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Organic crops higher in flavonoids, better for the heart
A 10-year comparison of organic and conventional finds higher levels of beneficial flavonoids in organic tomatoes.
Researchers at the University of California-Davis (California) found that the mean levels of the two beneficial compounds measured for the decade were more than 80 percent higher in organic tomatoes. Further, while the flavonoid levels were fairly stable in tomatoes from the conventional fields, the levels increased more markedly over time in the organic samples as soil organic matter quality improved.
Some research suggests that flavonoids protect against cardiovascular disease and, to a lesser extent, against cancer and other age-related diseases such as dementia.
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