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“The levels of flavonoids increased over time in samples from organic treatments, whereas the levels of flavonoids did not vary significantly in conventional treatments,” said the researchers in a recent issue of the Journal of Agricultural and Food Chemistry.

Alyson Mitchell, from the University of California, and her co-authors say this is because of ‘over-fertilisation’ by conventional farmers. Flavonoids are produced by plants when they lack nutrients so for those crops given a large supply of nutrients in the form of fertiliser, there is little need for the natural production.

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