|No matter how you eat, 'em. You got to love your organic beets, 'cause the tumors in your belly will hate 'em ;-)|
No? Well, in that case, I would suggest that you go back and take (another?) look at "Conventional vs. Organic: It's Not About Getting More, But Getting Less For Your Money. Less Pesticides, Dioxins & Co" (read more), before you read today's SuppVersity article about the difference between naturally fermented beetroot juices from organic and conventional production in today's article.
The corresponding experiments were conducted by researchers at the Warsaw University of Life Sciences to determine the level of antioxidants and metabolomic fingerprinting in both raw beetroots and naturally fermented beetroot juices from organic (ORG) vs. conventional (CONV) production.
|Figure 1: Diagram of the beetroots and beetroot juices research in each year of experiment (Kazimierczak. 2014)|
"[...t]he obtained results showed that ORG fresh beetroots contained significantly more dry matter, vitamin C, and some individual phenolic compounds than CONV beetroots.The content of total phenolic acids was significantly higher in conventional beetroots. In view of almost identical flavonoid contents in both, conventional and organic beet roots it would thus be difficult to say, which of them would be "better".
|Figure 2: The effect of extracts from organically and conventionally grown beets on AGS gastric cancer cells in |
3-day in vitro culture model of human gastric cancer (Kazimierczak. 2014)