HEALTH BENEFITS OF ORGANIC FOOD: EFFECTS OF THE ENVIRONMENT
CONTENTS 1 ORGANIC FARMING AND FOOD SYSTEMS: DE? NITIONS AND KEY CHARACTERISTICS 2 THE HEALTH BENE? TS OF N-3 FATTY ACIDS AND THEIR CONCENTRATIONS IN ORGANIC AND CONVENTIONAL ANIMAL-DERIVED FOODS 3 ENVIRONMENTAL IMPACTS ON THE N-3 CONTENT OF FOODS FROM RUMINANT ANIMALS 4 HEALTH BENE? TS AND SELENIUM CONTENT OF ORGANIC VERSUS 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 BENE? CIAL 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