Scientists in Spain say they have discovered a new phenolic compound produced by tomatoes that is 14 times more powerful than resveratrol.

The researchers, from the country’s Institute of Molecular & Cell Biology, discovered the previously unknown antioxidant when placing tomatoes under biotic stress.

The compound is also said to be 10 times more potent than vitamin C and 4.5 times more powerful than vitamin E.

The scientists have now registered national and international patents for the compound, and also for laboratory processes for isolating and synthesizing it chemically, with a view to commercializing it for use in the functional food sector.