Healthy soil and sustainable growing

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Organic Tomatoes Contain Higher Levels of Antioxidants Than Conventional 
Tomatoes, Study Suggests
http://www.sciencedaily.com/releases/2012/07/120703120630.htm?utm_medium=twitter&utm_source=twitterfeed

ScienceDaily (July 3, 2012) — A study conducted at the University of 
Barcelona shows that organic tomatoes contain higher levels of phenolic 
compounds than conventional tomatoes. Phenolic compounds are organic 
molecules found in many vegetables with proven human health benefits. The 
UB's Natural Antioxidant Group, headed by lecturer Rosa M. Lamuela, had 
previously demonstrated that organic tomato juice and ketchup contain higher 
polyphenol content than juice and ketchup made from conventionally grown 
tomatoes.

Lamuela points out that during the production process of ketchup and juice, 
there are lower levels of polyphenols; therefore it was necessary to verify 
that the differences observed in previous studies had their origin in the 
tomatoes themselves and not in the technology used during the production 
process. As lecturer Lamuela states, "it must be verified with raw material."

Polyphenols -- natural antioxidants of plant origin -- are considered to be 
of great nutritional interest because its consumption is associated with 
reduced risk of cardiovascular and degenerative diseases, and some forms of 
cancer. The team behind the study has analyzed a variety of tomato called 
Daniela and has determined its phenolic profile by using liquid 
chromatography coupled to mass spectrometry. With this method, the research 
group of the UB could identify 34 different phenolic compounds in tomatoes. 
According to Rosa M. Lamuela, "the benefit of taking polyphenols through 
foods is that they contain a wide variety of such molecules, which are 
increased." This would be more beneficial to health than the intake of 
supplements. Tomatoes also contain lycopene and other carotenoids, and 
vitamin C. Hence, according to Lamuela, "they contain many beneficial 
compounds."

Organic or conventional crops?

Differences between organic and conventional tomatoes can be explained by the 
manure used in both cases. "Organic farming doesn't use nitrogenous 
fertilizers; as a result, plants respond by activating their own defense 
mechanisms, increasing the levels of all antioxidants," explains the first 
author of the article, Anna Vallverdú Queralt. "The more stress plants 
suffer, the more polyphenols they produce," points out lecturer Lamuela. 
Numerous scientific investigations show that the consumption of these 
antioxidants has numerous health benefits. Researchers claim that more 
studies of clinical evidence are still needed to be able to state that 
organic products are truly better for our health than conventional ones. 
Lamuela would like to carry out a study with humans comparing organic and 
conventional tomato consumers.

Also participating in this research, published in the Journal of Agricultural 
and Food Chemistry, are researchers Olga Ja?uregui, from the UB's Scientific 
and Technological Centres (CCiTUB), and Alexander Medina Remo?n, who, 
together with Rosa M. Lamuela and Anna Vallverdú Queralt, are from the UB's 
Department of Nutrition and Bromatology, from the Reference Network on Food 
Technology of the Government of Catalonia (XaRTA) and from the Institute for 
Research on Nutrition and Food Safety (INSA-UB). This research group is also 
affiliated to the Spanish Biomedical Research Centre in Physiopathology of 
Obesity and Nutrition (CIBERobn) and RETICS networks, from Carlos III Health 
Institute.