Organic Vegetables Don't Have Higher Levels of Healthful Antioxidants
November 5, 2010| |
A research published in the Journal of Agricultural and Food Chemistry on Effects of Organic and Conventional Growth Systems on the Content of Flavonoids in Onions and Phenolic Acids in Carrots and Potatoes revealed the truth on the nutritive components of organic vegetables. Using the antioxidant "polyphenols", collaborating scientists in Denmark led by Pia Knuthsen and colleagues found that there are no difference in polyphenol content of organic vs traditional methods of growth.
"On the basis of the present study carried out under well controlled conditions, it cannot be concluded that organically grown onions, carrots, and potatoes generally have higher contents of health-promoting secondary metabolites in comparison with the conventionally cultivated ones," the report said. Consumers' choice to consume organic food based on health benefits is thus no longer acceptable as has been scientifically documented in the paper.
See the press release at http://portal.acs.org/portal/acs/corg/content?_nfpb=true&_pageLabel=PP_
ARTICLEMAIN&node_id=223&content_id=CNBP_026011&use_sec=true&sec_url_var=region1&__
uuid=d3b14fb4-02d0-4b6a-8490-4f15d168cebb. The full paper can be downloaded at http://pubs.acs.org/stoken/presspac/presspac/full/10.1021/jf101091c
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