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Newcastle University


Study finds further “clear differences” between organic and non-organic

A new study has shown that both organic milk and meat contain around 50% more beneficial omega-3 fatty acids than conventionally produced products. Analysing data from around the world, the team led by Newcastle University, reviewed 196 papers on milk and 67 papers on meat and found clear differences between organic and conventional milk and […]

February 16, 2016 Continue Reading

High wholegrain intake linked to reduced mortality rate

In a study published in the British Journal of Nutrition, Scandinavian researchers have found a link between wholegrain intake and lower mortality rate regardless of cause. Researchers analysed the data from a HELGA cohort study from 1992 to 1998 which involved 120,010 participants aged 30-64 from Norway, Denmark and Sweden. The study found that lower […]

August 24, 2015 Continue Reading
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Organic’s higher antioxidant levels equivalent to two extra five-a-day portions

In the largest study of its kind, an international team of experts led by Newcastle University, UK, has shown that organic food is up to 69% higher in a number of key antioxidants than conventionally-grown crops. Analysing 343 studies into the compositional differences between organic and conventional crops, the team found that a switch to […]

July 13, 2014 Continue Reading
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