Tomatoes are rich in antioxidants thanks to seawater

Italian agronomists at the University of Pisa planted tomatoes rich in vitamin C, vitamin E, beta-carotene (pre-vitamin A), polyphenols . which are very high levels of antioxidants by growing in . water sea! These tomatoes are grown on glass wool soaked in a solution containing 10% of seawater.

This technique helps to conserve fresh water in arid regions around the ocean regions (the Arabian Peninsula, the Atlantic coast of the Andes), while providing a high source of nutrition for fruits.

The research team led by Professor Riccardo Izzo has conducted tests on many normal temples (Solanum lycopersicum) to determine if the combined effects of diluted seawater and the ripening process can improve. The nutritional features of fruit species are rich in these antioxidant compounds. Compared to standard non-terrestrial plants, the ripening process does not slow down with similar yields. In contrast, antioxidant levels have skyrocketed with seawater.

(Artwork: Gabay.ru) Researchers claim that tomato plants have produced many antioxidants to counteract the toxicity of salt. Chlorure sodium in high concentration salt disrupts the metabolism and destruction of plant cells, releasing toxic oxidizing compounds. To counteract this oxidative stress, tomatoes produce vitamins and polyphenols that increase concentration gradually over the ripening process.

Once on the plate, these ' sea ' tomatoes are very healthy. According to the French study of Suvimax, the consumption of antioxidants with a balanced diet reduces over 30% of cancer risk and mortality in men.

The study was published in the American Chemical Society.

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