New research by Dr Maria Amodio and Dr Adel Kader from the University of California Davies discovered that organically grown kiwis had significantly higher levels of vitamin C and polyphenols. The researchers said:
“All the main mineral constituents were more concentrated in the organic kiwi fruit, which also had higher asorbic acid (vitamin C) and total polyphenol content, resulting in higher antioxidant activity. It is possible that conventional growing practices utilise levels of pesticides that can result in a disruption to phenolic metabolites in the plant that have a protective role in plant defence mechanisms.”
Peter Melchett, the policy director of the Soil Association, said: “This is a very rigorous study. There is clear evidence that a range of organic foods contain more beneficial nutrients and vitamins and less of things known to have a detrimental health effect such as saturated fats and nitrates.”
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