Release date: 2007-07-26
Eating organic vegetables is healthier
Once the vegetables and fruits are labeled with “organicâ€, the value will double. This is also true, organic vegetables are even synonymous with health foods. So, is there any relevant scientific basis for this statement? American scientists have found a new answer.
On the 18th of this month, the Journal of Agriculture and Food Chemistry sponsored by the American Chemical Society (ACS) published a new study: the flavonoid levels of vegetables grown in organic fields will multiply. After more than a decade of research, Arison Mitchell and colleagues compared the major flavonoid levels of tomatoes in the two experimental plots under the same planting conditions. As a result, the level of flavonoids in the tomato samples of the organic test field was significantly increased, while the level of flavonoids in the test samples under the traditional tillage conditions showed little significant change. Moreover, the data indicate that the level of flavonoids is directly proportional to the amount of organic matter accumulated in the soil, and inversely proportional to the level of use of the fertilizer.
It is known that flavonoids are natural organic compounds widely found in plants and are also effective ingredients in many Chinese herbal medicines. It has the functions of lowering blood pressure, lowering blood fat, preventing thrombosis, preventing and treating cardiovascular and cerebrovascular diseases, enhancing immunity, reducing blood vessel fragility, and improving blood circulation of cardiovascular and cerebrovascular diseases. The latest scientific research confirms that flavonoids are effective in preventing cancer, heart disease and other age-related diseases.
Scientists believe that flavonoids are newly discovered essential nutrients for the human body. Because of their small molecular weight, they are easily absorbed by the body and have a wide range of effects on human health. However, due to rapid metabolism, it does not accumulate in the body and needs to be replenished frequently. The body itself cannot synthesize flavonoids, which must be obtained from food. The food sources are grains, vegetables, fruits, juices, teas, etc. Therefore, organic tomatoes rich in flavonoids have more reason to become people's consumption choices.
In the United States, the number of tomatoes consumed per capita ranks second, second only to potatoes. Previously, the changes in nutrients in tomatoes in organic soil systems have not been reported.
What is organic vegetables?
Organic vegetables are known as “pure and pure†foods. From base to production, from processing to marketing, there are very strict requirements. The use of pesticides, fertilizers, hormones, genetically modified and other synthetic substances is absolutely prohibited in many processes of organic vegetables from production to processing. Strict production, quality control and management systems must be established in the production and processing of organic vegetables. Compared with other vegetables, organic vegetables emphasize environmental safety throughout the production, processing and consumption process, and highlight the continuous coordinated development of human, nature and society. ——China Medicine 123 Network
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