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. With contributions from experts in a broad range of related disciplines, this book is an essential resource for researchers and students in human health and nutrition, environmental science, agriculture and organic farming.

Health Benefits of Organic Food: Effects of the Environment

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Hardback by Dale Givens , Samantha Baxter

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Public concern over impacts of chemicals in plant and animal production on health and the environment has led to increased... Read more

    Publisher: CABI Publishing
    Publication Date: 25/09/2008
    ISBN13: 9781845934590, 978-1845934590
    ISBN10: 1845934598

    Number of Pages: 336

    Non Fiction , Technology, Engineering & Agriculture , Education

    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. With contributions from experts in a broad range of related disciplines, this book is an essential resource for researchers and students in human health and nutrition, environmental science, agriculture and organic farming.

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