The research, published in the British Journal of Nutrition, has found that organic crops contain more antioxidants and fewer pesticides than their non-organic counterparts."If you buy, consistently, organic fruits and vegetables...you get one to even two extra servings of antioxidants from those organic foods compared to if you bought conventional brands," said Charles Benbrook, a Washington State University researcher and the lone American co-author of the paper.
Quoting from the study: "Most importantly, the concentrations of a range of antioxidants such as polyphenolics were found to be substantially higher in organic crops/crop-based foods. Many of these compounds have previously been linked to a reduced risk of chronic diseases, including [cardiovascular disease] and neurodegenerative diseases and certain cancers, in dietary intervention and epidemiological studies."
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