Organic tomatoes are more nutritious than conventionally grown tomatoes
More and more research reveals that you really do get higher quality nutrition from organic whole foods.
Over a period of ten years, researchers at the University of California-Davis assessed levels of two flavonoids (quercetin and kaempferol) in a large sampling of organic and conventionally grown tomatoes. On average, the UCD team found that organic tomatoes contained nearly 80 percent more quercetin and more than 95 percent more kaempferol than tomatoes grown with fertilizer and pesticides.
Flavonoids have antioxidant and anti-inflammatory properties, and are produced by plants when nutrients are deficient. Fertilization removes the need for flavonoid production.
In the e-Alert “A Cell’s Best Friend” (5/1/03), I told you about a study in which subjects who consumed more flavonoid-rich foods were less likely to suffer from a number of chronic diseases, including heart disease, lung cancer, stroke, asthma, and type 2 diabetes. Subjects who ate foods that provided a variety of different types of flavonoids also tended to live longer than subjects with low flavonoid intake.
The two flavonoids that stood out in the study: quercetin and kaempferol. Subjects who had high levels of both of these flavonoids in their diets were found to have a 21 percent lower risk of heart disease than those who ingested small amounts of the two. In addition, subjects with kaempferol-rich diets had 30 percent less chance of stroke.
You can read more about the higher nutritional profile of organic foods in the e-Alert “Secret Defense” (4/11/07).
“Are Organic Tomatoes More Nutritious?” Stephen Daniells, NutraIngredients-USA, 7/5/07, nutraingredients-usa.com