Биологично земеделие и хранителна стойност на храните: баланс между качество и безопасност
Organic Agriculture and Food Nutritional Quality: Balancing Quality and Safety

Summary/Abstract: Organic agriculture has established itself as a production model aimed at providing higher-quality foods with enhanced safety and specific nutrient advantages. This review analyzes the impact of organic production on nutritional quality, food safety, organoleptic properties, and potential health effects for consumers. Evidence indicates that organic crops and animal products often contain higher levels of antioxidants and omega-3 fatty acids, while concentrations of pesticide residues and heavy metals are lower. However, there is insufficient evidence for a systematic increase across all macro- and micronutrients or for direct clinical health effects. Organic foods can serve as an effective strategy to reduce chemical exposure and promote sustainable agroecosystems, with effects varying depending on region, season, and production practices

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