Health Benefits of Organic Food: Effects of the Environment
CABI, Jan 1, 2008 - Agriculture - 319 pages
Examines factors such as the role of certain nutrients in prevention and promotion of chronic disease, and health benefits of bioactive compounds in plants. This title covers the prevalence of food-borne pesticides and pathogens and how local and global environmental factors may affect differences between organic and conventionally produced food.
What people are saying - Write a review
We haven't found any reviews in the usual places.
2 The Health Benefits of n3 Fatty Acids and Their Concentrations in Organic and Conventional Animalderived Foods
3 Environmental Impacts on the n3 Content of Foods from Ruminant Animals
4 Health Benefits and Selenium Content of Organic Versus Conventional Foods
5 Environmental Impacts Concerning the Selenium Content of Foods
the Missing Link Between Contaminant Levels and Health Effects
7 Mycotoxins in Organic and Conventional Foods and Effects of the Environment
8 Human Pathogens in Organic and Conventional Foods and Effects of the Environment
9 What Does Consumer Science Tell Us About Organic Foods?
Sources Bioavailability and Biological Functions
11 Environmental Regulation of Flavonoid Biosynthesis
12 Nitrates in the Human Diet
13 Impacts of Environment and Management on Nitrate in Vegetables and Water
Roundup and Summary
Other editions - View all
accumulation activity Agriculture animals anthocyanin antioxidant Arabidopsis associated Biology Campylobacter catechin cell cereals chalcone chemical chickens coli consumption contamination conventional and organic conventional farms conventional foods cows crops dairy diet disease effects Environment Environmental enzyme EPA and DHA epicatechin Escherichia coli European exposure farming systems fatty acid composition fatty acids feed fertilizer flavanols flavonoid food products forage function grass higher hormesis impact increased inhibit Journal of Clinical leaching lettuce levels lipid lower maize manure meat metabolism metabolites mg/kg Microbiology milk mycotoxins n-3 fatty acids nitrate concentrations nitrogen nutrient organic and conventional organic farming organic farming systems organic food organic products organic versus conventional pasture pathogens pathway patulin pesticides Plant Physiology plasma polyphenols potential protein quercetin reduced reductase regulation Research residues result risk Salmonella samples Science Scollan selenium selenium intake selenoproteins silage soil species studies synthase synthesis tion tissues toxicity transcription factors uptake vegetables