Metabolic Engineering for Functional Foods: Tomato Fruits and Stilbenes

The metabolic engineering of plants offers the opportunity to change the content of specific phytonutrients in plant - derived foods. The plant polyphenol trans-resveratrol (3, 5, 4'-trihydroxystilbene), mainly found in grape, peanut, and other few plants, displays a wide range of biological effects. Numerous in vitro studies have described various biological effects of resveratrol. In order to provide more information regarding absorption, metabolism, and bioavailability of resveratrol, different research approaches have been performed. In recent years, the induction of resveratrol synthesis in plants which normally do not accumulate such polyphenol has been successfully achieved by molecular engineering. In this context, the ectopic production of resveratrol could have positive effects on the enhancement of the nutritional value of several widely consumed fruits and vegetables. This chapter focuses on the latest findings regarding on resveratrol bio-production in tomato (Solanum lycopersicum) fruits.