http://www.newscientist.com/article/mg18124335.100-an-aspirin-a-day.html

Morgan, Gareth. New Scientist, issue 2433, 7 February 2004.
Relevant extract:

Throughout history most people have grown their own fruit and veg or bought them from local market gardens. Because diseases, pests and physical damage would have been common, the salicylate content of the foods would probably have been higher. Now, however, we expect fruit and vegetables in pristine condition. Shoppers often reject produce with bumps or bruises, and modern use of pesticides means plants make little salicylate for self-defence. Another study from the same team in Scotland found that organic vegetable soups contained almost six times as much salicylate as non-organic versions (European Journal of Nutrition, vol 40, p 289).

So thanks to changes in food production and eating habits, we may now be salicylate-deficient. Everyone is constantly exposed to factors that either raise or lower their risk of disease. Salicylate could help to limit the damaging effects of factors that increase disease risk by exerting its anti-inflammatory, antioxidant and apoptotic effects (Pharmacology & Toxicology, vol 93, p 153).

There may be more to bruised fruit than low cost. Some friends up in Albany mentioned reading an article that extolled the health benefits of bruised fruit (due, according to this other article to the mycotoxin patulin), now banished from supermarket shelves in favor of pretty and perfect.

I totally agree about buying cheaper veggies like cabbage. If the bulk of my fruit and veggies for the week aren’t very expensive, I don’t feel bad splurging on a thing or two. And it helps that cabbage is one of my favorites!