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Resverotrol, a compound found in red grapes, has been
shown to be beneficial to health by lowering cholesterol
and preventing cell oxidation, an important process
in the prevention of cancer. Researchers have found
that grapes sprayed with fungicides commonly used on
conventional vineyards had 80% less resverotrol. Resverotrol
occurs in grapes as a defense compound produced in a
process known as systemic acquired resistance, or SAR.
SAR in plants produces many types of defense compounds
and is induced by low to medium levels of pathogen and
insect attack. It goes without saying that organically
grown crops would have SAR induction occurring on a
regular basis, since organic farmers do not, for the
most part, use eradication as an approach to pest management
and commonly have low levels of pests as part of their
overall equilibrium. There is evidence for this increased
SAR, such as the recent finding that soup made from
organic ingredients contain higher levels of salicylic
acid than the same soup made from conventionally grown
vegetables (Baxter 2001)*. Salicylic acid is an important
component of the SAR process, and in fact of the two
major SAR pathways in a plant, one is called the salicylic
acid pathway.
* Baxter, G. J. et. al. 2001. Salicylic acid in soups
prepared from organically and non-organically grown
vegetables. European Journal of Nutrition, 40:289-292.
Source: Magee, J.B. and B. J. Smith.
2002. Resveratrol content of muscadine berries is affected
by disease control spray program. HortScience, 37 (2):358-361
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