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
proved 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 the prevention
of cardiovascular and degenerative diseases, and some forms of cancer. The team
behind the study has analysed 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.”
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