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What is Polyphenols in Organic vs. Conventional Foods about?

This study evaluates the polyphenol content and antioxidant capacity in organic versus conventional fruits and vegetables. Results indicate that organic fruits generally have higher hydrolysable polyphenol contents, while the differences in polyphenol content and antioxidant capacity among vegetables are less pronounced. Overall, organic agriculture leads to food products with similar or slightly higher polyphenol content and antioxidant capacity compared to conventional methods.

Author

jl0707112

Language

EN