Article
Polyphenol content and antioxidant capacity in organic and conventional plant foods
2010-09-01
Abstract excerpt
Fruit and vegetable intake is associated with lower risk of chronic diseases as a result of consumption of antioxidant substances. Organic foods are thought to have higher antioxidant capacity, because this form of agricultural management could induce synthesis of secondary compounds such as polyphenols. The objective of this work is to evaluate polyphenol content and antioxidant capacity in organically (OG) and c...
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Identifiers and source
- Literature Corpus work
- b001918b-863b-5e3f-b429-ac463cd47006
- DOI
- 10.1016/j.jfca.2010.01.003