Contents -- Contributors -- Preface -- Acknowledgements -- 1 Organic Farming and Food Systems: Definitions and Key Characteristics -- 2 The Health Benefits of n-3 Fatty Acids and Their Concentrations in Organic and Conventional Animal-derived Foods -- 3 Environmental Impacts on the n-3 Content of Foods from Ruminant Animals -- 4 Health Benefits and Selenium Content of Organic Versus Conventional Foods -- 5 Environmental Impacts Concerning the Selenium Content of Foods -- 6 Contaminants in Organic and Conventional Food: the Missing Link Between Contaminant Levels and Health Effects -- 7 Mycotoxins in Organic and Conventional Foods and Effects of the Environment -- 8 Human Pathogens in Organic and Conventional Foods and Effects of the Environment -- 9 What Does Consumer Science Tell Us About Organic Foods? -- 10 The Beneficial Effects of Dietary Flavonoids: Sources, Bioavailability and Biological Functions -- 11 Environmental Regulation of Flavonoid Biosynthesis -- 12 Nitrates in the Human Diet -- 13 Impacts of Environment and Management on Nitrate in Vegetables and Water -- 14 Effects of the Environment on the Nutritional Quality and Safety of Organically Produced Foods: Round-up and Summary -- Index -- A -- B -- C -- D -- E -- F -- G -- H -- I -- K -- L -- M -- N -- O -- P -- R -- S -- T -- U -- V -- W -- Y -- Z.