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Articles by Keyword - Antioxidants
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Higher nutrient levels are a much-touted benefit of organic fruits and vegetables, but a recent study casts doubt on that idea. Researchers from the National Food Institute at the University of Copenhagen in Denmark put the antioxidant content of organic potatoes, onions, and carrots to the test and found them no better than their conventionally grown counterparts. The research was published in the Journal of Agriculture and Food Chemistry.
Departments: Policing Polyphenols
A substantial research effort is being devoted to better understand the protection against various diseases that epidemiological studies have shown to be provided by certain fruits and vegetables. Researchers generally believe that this protection comes from the activity of antioxidant compounds, particularly polyphenols, found in abundance in many fruits and vegetables.