Organic agriculture: does it enhance or reduce the nutritional value of plant foods?

By K. Brandt, J. Mølgaard. 2001

494 citations recorded by the source corpus.

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

Agroecosystem Management and Nutritional Quality of Plant Foods: The Case of Organic Fruits and Vegetables (2011, background): “…of increased consumption of vegetables and fruits is the potential ability of defense-related secondary metabolites such as resveratrol to mimic the effect of caloric restriction (Brandt and Mølgaard, 2001), a hypothesis that has subsequently been supported experimentally (Baur and Sinclair, 2006).”
Organic versus conventional systems in viticulture: Comparative effects on spiders and carabids in vineyards and adjacent forests (2015, background): “Finally, several studies have shown that organic agriculture enhances the nutritional value of plant foods themselves, the dry matter, the minerals and antioxidant micronutrients such as phenols and salicylic acid (Brandt and Mølgaard, 2001; Lairon, 2010).”
Does Organic Production Enhance Phytochemical Content of Fruit and Vegetables? Current Knowledge and Prospects for Research (2006, background): “Brandt and Mølgaard (2001) estimated that organic vegetables may contain 10% to 50% higher defense-related secondary metabolites than conventionally grown vegetables.”