Comparação entre alimentos orgânicos e convencionais: segurança alimentar, valores nutricionais, benefícios e malefícios

Abstract

This study aims to demonstrate the direct influence of antioxidant supplementation in burned patients and how this intervention can positively affect your overall condition. Methods: Bibliographic review based on original scientific articles and review, from the period 2003 to 2014, indexed in the databases ScieELO, PubMed and LILACS, in the respective languages: Portuguese, English and Spanish. Results: In the organic food they were found lowest nitrate content, increased vitamin C content, dry matter and bioavailability of phytochemicals (such as carotenoids, flavonoids and polyphenols). In the conventional system, the use of chemical inputs can develop chronic no communicable diseases (NCD's) has those who consume them and contamination risks to the environment Conclusion: It was observed that the organic system is beneficial ecologically and does not bring risks to human health, have superior and beneficial nutritional values. The main disadvantage of the conventional system compared to organic is the overuse of pesticides and lack of food security