Organic conditions boost flavonoids and antioxidant activity in onions

Five years ago, a highly publicized meta-analysis of more than 200 studies concluded that organic food was no more nutritious than conventionally grown food. Since then, however, additional work has suggested the organic foods contain more health-benefiting phytochemicals. Now, researchers have found that flavonoid levels and antioxidant activity in organic onions are higher than in conventional onions. Their investigation, in ACS' Journal of Agricultural and Food Chemistry, is the longest-running study to address the issue.

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