Increased Levels of Antioxidants in Organic Foods

Free radicals, also known as reactive oxygen species (ROS), are a normal part of cell respiration and other biological processes. Antioxidants help to neutralize free radicals. We obtain antioxidants through our normal body processes and through our diets. These antioxidants help to limit the damage that free radicals have on our cell walls and DNA.

Organic production increases antioxidant levels by, on average, about 30%, as shown in the Center's State of Science Review on antioxidants.

Organic fruit juices have shown a significant increase in the amount of antioxidants they contain. Organic apple juice, lemonade, lime juice, grapefruit juice and orange juice have shown an increase of up to ten times the amount of antioxidants than their non-organic counterparts.



So when you go shopping for your next morning juice, reach for organic!

Source: J.A. Yanez et al., "Pharmacokinetics of Selceted Chiral Flavonoids: Hesperetin, Naringenin, and Eriodictyol in Rats and their Content in Fruit Juices," Biopharmaceutics & Drug Disposition, Vol. 29, pp. 63-82, September 2007


...and Breast Cancer
"A study of 1,210 women with newly diagnosed breast cancer found that individuals with the highest intake of flavones and isoflavones (antioxidants) prior to diagnosis had a 37 and 48 percent lower risk of all-cause mortality."

Source: B.N. Fink et al., "Dietary Flavonoid Intake and Breast Cancer Survival among Women on Long Island," Cancer Epidemiology, Biomarkers, and Prevention, Vol. 16, Number 11, November 2007