Organic vegetables are much richer with natural antioxidants
Last reviewed: 23.04.2024
All iLive content is medically reviewed or fact checked to ensure as much factual accuracy as possible.
We have strict sourcing guidelines and only link to reputable media sites, academic research institutions and, whenever possible, medically peer reviewed studies. Note that the numbers in parentheses ([1], [2], etc.) are clickable links to these studies.
If you feel that any of our content is inaccurate, out-of-date, or otherwise questionable, please select it and press Ctrl + Enter.
Organic vegetables are much richer with natural antioxidants compared to vegetables grown in the usual way.
It is believed that organic vegetables do not contain pesticide residues, heavy metals, nitrates - this is their undisputed plus. Now one more advantage is proved: these products are much richer with natural antioxidants compared to vegetables grown in the usual way.
This study was conducted by scientists from the University of Barcelona. Initially, it was found that juice, as well as ketchup from organic tomatoes, contains significantly more polyphenols than juice and ketchup from vegetables of ordinary yield. Polyphenols are substances of antioxidants, natural protection of plants from adverse external influences. In recent decades, many studies have proven the benefits of antioxidants and their ability to neutralize free radicals that accelerate the aging process of man. Many popular biologically active additives have been developed on the basis of polyphenols. However, researchers argue that useful substances from natural products are more beneficial to humans than capsules and tablets, because it is impossible to seal a great variety of complementary living natural components into the preparation.
According to scientists, organic plants produce more useful protective substances, because they are deprived of additional protection of chemical pesticides. Naturally, this assumption applies not only to tomatoes.
[