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dc.contributor.authorLima, Giuseppina Pace Pereira [UNESP]
dc.contributor.authorVianello, Fabio
dc.date.accessioned2014-05-20T13:53:32Z
dc.date.available2014-05-20T13:53:32Z
dc.date.issued2011-01-01
dc.identifierhttp://dx.doi.org/10.1111/j.1365-2621.2010.02436.x
dc.identifier.citationInternational Journal of Food Science and Technology. Malden: Wiley-blackwell Publishing, Inc, v. 46, n. 1, p. 1-13, 2011.
dc.identifier.issn0950-5423
dc.identifier.urihttp://hdl.handle.net/11449/19105
dc.description.abstractP>The present review reports on the main characteristics and properties of plants cultivated following organic and conventional procedures, in the attempt to clarify give a deeper insight into some possible differences and to compare the two cultivation procedures. Here, we summarise research results regarding nutritional and safety properties of vegetable foods, evidencing qualitative differences observed between the two cultivation methods. It appears that the intake of organic foods leads to some advantages, such as the ingestion of a higher content of phenolic compounds and some vitamins, such as vitamin C, and a lower content of nitrates and pesticides. From literature, it appears that a special care should be taken about the ingestion of foods in relation to the content of some substances, e.g. polyamines, substances stimulating cellular division, because some foods coming from organic origin present a higher content of these compounds, which could explain some of the effect of the diet on patients affected by certain syndromes.en
dc.format.extent1-13
dc.language.isoeng
dc.publisherWiley-Blackwell Publishing, Inc
dc.relation.ispartofInternational Journal of Food Science and Technology
dc.sourceWeb of Science
dc.subjectNutritional valueen
dc.subjectorganic cropsen
dc.subjectpesticide residuesen
dc.subjectphenolic compoundsen
dc.subjectpolyaminesen
dc.subjectsafety issueen
dc.titleReview on the main differences between organic and conventional plant-based foodsen
dc.typeArtigo
dcterms.licensehttp://olabout.wiley.com/WileyCDA/Section/id-406071.html
dcterms.rightsHolderWiley-blackwell Publishing, Inc
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.contributor.institutionUniv Padua
dc.description.affiliationUniv Estadual Paulista, Dept Chem & Biochem, IB, BR-18618000 Botucatu, SP, Brazil
dc.description.affiliationUniv Padua, Dept Biol Chem, Padua, Italy
dc.description.affiliationUnespUniv Estadual Paulista, Dept Chem & Biochem, IB, BR-18618000 Botucatu, SP, Brazil
dc.identifier.doi10.1111/j.1365-2621.2010.02436.x
dc.identifier.wosWOS:000285418200001
dc.rights.accessRightsAcesso restrito
unesp.campusUniversidade Estadual Paulista (Unesp), Instituto de Biociências, Botucatupt
dc.identifier.lattes8104143593771412
unesp.author.lattes8104143593771412
unesp.author.orcid0000-0002-1792-2605[1]
unesp.author.orcid0000-0002-4874-7205[2]
dc.relation.ispartofjcr2.383
dc.relation.ispartofsjr0,909
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