Produce & Egg (photo by Mary Thorman, courtesy of morguefile.com)

Researchers from Great Britain's Newcastle University have found up to 40% more antioxidants in organic fruit and vegetables than in non-organic. The team of scientists raised fruit and vegetables, and reared cattle on adjacent organic and non-organic sites across Europe in a four-year study funded by a £12m European Union grant.

Professor Carlo Leifert, the Project Coordinator, said:

We have shown there are more of certain nutritionally desirable compounds and less of the baddies in organic foods, or improved amounts of the fatty acids you want and less of those you don't want...Our research is trying to find out where the difference between organic and conventional food comes from.

In the past, some researchers have speculated that pesticides might inhibit the production of nutrients in fruits and vegetables.

To read a report by BBC News on the topic go to: Study hails organic food benefits

To view previous posts on this topic go to:

1. Organic Food Offers Flavor, Nutrition, Safety & Sustainability
2. Organic Dairy & Meat Improves Mothers' Breast Milk
3. For a Healthy Heart: Organic Tomatoes
4. Old World Scientists Agree: Organic Is Healthier
5. Organic Is Better