Organic foods contain more antioxidants

Organic foods produced in an environmentally friendly way is nothing new. But organic foods containing more antioxidants than conventional foods has been a controversial topic for years. An international team of scientists has now produced convincing evidence that organic foods are much richer in antioxidants than traditional foods. Organic foods also contain considerably fewer toxins.


A current study has verified that organic and conventionally grown cultivated plants are different in terms of their nutritional composition and that organic foods contain up to 69 percent more antioxidants when compared to foods from traditional agriculture.

This is verified by the results of an international study published in the British Journal of Nutrition on July 14th, 2014, by the University of Newcastle. This study was the most extensive comparison ever carried out on the nutritional content of organic versus conventional foods. A total of 343 separate studies on the ingredients and antioxidant content of organic versus conventional grown crops were evaluated. The higher antioxidant content is, among other things, so important because research has linked antioxidants to a lower risk for certain types of cancer.

Leifert C, Baranski M et al.
“Higher antioxidant and lower cadmium concentrations and lower incidence of pesticide residues in organically grown crops: a systematic literature review and meta-analyses


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