Organic vs conventional plant-based foods: A review.

Autor: Giampieri F; Department of Biochemistry, Faculty of Sciences, King Abdulaziz University, Jeddah, Saudi Arabia; Research Group on Food, Nutritional Biochemistry and Health. Universidad Europea del Atlántico, Santander, Spain. Electronic address: f.giampieri@univpm.it., Mazzoni L; Agricultural, Food and Environmental Sciences, Università Politecnica delle Marche, via Brecce Bianche 10, 60131 Ancona, Italy., Cianciosi D; Department of Clinical Sciences, Polytechnic University of Marche, Ancona 60131, Italy., Alvarez-Suarez JM; Departamento de Ingeniería en Alimentos. Colegio de Ciencias e Ingenierías. Universidad San Francisco de Quito, Quito, Ecuador 170157, Ecuador; Instituto de Investigaciones en Biomedicina iBioMed, Universidad San Francisco de Quito, Quito, Ecuador; King Fahd Medical Research Center, King Abdulaziz University, 21589 Jeddah, Saudi Arabia. Electronic address: jalvarez@usfq.edu.ec., Regolo L; Department of Clinical Sciences, Polytechnic University of Marche, Ancona 60131, Italy., Sánchez-González C; Department of Physiology, Institute of Nutrition and Food Technology ''José Mataix', Biomedical Research Centre, University of Granada, Armilla, Avda. del Conocimiento s.n., 18100 Armilla, Spain; Sport and Health Research Centre. University of Granada, C/. Menéndez Pelayo 32. 18016 Armilla, Granada, Spain., Capocasa F; Agricultural, Food and Environmental Sciences, Università Politecnica delle Marche, via Brecce Bianche 10, 60131 Ancona, Italy., Xiao J; Department of Analytical Chemistry and Food Science, Faculty of Food Science and Technology, University of Vigo - Ourense Campus, Ourense, Spain; International Research Center for Food Nutrition and Safety, Jiangsu University, Zhenjiang, China., Mezzetti B; Agricultural, Food and Environmental Sciences, Università Politecnica delle Marche, via Brecce Bianche 10, 60131 Ancona, Italy; Research Group on Food, Nutritional Biochemistry and Health. Universidad Europea del Atlántico, Santander, Spain., Battino M; Department of Clinical Sciences, Polytechnic University of Marche, Ancona 60131, Italy; International Research Center for Food Nutrition and Safety, Jiangsu University, Zhenjiang, China. Electronic address: m.a.battino@univpm.it.
Jazyk: angličtina
Zdroj: Food chemistry [Food Chem] 2022 Jul 30; Vol. 383, pp. 132352. Date of Electronic Publication: 2022 Feb 05.
DOI: 10.1016/j.foodchem.2022.132352
Abstrakt: Organic farming is characterized by the prohibition of the use of chemical synthetic fertilizers, pesticides, feed additives and genetically modified organisms and by the application of sustainable agricultural technologies based on ecological principles and natural rules. Organic products are believed to be more nutritious and safer foods compared to the conventional alternatives by consumers, with the consequent increase of demand and price of these foodstuffs. However, in academic circles there is much debate on these issues, since there is not a clear scientific evidence of the difference on the environmental impact and on the nutritional quality, safety and health effects between conventional and organic foods. Therefore, this work aims to describe and update the most relevant data on organic foods, by describing the impact of this practice on environment, producers, consumers and society, as well as by comparing the physicochemical, nutritional and phytochemical quality of conventional and organic plant foods.
(Copyright © 2022 Elsevier Ltd. All rights reserved.)
Databáze: MEDLINE
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