Researchers from Conicet and INTA, who discovered the mechanism that regulates the production of vitamins in tomatoes, confirmed that field-grown tomatoes have more vitamin E than those grown in greenhouses.
A study recently published in the journal Nature Communications showed that field tomatoes have more vitamin E than the tomatoes grown in greenhouses. According to Conicet, the difference would be the result of the epigenetic mechanisms related to the environmental conditions.
Vitamin E, also known as tocopherol, is a powerful antioxidant that protects cells against the damage caused by free radicals and reduces the oxidation of bad cholesterol, which helps block arteries. Vitamin E also strengthens the immune system against viruses and bacteria and reduces the incidence of diseases like cancer, diabetes and cardiovascular diseases, factors that make it an essential vitamin for healthy living.
For years, a team led by Fernando Carrari, an independent researcher at INTA's Centre for Research in Veterinary and Agricultural Sciences, has been working to decipher the tomato's genome; information that would help improve the tomato's qualities, such as its colour, taste or nutrition.
The best way to get 30 milligrams of vitamin E a day, the daily dose recommended by the World Health Organization, is through the consumption of foods such as fruits, green leafy vegetables, whole grains and seeds. Because of its high nutritional value, researchers are trying to increase its amount on mass consumption foods such as the tomatoes.
Source: INTA