The team, led by Professor Carlo Leifert at Newcastle University, concludes that there are statistically signi cant, meaningful differences, with a range of antioxidants being substantially higher  between 19% and 69%  in organic food.

The team, led by Professor Carlo Leifert, concludes that there are statistically signi cant differences, with a range of antioxidants being substantially higher  between 19% and 69%  in organic food.
