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Organic tomato juice boasts higher nutrient, antioxidant levels, say researchers

Researchers from the University of Barcelona found that juice from organic tomatoes had significantly higher levels of phenolic (antioxidant) compounds than juice from conventionally grown tomatoes, adding another chit to the growing pile of studies finding that organic produce may be more nutritious.

 

Are organic fruits and vegetables healthier? Intuitively, the answer is yes. Not only do humans who eat organic benefit by avoiding pesticide residues, but the plants themselves also seem to benefit: Without help from synthetic fertilizers and pesticides, plants mount their own defense strategy, in the form of often higher levels of various kinds of antioxidants. 

That’s what researchers from the University of Barcelona found in juice from organic tomatoes, which had significantly higher levels of phenolic (antioxidant) compounds than juice from conventionally grown tomatoes. The study, published in Food Chemistry, theorized that growing plants with artificial nutrients weakens their natural defenses, which may result in reduced disease resistance and diluted amounts of minerals, vitamins, and other nutrients considered good for human health.

They’re preaching to my choir. Besides, as September’s harvest season just gets better and better, the reasons to buy a conventionally grown and flavorless tomato are frankly beyond me. 

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