Organic Food Shown
Higher in Antioxidants
A ten-year study comparing organic tomatoes with standard varieties indicates the organic ones may be better for you, say researchers at the University of California. That's because they pack nearly double the flavonoids (a type of antioxidant) than conventionally grown crops. Lesser amounts of nitrogen in soil untouched by chemical fertilizer may be the key, the researchers suggest in the Journal of Agricultural and Food Chemistry. The researchers measured the amount of two flavonoids - quercetin and kaempferol in the two types of tomatoes. On average, organically grown tomatoes were 79 percent higher in quercetin and 97 percent higher in kaempferol. Flavonoids have been shown to reduce high blood pressure, lowering the risk of heart disease and stroke. Because they're produced as a defence mechanism that can be triggered by nutrient deficiency, a lack of nitrogen in the soil could increase their levels in foods, the researchers suggest.