Consumers are becoming concerned about food, health and safety issues and the social and ecological implications of their purchases. There is a growing distrust of conventional agro-industrial foods and consumers perceive organic products to be a more sustainable system delivering better-tasting, healthier and safer food.
A ten-year study by scientists at U.C. Davis in California found that the level of quercitin, the most common flavonoid in the human diet and the major flavonoid in tomatoes, increased 79 percent as a result of organic management. Also remarkable, the level of kaempferol, a natural antioxidant thought to prevent arteriosclerosis.
According to a report by The Organic Center in Boulder, Colorado, eating organic fruits and vegetables will increase the body’s antioxidant intake by about 30 percent, as compared to conventionally grown produce Continue reading “British Journal Study Confirms Organic Produce Significantly Higher in Antioxidants”