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Levels of two kinds of flavonoids were found to be 79 to 97 per cent higher in organic tomatoes. These flavonoids (quercetin and kaempferol) are known antioxidants and have been linked to reduced rates of cardiovascular disease, some forms of cancer, and dementia, reports New Scientist. The 10-year study from the University of California, Davis, suggests chemical fertilizers diminish flavonoid production because flavonoids are triggered as a defense against nutrient deficiency. . . Next question: do flavonoids make tomatoes juicier, tastier, and more flavorful, too? Because organics win out on that score as well. JULIA WHITTY
