State of Science :: Antioxidants
Elevating Antioxidant Levels in Food Through Organic Farming and Food Processing
Author(s): Charles M. Benbrook Ph.D. Chief Scientist
This State of Science Review (SSR) projects the potential contributions of organic farming methods and food processing techniques on an important dimension of food quality - the polyphenol and antioxidant content of food.
Research comparing antioxidant levels in conventional and organic foods is reviewed, as well as studies analyzing the impacts of specific production practices that are typically used by organic farmers, but are less often found on conventionally managed farms.
In addition to the full SSR, we have posted the "Executive Summary" from the SSR, a "Two-page Consumer Summary," and a comprehensive bibliography.