CABI International

Main Description

Public concern over impacts of chemicals in plant and animal production on health and the environment has led to increased demand for organic produce, which is usually promoted and often perceived as containing fewer contaminants, more nutrients, and being positive for the environment.
These benefits are difficult to quantify, and potential environmental impacts on such benefits have not been widely studied. This book addresses these key points, examining factors such as the role of certain nutrients in prevention and promotion of chronic disease, potential health benefits of bioactive compounds in plants, 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 food.

Readership

This book is an essential resource for researchers and students in human health and nutrition, environmental science, agriculture and organic farming.

Main Contents

1. Organic farming and food systems: definitions and key characteristics.
2. The health benefits of n-3 fatty acids and their concentrations in organic and conventional animal-derived foods.
3. Environmental impacts on n-3 content of foods from ruminant animals.
4. Health benefits and selenium content of organic vs conventional foods.
5. Environmental impacts concerning the selenium content of foods.
6. Contaminants in organic and conventional food: 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?
10. The beneficial effects of dietary flavonoids: 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.
14. Effects of the environment on the nutritional quality and safety of organically produced foods: Round-up and summary.

Have you read this book, or used it for one of your courses? We would love to hear your feedback. Email Louise Rock-West (l.rock-west@cabi.org) to submit a review.

Are you the Author or Editor of this book? Submit your bio to Kerstin Holz (k.holz@cabi.org) and we will put it up here.