Organic crops contain more healthy compounds than their conventional counterparts, because they are not exposed to pesticides. Work by US-based University of California indicates that organic berries and corn contain up to 58 per cent more polyphenolics -- compounds that act as antioxidants and prevents human cells from mutating.
The researchers compared levels of polyphenolics in marionberries (a type of blackberry) and corn grown organically and conventionally.
The polyphenolics in the organic crops were seen at levels found in wild plants, suggesting that use of pesticides reduces the need for plants to make these chemicals, says Alyson Mitchell, the lead researcher.
Polyphenolics are chemicals produced by plants when they are attacked by insects. The bitter taste of these compounds drives away the pests. Studies show that eating a diet rich in polyphenolics can reduce the risk of cancer and heart diseases. But scientists do not know how and what types of polyphenolics cause these effects.