A new study in the UK has found: supermarkets always choose the best-looking fruits for their shelves, but fruits with surface scratches and bruises actually contain more plant chemicals beneficial to human health—because the scratches trigger the fruit's internal defense mechanisms, causing it to produce more antioxidants.
However, while fruits with some blemishes are good, they may also spoil more easily, so be careful when purchasing to ensure there are no signs of spoilage, and eat them as soon as possible after buying.
Additionally, research shows that traditional varieties of vegetables and fruits are healthier than their modern counterparts in the market. For example, "plain-looking" apples contain up to 10 times more disease-fighting chemicals than the shiny, fresh modern apples. Scientists from Unilever, the Royal Botanic Gardens, and Cranfield University, after spending three years studying traditional varieties of apples, bananas, onions, mangoes, and tea, found that traditional brown apples contain more phloridzin than glossy, round modern apples, a chemical that can reduce the risk of type 2 diabetes. Researchers suggest that the fruit and vegetable industry should breed varieties based on their nutritional content rather than their appearance.