Organic fruit and vegetables may be better for the heart and general health than eating conventionally grown crops, new research has found. A ten-year study comparing organic tomatoes with standard produce found that they had almost double the quantity of antioxidants called flavonoids which help to prevent high blood pressure and thus reduce the likelihood of heart disease and strokes. Alyson Mitchell, a food chemist, who led the research at the University of California, believes that flavonoids can also help to stave off some forms of cancer and dementia. Her findings are due to be published in full in the Journal of Agricultural and Food Chemistry. The team believes that the different levels of flavonoids in tomatoes are due to the absence of fertilisers in organic farming. Plants produce flavonoids as a defence mechanism; they are triggered by nutrient deficiency. Feeding a plant with too many nutrients, such as inorganic nitrogen commonly found in conventional fertiliser, curbs the development of flavonoids. The lower levels of flavonoids in conventional tomatoes were caused by over-fertilisation", the research team concluded.

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