A Decade-Long UC Davis research reveals Organic Tomatoes are richer in Flavonoids!
According to the new findings, levels of the flavonoids quercetin and kaempferol were found to be on average 79 and 97 per cent higher, respectively, in organic tomatoes, than conventionally grown tomatoes. Flavonoids such as these are known antioxidants and have been linked to reduced rates of cardiovascular disease, some forms of cancer and dementia, says Alyson Mitchell, a food chemist who led the research at the University of California, Davis. The researchers suggest that the organic crops contained higher flavonoids due to the type of nitrogen available to the tomato plants. Tomatoes are one of the most consumed in the U.S. diet which means they are a major contributor of several nutrients, such as vitamin C, lycopene and flavonoids. In humans, flavonoids help protect cells against environmental insults that may contribute to chronic disease. Maximizing the flavonoid content of fruits and vegetables could provide a public health benefit.
