A study by the Danish Institute of Agricultural Sciences has found higher concentrations of flavonoids in organically grown produce, the first scientific indication that such foods may indeed be healthier.
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One possible explanation offered by researchers was that organic farmers had to choose hardier varieties that could thrive without chemical pesticides.
Organic vegetables necessarily produced higher levels of substances used in natural defence systems against insect and fungus attack and these substances were passed on to humans after ingestion.
The survey involved subjects periodically eating organic and non-organic food for three-week periods, with measurements done via blood and urine testing.
Flavonoids are natural antioxidants. Studies indicate that flavonoids have a wide variety of health benefits and may help reduce the risk of cancer and circulatory disorders.
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