**1. Introduction**

Tomato (*Solanum lycopersicum* L.) belongs to the Solanaceae family and is one of the most important and versatile crops in the world. Wild tomato is originated in western South America along the coast and the high Andes from central Ecuador, through Peru, to northern Chile, and in the Galapagos Islands [1–5]. The period and center of domestication of tomatoes are still unclear, but it is believed that the region of domestication was Central America [1–3]. Nowadays, with several selected cultivars adapted to different edaphoclimatic conditions and final food products, tomato is cultivated worldwide and marketed either as fresh or as processing tomato [4]. The global tomato production reached 186,821,216 tons in 2020. According to FAOSTAT, the world's top three tomato producers in 2020 were China, India, and Turkey [6].

Tomato consumption is dominant in China, India, North Africa, the Middle East, the US, and Brazil [5]. They are consumed either fresh in salads or cooked in sauces, soup, and various dishes. In addition, they can be processed into paste, purées, juices, and ketchup. Canned and dried tomatoes are economically important processed products, they contain abundant minerals, essential amino acids, sugars, and dietary fibers [4] as well as many health-promoting compounds including vitamins, carotenoids, and phenolic compounds [5]. Although these bioactive constituents could be obtained through intake of dietary supplements, scientific evidence suggests that direct intake from their natural matrix is much more effective regarding health benefits [7].

Carotenoids are well-known bioactive compounds involved in preventing the development of diseases such as diabetes, gastrointestinal and cardiovascular diseases (CVDs), for example, by reducing the amount of oxidized low-density lipoproteins (LDLs). They are also known to reduce the risk of developing degenerative diseases such as blindness, xerophthalmia, and degeneration of muscles. In addition, carotenoids possess anticancer properties in health conditions, such as stomach, lung, and prostate cancers [3], being this disease-preventing action attributed to their antioxidant components. Lycopene and β-carotene are carotenoids with particularly strong antioxidant activities, based on their abilities to quench singlet oxygen and trap peroxyl radicals [8]. In this chapter, the potential of tomato carotenoids in chronic disease prevention is discussed. The role and types of carotenoids are presented, after which the composition and distribution of carotenoids in tomato and tomato-based products are documented. The factors influencing the bioavailability of tomato carotenoids are explained. Finally, the action of carotenoids in the risk reduction of non-communicable diseases is detailed.
