Organic Tomatoes Richer In Antioxidants

Test ticker

Monika Bauerlein,
CEO

Dear Reader,

The next few months are make-or-break for Mother Jones’ fundraising, and we need more online readers to pitch in than have been of late. In "It's Not a Crisis. This Is the New Normal," we take a level-headed look at the brutal economics of journalism, why investigative reporting like you get from us matters, and why we're optimistic we can grow our base of support in a big way—starting with hitting a huge $300,000 goal in just three weeks. Please learn more and donate if you can right now.

The next few months are make-or-break for Mother Jones’ fundraising. We need to raise $300,000 quickly, and we need more online readers to pitch in than have been. Please learn more in "It's Not a Crisis. This Is the New Normal," where we go into the brutal economics of journalism, and what makes Mother Jones unique and worth supporting if you can right now.

Fight disinformation: Sign up for the free Mother Jones Daily newsletter and follow the news that matters.

Levels of two kinds of flavonoids were found to be 79 to 97 per cent higher in organic tomatoes. These flavonoids (quercetin and kaempferol) are known antioxidants and have been linked to reduced rates of cardiovascular disease, some forms of cancer, and dementia, reports New Scientist. The 10-year study from the University of California, Davis, suggests chemical fertilizers diminish flavonoid production because flavonoids are triggered as a defense against nutrient deficiency. . . Next question: do flavonoids make tomatoes juicier, tastier, and more flavorful, too? Because organics win out on that score as well. JULIA WHITTY