Higher antioxidant and lower cadmium concentrations and lower incidence of pesticide residues in organically grown crops: a systematic literature review and meta-analyses

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00027006%3A_____%2F14%3A00002959" target="_blank" >RIV/00027006:_____/14:00002959 - isvavai.cz</a>

Result on the web

<a href="http://dx.doi.org/10.1017/S0007114514001366" target="_blank" >http://dx.doi.org/10.1017/S0007114514001366</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1017/S0007114514001366" target="_blank" >10.1017/S0007114514001366</a>

Result language

angličtina

Original language name

Higher antioxidant and lower cadmium concentrations and lower incidence of pesticide residues in organically grown crops: a systematic literature review and meta-analyses

Original language description

Demand for organic foods is partially driven by consumers? perceptions that they are more nutritious. However, scientific opinion is divided on whether there are significant nutritional differences between organic and non-organic foods, and two recent reviews have concluded that there are no differences. In the present study, we carried out meta-analyses based on 343 peer-reviewed publications that indicate statistically significant and meaningful differences in composition between organic and non-organic crops/crop-based foods. Most importantly, the concentrations of a range of antioxidants such as polyphenolics were found to be substantially higher in organic crops/ crop-based foods, with those of phenolic acids, flavanones, stilbenes, flavones, flavonols and anthocyanins being an estimated 19 (95% CI 5, 33) %, 69 (95% CI 13, 125) %, 28 (95% CI 12, 44) %, 26 (95% CI 3, 48) %, 50 (95% CI 28, 72)% and 51 (95% CI 17, 86)% higher, respectively. Many of these compounds have previously bee

Czech name

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Czech description

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Type

J_x - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)

CEP classification

GM - Food industry

OECD FORD branch

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Project

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Continuities

V - Vyzkumna aktivita podporovana z jinych verejnych zdroju

Publication year

2014

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

British Journal of Nutrition

ISSN

0007-1145

e-ISSN

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Volume of the periodical

112

Issue of the periodical within the volume

5

Country of publishing house

GB - UNITED KINGDOM

Number of pages

18

Pages from-to

794-811

UT code for WoS article

000340941500014

EID of the result in the Scopus database

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