Influence of organic versus conventional agricultural practice on the antioxidant microconstituent content of tomatoes and derived purees; consequences on antioxidant plasma status in humans.

Auteur(s) :
Bouteloup-demange C., Tyssandier V., Amiot-carlin MJ., Caris-veyrat C., Guilland JC., Borel P., Grasselly D., Buret M., Mikolajczak M.
Date :
Oct, 2004
Source(s) :
Journal of agricultural and food chemistry. #52:21 p6503-9
Adresse :
UMR A408 INRA-Universite d'Avignon et des Pays du Vaucluse, Securite et Qualite des Produits d'Origine Vegetale, INRA Domaine Saint Paul, Site Agroparc, 84914 Avignon Cedex 9, France.

Sommaire de l'article

The present study aims first to compare the antioxidant microconstituent contents between organically and conventionally grown tomatoes and, second, to evaluate whether the consumption of purees made of these tomatoes can differently affect the plasma levels of antioxidant microconstituents in humans. When results were expressed as fresh matter, organic tomatoes had higher vitamin C, carotenoids, and polyphenol contents (except for chlorogenic acid) than conventional tomatoes. When results were expressed as dry matter, no significant difference was found for lycopene and naringenin. In tomato purees, no difference in carotenoid content was found between the two modes of culture, whereas the concentrations of vitamin C and polyphenols remained higher in purees made out of organic tomatoes. For the nutritional intervention, no significant difference (after 3 weeks of consumption of 96 g/day of tomato puree) was found between the two purees with regard to their ability to affect the plasma levels of the two major antioxidants, vitamin C and lycopene. Copyright 2004 American Chemical Society

Source : Pubmed