Description
| Abstract: | 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. |
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| Physical Description: | 1 online resource (xii, 319 pages) : illustrations, maps, charts |
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| Bibliography: | Includes bibliographical references and index. |
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| DOI: | 10.1079/9781845934590.0000 |
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| Access: | Access limited to subscribing institution. |
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