Nutritional Quality of Organic Versus Conventional Fruits, Vegetables, and Grains

By V. Worthington. Journal of Alternative and Complementary Medicine, 2001

762 citations recorded by the source corpus.

Subfields: Ecology, Food Science, Plant Science

View Paper: https://www.semanticscholar.org/paper/b47b91a3f6a89740d7b1e3dc9d9b131be4bff189

How researchers see this paper

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

In Ecology

1. E. Carey
2. J. Timsina
3. Weiqun Wang
4. R. Sanderson
5. K. Brandt
6. C. Leifert
7. C. Rajashekar
8. Xin Zhao

In Food Science

1. E. Carey
2. J. Timsina
3. S. Henson
4. Weiqun Wang
5. R. Sanderson
6. K. Brandt
7. C. Leifert
8. C. Rajashekar

In Plant Science

1. U. B. Kutman
2. Y. Ceylan
3. Melis Mengutay
4. E. Carey
5. A. Mushunje
6. J. Timsina
7. S. Henson
8. Weiqun Wang

Citations in the corpus

• The motives, benefits, and problems of conversion to organic production (2010, background): “Health and safety aspects relate to the nutritional quality of food, animal welfare and producer and/or worker exposure to pesticides (MAF 1994; Heaton 2001; Worthington 2001 ), while rural community dimensions include social well-being, rural employment and positive economic spillovers for the rur”
• Agroecosystem Management and Nutritional Quality of Plant Foods: The Case of Organic Fruits and Vegetables (2011, methodology): “The studies comparing nutrient content of organic and conventional foods have been extensively reviewed (e.g, Woese et al., 1997; Heaton, 2001; Worthington, 2001; Bourn and”
• Does Organic Production Enhance Phytochemical Content of Fruit and Vegetables? Current Knowledge and Prospects for Research (2006, result): “Worthington (2001) compiled results from 41 published comparative studies, conducted a statistical analysis, and concluded that, by and large, organic produce was signifi cantly higher in vitamin C, iron, magnesium, and phosphorus content, and lower in nitrate content.”
• The New Integrated Pest Management Paradigm for the Modern Age (2019, neutral): “Nutritional quality of organic foods is more for certain nutrients, while it is more for conventional foods for others (Worthington 2001, Dangour et al. 2009, Bourn and Prescott 2010, Popa et al. 2018).”
• The green halo: Mechanisms and limits of the eco-label effect (2015, background): “, 2012), which consumers seem to be aware of (Williams & Hammitt, 2001), but whether eco-friendly food actually is safer to consume is still debatable (Curl, Fenske, & Elgethun, 2003; Magkos, Arvaniti, & Zampelas, 2006; Worthington, 2001).”
• Can Organic Sources of Nutrients Increase Crop Yields to Meet Global Food Demand? (2018, background): “In fact, a review of multiple studies shows that organic varieties do provide significantly greater levels of vitamin C, iron, magnesium and phosphorus than non-organic varieties of the same foods [52].”
• Magnesium applications to growth medium and foliage affect the starch distribution, increase the grain size and improve the seed germination in wheat (2016, background): “In the second half of the 20th century, the Mg concentrations of conventionally grown fruits and vegetables decreased by 20–30 % on average (Worthington 2001).”
• Effects of organic fertilizers on growth, yield, quality and sensory evaluation of red lettuce (Lactuca sativa L.) 'Veneza Roxa'. (2010, neutral): “Increased consumer awareness of food safety issues and environmental concerns has contributed to the development of organic farming over the last few years (Worthington, 1998; Worthington, 2001; Relf et al., 2002).”
• The willingness to consume organic food: A review (2021, background): “Other studies (Maffei et al., 2016; Merlini et al., 2018; Worthington, 2001), which examined a perception that organic foods tend to have lower chemical and micro-organism pollution than foods that are produced conventionally, also report differences in deductions.”
• Fatty acid composition of certified organic, conventional and omega-3 eggs (2009, background): “foods of plant origin have a lower nitrate content and a higher vitamin C content than have their conventional counterparts (Williams, 2002; Worthington, 2001).”