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ORGANIC food, is basically any type of food derived from living organisms (animal or plant). However, this time used the term organic is limited to plant products that are not or only little use of pesticides and artificial fertilizers.
Conventional agriculture, which depends on the use of chemical fertilizers, chemical pesticides in crop irrigation can inhibit the ‘production of flavonoids naturally occurring compounds that can fight cancer, while organic farming, which does not use synthetic pesticides or chemical fertilizers, can actually increase the production of flavonoids.
Flavonoids in trust to protect crops from insects, bacterial and fungal infection and photo-oxidation. The chemical plant is also considered useful in preventing cancer and heart disease and fight the neurological dysfunction.
Flavonoids work by protecting cells against damage caused by active oxygen radicals (free radicals). Free radicals can cause cancer and is also associated with heart disease and the aging process is associated with nerve cell damage.
In a study comparing corn and berry farming conventionally with found that organic berries and corn that are planted in organic produce Flavanoid compound that is much higher compared to conventional agriculture.
Although previous studies did not evaluate the flavonoids, the results indicate that conventionally produced foods contain nitrates and pesticides synthetic compound that is higher and less dense than the organic herbs.
There is ample evidence to show that flavonoids, which is more in organic than conventional foods, is effective in fighting cancer, heart disease and age-related neurological dysfunction. In addition, increasing evidence suggests that organic farming gives high yields and more beneficial to the environment than conventional farming.