[Pil-pc-oceania] Organic tomatoes have more antioxidants

[Robyn Williamson]

New Scientist
5 July 2007

According to a 10-year study by food chemists at the University of 
California, Davis, organic tomatoes are on average 79% higher in the 
flavonoid quercetin and 97% higher in kaempferol, both of which are 
known antioxidants.

The research team, led by Alyson Mitchell, says the findings can be 
explained by nitrogen availability.  "Flavonoids are produced as a 
defence mechanism that can be triggered by nutrient deficiency.  The 
inorganic nitrogen in conventional fertiliser is easily available to 
plants and ... the lower levels of flavonoids are probably caused by 
overfertilisation."

Read the full story by Duncan Graham-Rowe at the New Scientist 
Environment website:

http://environment.newscientist.com/article.ns?id=mg19526114.900

Regards,
Robyn Williamson