November 3, 2010
Some Organic Produce Not Richer In Healthful Antioxidants
With the demand for organically produced food increasing, scientists are reporting new evidence that organically grown onions, carrots, and potatoes generally do not have higher levels of healthful antioxidants and related substances than vegetables grown with traditional fertilizers and pesticides. Their study appears in ACS' bi-weekly Journal of Agricultural and Food Chemistry.
In the study, Pia Knuthsen and colleagues point out that there are many reasons to pay a premium for organic food products. The most important reasons for the popularity of organic food products include improved animal welfare, environmental protection, better taste, and possible health benefits. However, the health benefits of organic food consumption are still controversial and not considered scientifically well documented.
On the Net:
- American Chemical Society
- Article: Effects of Organic and Conventional Growth Systems on the Content of Flavonoids in Onions and Phenolic Acids in Carrots and Potatoes