Elevating Antioxidant Levels in Food Through Organic Farming and Food Processing

The *Organic Center's second State of Science Review concludes that organic farming methods have the potential to elevate average antioxidant levels, especially in fresh produce. On average, antioxidant levels were about 30 percent higher in organic food compared to conventional food grown under the same conditions.

In addition, considerable potential exists to increase the retention of antioxidants in processed foods through low-temperature, low-pressure food preparation methods. Research recommendations are made in six priority areas and policy recommendations address the need for USDA to invest more heavily in this promising area.

Click here for the full 81 page State of Science Review (SSR).

*The Organic Center is a US organization dedicated to raising awareness of health issues related to organic farming and food processing.