Tomatine is a natural glycoalkaloid found in tomatoes, especially in green tomatoes and leaves. It has several notable applications due to its biological activity.

It acts as a natural defense compound in plants, protecting against fungi, bacteria, and insects. This property makes it useful in agricultural research for developing natural pest-resistant crops.

In human health, tomatine has been studied for its potential anti-cancer effects. It shows the ability to inhibit the growth of certain cancer cells, including those of the colon, liver, and breast, by disrupting cell membranes and inducing apoptosis.

It also exhibits anti-inflammatory and cholesterol-lowering properties. Tomatine can bind with cholesterol in the digestive tract, reducing its absorption, which may support cardiovascular health.

Additionally, it is being explored as a natural adjuvant in vaccines due to its immune-stimulating effects.

Despite these benefits, tomatine can be toxic at high levels, so its use is carefully evaluated in food and pharmaceutical applications.