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Dr. Gregory Pais, ND
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Home arrow Blog arrow ORGANIC TOMATOES BETTER
ORGANIC TOMATOES BETTER

A ten-year study comparing organic tomatoes with standard produce found that they had almost double the quantity of antioxidants called flavonoids which help to prevent high blood pressure, thus reducing the likelihood of heart disease and strokes.

Alyson Mitchell, a food chemist, who led the research at the University of California, believes that flavonoids can also help to stave off some forms of cancer and dementia. She found that levels of quercetin and kaempferol, both flavonoids, were on average 79 and 97 per cent higher, respectively, in organic tomatoes. Her findings are due to be published in full in the Journal of Agricultural and Food Chemistry.

Dr. Mitchell's team believes that the different levels of flavonoids in tomatoes are due to the absence of fertilizers in organic farming. Plants produce flavonoids as a defense mechanism; they are triggered by nutrient deficiency. Feeding a plant with too many nutrients, such as inorganic nitrogen commonly found in conventional fertilizer, curbs the development of flavonoids. The lower levels of flavonoids in conventional tomatoes were caused by "over-fertilization", the research team concluded.
Recent research in Europe found that organic tomatoes contained more vitamins C, B, carotene, and flavonoids than conventionally grown tomatoes. Organic peaches and organic apple purée were also found to have more antioxidants.

All you fresh tomato lovers should rejoice. Not only will you have increased health benefits eating organic tomatoes. They taste much better too.

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