Living Maxwell
Better Choices
Study: Organic Ketchup Has Higher Levels of Antioxidants than Conventional Ketchup
Last year, I wrote about a groundbreaking study from Washington State University that said that organic strawberries have higher antioxidant activity and concentrations of ascorbic acid than conventional strawberries.
This research was the subject of much conversation in the organic industry because now we could point to objective, independent research that validated the superiority of organic.
Well, for those who still don’t believe that organic is a better option, maybe a recently released report from Spain will make them think differently.
In a study performed at the University of Barcelona Science and Technology Centres and reported in the Journal of Agricultural and Food Chemistry, ketchup made from organic tomatoes proved to have higher levels of polyphenols than ketchup made from conventional tomatoes. (Polyphenols are biomolecules with antioxidant properties and protective effects in the human body.)