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Health & Fitness

Q & A: Organic Food and Antioxidants

The word “antioxidant” is one so often thrown around the media in the context of health fads and commercialism that it has virtually lost its meaning.  Rest assured, though, antioxidants are real, and they do, in fact, provide health benefits.

So what is the deal with antioxidants?  And what does that have to do with organic foods?  Our brief Q & A should give you some ideas.

What is an antioxidant?

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Antioxidants are substances capable of counteracting the damaging, but normal, effects of the physiological process of oxidation in animal tissue.  Antioxidants are nutrients (vitamins and minerals), as well as enzymes (proteins in the body that assist in chemical reactions).

What can antioxidants do?

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According to the Mayo Clinic, studies suggest a diet high in antioxidants can help lower the risk of cancer, cardiovascular disease, Parkinson’s disease and Alzheimer’s disease.

Where are antioxidants found?

Antioxidants are found in fresh fruits and vegetables.

What foods contain antioxidants?

Some foods highest in antioxidants include blueberries, blackberries, raspberries, strawberries, cranberries, pears, plums and cherries; artichokes, red cabbage, red leaf lettuce, asparagus and broccoli; sweet and russet potatoes (skin on); Walnuts, pistachios, pecans, hazelnuts and almonds.

What is the link between antioxidants and organic foods?

Studies show organic foods have more antioxidants compared to non-organic.  For example, a 2012 study in the Journal of the Science of Food and Agriculture discovered higher antioxidants, including vitamin C, in organic broccoli compared to conventional.  Reasons for this are linked to the differences between organic and conventional farming.

Want to get antioxidant-rich food delivered to your front door? 
Contact
Wintergreen Organics & Naturals to find out how.

Katherine Gotthardt, writer for Wintergreen Organics & Naturals


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