eprintid: 568 rev_number: 7 eprint_status: archive userid: 2 dir: disk0/00/00/05/68 datestamp: 2022-03-15 23:55:11 lastmod: 2023-07-13 23:30:17 status_changed: 2022-03-15 23:55:11 type: article metadata_visibility: show creators_name: Giampieri, Francesca creators_name: Mazzoni, Luca creators_name: Cianciosi, Danila creators_name: Alvarez-Suarez, José M. creators_name: Regolo, Lucia creators_name: Sánchez-González, Cristina creators_name: Capocasa, Franco creators_name: Xiao, Jianbo creators_name: Mezzetti, Bruno creators_name: Battino, Maurizio creators_id: francesca.giampieri@uneatlantico.es creators_id: creators_id: creators_id: creators_id: creators_id: creators_id: creators_id: creators_id: creators_id: title: Organic vs conventional plant-based foods: A review ispublished: pub subjects: uneat_sn divisions: uneatlantico_produccion_cientifica full_text_status: none keywords: Environmental impact; Nutritional quality; Residues; Safety; Sustainability abstract: 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. date: 2022-07 publication: Food Chemistry volume: 383 pagerange: 132352 id_number: doi:10.1016/j.foodchem.2022.132352 refereed: TRUE issn: 03088146 official_url: http://doi.org/10.1016/j.foodchem.2022.132352 access: close language: en citation: Artículo Materias > Alimentación Universidad Europea del Atlántico > Investigación > Producción Científica Cerrado Inglés 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. metadata Giampieri, Francesca; Mazzoni, Luca; Cianciosi, Danila; Alvarez-Suarez, José M.; Regolo, Lucia; Sánchez-González, Cristina; Capocasa, Franco; Xiao, Jianbo; Mezzetti, Bruno y Battino, Maurizio mail francesca.giampieri@uneatlantico.es, SIN ESPECIFICAR, SIN ESPECIFICAR, SIN ESPECIFICAR, SIN ESPECIFICAR, SIN ESPECIFICAR, SIN ESPECIFICAR, SIN ESPECIFICAR, SIN ESPECIFICAR, SIN ESPECIFICAR (2022) Organic vs conventional plant-based foods: A review. Food Chemistry, 383. p. 132352. ISSN 03088146