Health Benefits of Organic Food: Effects of the Environment

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CABI, Jan 1, 2008 - Agriculture - 319 pages
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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.
 

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Contents

Definitions and Key Characteristics
1
2 The Health Benefits of n3 Fatty Acids and Their Concentrations in Organic and Conventional Animalderived Foods
19
3 Environmental Impacts on the n3 Content of Foods from Ruminant Animals
50
4 Health Benefits and Selenium Content of Organic Versus Conventional Foods
70
5 Environmental Impacts Concerning the Selenium Content of Foods
88
the Missing Link Between Contaminant Levels and Health Effects
119
7 Mycotoxins in Organic and Conventional Foods and Effects of the Environment
145
8 Human Pathogens in Organic and Conventional Foods and Effects of the Environment
160
9 What Does Consumer Science Tell Us About Organic Foods?
190
Sources Bioavailability and Biological Functions
207
11 Environmental Regulation of Flavonoid Biosynthesis
240
12 Nitrates in the Human Diet
263
13 Impacts of Environment and Management on Nitrate in Vegetables and Water
276
Roundup and Summary
307
Index
315
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