date:Jul 16, 2014
The research, led by Newcastle University and published last week in the British Journal of Nutrition, found concentrations of antioxidants such as polyphenolics that were 18- to 69-percent higher in organic food.
Many of these compounds have previously been linked to a reduced risk of chronic diseases, including CVD and neurodegenerative diseases and certain cancers, in dietary intervention and epidemiological studies, the study reads.
The researchers suggest that switching to eating organic