Tomatine is a natural glycoalkaloid found in tomatoes, especially in green parts such as leaves, stems, and unripe fruit. It serves as a natural defense mechanism in the plant against pests and pathogens. One of the main applications of tomatine is in agricultural research as a natural pesticide. Due to its antifungal and insecticidal properties, it helps protect tomato plants from fungal infections like early blight and powdery mildew, making it a subject of interest for developing bio-based crop protection agents. In biomedical research, tomatine has shown potential immune-modulating and anti-inflammatory effects. It has been studied for its ability to enhance immune response when used as an adjuvant in vaccines, particularly in veterinary applications. Its capacity to bind cholesterol and disrupt cell membranes is exploited in laboratory settings to improve antigen delivery. Tomatine also exhibits antimicrobial activity against certain bacteria and fungi, leading to exploration in natural preservative systems. Additionally, preliminary studies suggest possible anticancer properties, where it may induce apoptosis in certain tumor cell lines, though this remains under investigation. Due to its presence in food crops, safety and toxicity levels are also studied, particularly regarding consumption of green tomatoes and tomato byproducts in human and animal diets.