborative study with colleagues at Korean universities, we found that tomatine-rich green tomato extracts and pure tomatine inhibited the growth of cancer cells. These findings extend related observations on the anticarcinogenic potential and other beneficial effects of the tomato glycoalkaloid tomatine and suggest that consumers may benefit by not only eating high-lycopene red tomatoes, but also high-tomatine green tomatoes. Our results also suggest the need to create high-tomatine red tomatoes as well as tomatine-containing potatoes. Such tomatine containing potatoes are currently being developed by John Bamberg associated with the USDA/ARS Vegetable Crops Research Unit, Madison, Wisconsin.

***edited by moderator*** web addresses not allowed