Scientists have found beneficial properties in organic products

© Flickr / liz west Ingredients for cooking borschtScientists have found beneficial properties in organic products© Flickr / liz west

. Biologists from Ireland found that «organic» onions, grown without pesticides and artificial fertilizers, it contains more antioxidants and plant hormones than its conventional stores «cousin,» says the article, published in the Journal of Agricultural and Food Chemistry.

The so-called «organic foods» – meat, fruit and vegetables grown in natural conditions without the use of insecticides, antibiotics, herbicides and synthetic fertilizers – is today often get on the shelves of Russian and foreign stores. Their manufacturers claim that such products are better for human health and contain far fewer toxins than «store-bought» meat and vegetables.

How to tell Kim Riley (Kim Reilly) from University College Cork (Ireland) and his colleagues, such statements often enough to attract the attention of scientists who doubt such claims. Five years ago, biologists from Stanford University compared the data and conclusions of more than two hundred publications for the benefit or harm of «organic» food, and came to the conclusion that the differences between store-bought and farmers ‘ products does not exist.

Riley and his team decided to find out whether this is so, growing two varieties popular in Ireland, Luke – «the Red Baron» and «Chickin» – in the «conventional» and «organic» conditions for six years. Every year scientists have planted onions, looked after and harvested by comparing the chemical and molecular composition of the bulbs.

For example, they were interested in, as many antioxidants, flavonoids and other beneficial plant hormones contain the bulbs, how long they persist and how actively they work on toxins and human cells. In addition, biologists watched and how did the yield of both varieties of onion and their response to fertilizer and rotation of soil as well as how changing the concentration of nutrients from year to year.

As shown by these observations, organic onions of both varieties contained about 20% more antioxidants and flavonoids for all six years of the experiment, despite significant changes in productivity associated with the attacks of drought and heat. In addition, the antioxidants organic onions are much more in touch with oxygen and aggressive molecules in the cells than their counterparts from «shop» bow.

After receiving these findings, Riley and his colleagues emphasize that they refer only to Luke and not say that other «organic» products win in usefulness compared to their counterparts grown using pesticides and fertilizers. For the proof it is necessary to hold as long experiments that exclude the influence of random factors on the results.