The study, based on biochemical and metabolomic analysis of different trademarks of ketchup on the market that has been published in the Journal of Agricultural and Food Chemistry '.
Its authors are Rosa M. Lamuela, Anna Vallverdú-Queralt and Alexander Medina-Remon's CIBERobn attached to the Department of Nutrition and Food Science and Nutrition Research Institute and Food Safety (INSA · UB), Mercedes Amat, Department of Pharmacology and Therapeutic Chemistry, and Jauregui and Isidre Olga Casals-Ribes, of Science and Technology Centers of the UB (CCiTUB).
Explains Vallverdú-Queralt, first author of this work, these scientists have used metabolomics to analyze these sauces and have seen for the first time, "the differences between commercial ketchups biomarkers in tomatoes from organic and traditional crops."
"What we see, in conclusion, is that polyphenols are the main traditional markers differential between these products from organic agriculture and the traditional" he says.
Moreover, according to these results, "in the ketchup made from organically grown tomatoes more polyphenols, flavonols, flavanones and phenolic acids, antioxidants and biomolecules with a protective effect on the human organism."
In parallel, the original ketchup traditional crops, the level of compounds derived from nitrogen - an essential element for the synthesis of proteins and other biomolecules - is greater.
Lamuela Noted Professor, Head of Research Group at the UB Natural Antioxidants and coordinator of scientific study, "in this type of ketchup have been detected much nitrogen-rich molecules, in particular, dipeptides glutamilfenilalanina and n-maloniltriptófano ".
Polyphenols are substances we consume through certain foods, including fruits, vegetables and wine. The human body synthesizes and became a major part of the blood, increasing the body's antioxidant capacity.
The cells are benefited by these substances, which absorb the impact of free radicals will have on the body. Polyphenols, which act rapidly and directly act directly on the layers that cover the body's cells and prevent the vitamin E found in them being damaged.
Experts say farming techniques applied in organic farming - in which the plant receives no artificial nutrients - may activate defense mechanisms of plants and increase the levels of polyphenols in fruits.
According Vallverdú-Queralt, "the fact that in traditional crops, the plants are paid soluble nitrogen could explain where it is detected much nitrogen-rich biomolecules, basic for the synthesis of amino acids and proteins."
