Health benefits of organic food : effects of the environment / edited by D. Ian Givens, Samantha Baxter, Anne Marie Minihane and Elizabeth Shaw, University of Reading, UK.
Material type:
TextPublisher: Wallingford, Oxfordshire, UK : CABI, 2008Copyright date: ©2008Description: 1 online resource (xii, 319 pages) : illustrations, maps, chartsContent type: - text
- computer
- online resource
- Natural foods -- Health aspects
- Natural foods -- Environmental aspects
- Consumer Economics
- Pesticide and Drug Residues and Ecotoxicology, (New March 2000)
- Food Contamination, Residues and Toxicology
- Food Composition and Quality
- Human Nutrition (General)
- Human Health and the Environment
- Man
- Consumer attitudes
- Environmental factors
- Flavonoids
- Foodborne diseases
- Health promotion
- Health protection
- Human diseases
- Nutritive value
- Organic farming
- Organic foods
- Pesticides
- Polyenoic fatty acids
- EE720
- HH430
- QQ200
- QQ500
- VV100
- VV500
- 641.3/02 23
- TX369 .H39 2008eb
This book is the result of a Workshop. The objective of this Workshop was to address three key issues: the quantifiable effects of organic in comparison with conventionally produced food on human health; the environment impact on these possible health benefits; and how the public perceives these benefits. To address these issues, the Workshop examined such factors as the role of certain nutrients (e.g. nitrate and long-chain n-3 polyunsaturated fatty acids acids) in the prevention and promotion of chronic disease, the potential health benefits of bioactive compounds in plants (e.g. flavonoids), the prevalence of food-borne pesticides and pathogens and how both local and global environmental factors may affect any differences between organic and conventionally produced foods.
Includes bibliographical references and index.
Organic farming and food systems : definitions and key characteristics / E. Stockdale and C. Watson -- The health benefits of n-3 fatty acids and their concentrations in organic and conventional animal-derived foods / A.M. Minihane, D.I. Givens and R.A. Gibbs -- Environmental impacts on the n-3 content of foods from ruminant animals / N.D. Scollan, E.J. Kim, M.R.F. Lee, F. Whittington and R.I. Richardson -- Health benefits and selenium content of organic versus conventional foods / J.R. Arthur -- Environmental impacts concerning the selenium content of foods / P.W. Abrahams -- Contaminants in organic and conventional food : the missing link between contaminant levels and health effects / C. Svendsen, A.M.J. Ragas, and J.-L.C.M. Dorne -- Mycotoxins in organic and conventional foods and effects of the environment / M. Olsen -- Human pathogens in organic and conventional foods and effects of the environment / A.H.C. van Bruggen, E. Franz and A.M. Semenov -- What does consumer science tell us about organic foods? / C. Ritson and M. Brennan -- The beneficial effects of dietary flavonoids : sources, bioavailability and biological functions / J.P.E. Spencer, D.Vauzour, K. Vafeiadou and A. Rodriguez-Mateos -- Environmental regulation of flavonoid biosynthesis / G.I. Jenkins -- Nitrates in the human diet / N. Benjamin -- Impacts of environment and management on nitrate in vegetables and water / E. Stockdale -- Effects of the environment on the nutritional quality and safety of organically produced foods : round-up and summary / D.P.Richardson.
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