More Antioxidants in Organic Tomatoes
While I do buy organic veggies and fruits, I don’t make it a rule to buy only organic food. Often, the price tags make me double take, but for some stuff like tomatoes, bell peppers and bananas, I have the impression (it could be that I’m imagining it, or perhaps I’m comparing different varieties) that the organic sorts taste better.
It seems that there’s one more reason to eat organic: it may be more nutritionally better than their conventionally-grown counterparts. In an article published in the Journal of Agricultural and Food Chemistry, chemists discovered that organic tomatoes have a higher flavonoid content — 79% more quercetin and 97% more kaempferol. These flavonoids have high antioxidant properties and have various beneficial effects on health, due to their antiviral, anti-allergic, antiplatelet, anti-inflammatory, anti-tumor and antioxidant activities.
Tags: antioxidants, cardiovascular-disease, cholesterol, diet, functional-foods, health, health-food, Healthy Eating, healthy-diet, heart-disease, nutraceutical, nutrition, organic, organic-farming, ~CancerRelated Stories
POSTED IN: Organic Produce, ~Cancer, ~Cardiovascular Health, ~Fruit and Vegetables
1 opinion for More Antioxidants in Organic Tomatoes
jason
Aug 11, 2007 at 12:45 am
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