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Chapter (i) Preface (iii) Acknowledgements 1. Organic farming and food systems ¿ definitions and key characteristics. E. Stockdale and C. Watson. 2. 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. 3. Environmental impacts on n-3 content of foods from ruminant animals. N.D. Scollan, E.J. Kim, M.R.F. Lee, F. Whittington and R.I. Richardson. 4. Health benefits and selenium content of organic vs conventional foods. J.R. Arthur. 5. Environmental impacts concerning the selenium content of foods. P.W. Abrahams. 6. 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. 7. Mycotoxins in organic and conventional foods and effects of the environment. M. Olsen. 8. Human pathogens in organic and conventional foods and effects of the environment. A.H.C. van Bruggen, E. Franz and A.M. Semenov. 9. What does consumer science tell us about organic foods? C. Ritson and M. Brennan. 10. The beneficial effects of dietary flavonoids: sources, bioavailability and biological functions. J.P.E. Spencer, D.Vauzour, K. Vafeiadou and A. Rodriguez-Mateos 11. Environmental regulation of flavonoid biosynthesis. G.I. Jenkins. 12. Nitrates in the human diet. N. Benjamin. 13. Impacts of environment and management on nitrate in vegetables and water. E. Stockdale. 14. Effects of the environment on the nutritional quality and safety of organically produced foods: Round-up and summary. D.P.Richardson.
Library of Congress Subject Headings for this publication:
Natural foods -- Health aspects.
Natural foods -- Environmental aspects.