Confirmation from USA: more anti-oxidizers in organic products.
Levels are on an average 30% higher than in traditionally-produced foods. The research paper is available.
26th January 2005 the second State of Science Review of the US Organic Centre concludes that organic farming methods can raise the level of anti-oxidizers, especially in fresh products.
Charles Benbrook (photo left) has compiled and analysed pre-existing scientific information for his report The raising of level of anti-oxidizers through organic farming and the transformation of foods.
This report shows that the average level of anti-oxidizers in organic food is 30% higher than food grown in the same conditions, but produced by conventional methods. The complete report and an abstract can be downloaded from the Organic Centres site.
The results of the report are particularly important to those who would like to take in higher levels of anti-oxidizers in fresh fruit, without extra calories.
The USDA strongly advises an ample daily consumption of fruit and greens, preferring those rich in anti-oxidizers. The tables in the report include a list of common foods in order of their anti-oxidizer capacity per calorie and per basic portion: consumers who are looking for foods rich in anti-oxidizers, can reach the required level with less than 10% of their daily calorie intake.