Subtoxic effects of certain chemicals on food crops

Kadam, S. S.; Nerkar, Y. S.; Salunkhe, D. K.

doi:10.1080/10408398109527298

Cited by 3 publications

(2 citation statements)

References 115 publications

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“…Potassium levels do not seem to affect the composition of plant material systematically. Accumulation of vitamin C, ascorbic acid, is increased whenever the plant is subjected to oxidative stress, which may be caused by different conditions such as full sunlight, drought, low nitrogen availability4 (Fig 1) or herbicides 5. β‐Carotene (vitamin A precursor) is associated with chloroplasts, primarily as an antioxidant and energy transporter, and thus tends to decrease under conditions where their proliferation is limited, eg owing to lack of nitrogen 6.…”

Section: Effects Of Growth Conditions On Plant Constituentsmentioning

confidence: 99%

“…Regarding the use of synthetic pesticides, very little is known about effects on the composition of plant foods. A few studies indicate that the use of herbicides may induce accumulation of ascorbic acid by imparting oxidative stress on the crop plants, and of β‐carotene owing to overshoot of homeostasis after partial inhibition of its synthesis,5 but the magnitudes of these effects under normal field conditions are not known. Some fungicides, strobilurins, change the developmental rhythm of plant cells,21 but again the consequences for product composition are not known.…”

Section: Effects Of Growth Conditions On Plant Constituentsmentioning

confidence: 99%

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

Brandt¹,

Mølgaard²

2001

J Sci Food Agric

342

224

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The possible differences between organic and conventional plant products are examined from the view of possible effects on human health. It is concluded that nutritionally important differences relating to contents of minerals, vitamins, proteins and carbohydrates are not likely, primarily since none of these are de®cient in typical First World diets, nor are present levels of pesticide residues in conventional products a cause for concern. However, there is reason to believe that contents of many defence-related secondary metabolites in the diet are lower than optimal for human health, even for those where too high levels are known to be harmful. High biological activity resulting in adverse effects on growth of animals and children may be directly linked with promotion of longevity. There is ample, but circumstantial, evidence that, on average, organic vegetables and fruits most likely contain more of these compounds than conventional ones, allowing for the possibility that organic plant foods may in fact bene®t human health more than corresponding conventional ones. The authors de®ne testable scienti®c hypotheses which should be further investigated to provide more de®nitive answers to the question.

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Section: Effects Of Growth Conditions On Plant Constituentsmentioning

confidence: 99%

Section: Effects Of Growth Conditions On Plant Constituentsmentioning

confidence: 99%

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

Brandt¹,

Mølgaard²

2001

J Sci Food Agric

342

224

View full text Add to dashboard Cite

show abstract

Nutritional quality of organic, conventional, and seasonally grown broccoli using vitamin C as a marker

Wunderlich

Feldman

Kane

et al. 2008

International Journal of Food Sciences and Nutrition

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Organically labeled vegetables are considered by many consumers to be healthier than non-organic or 'conventional' varieties. However, whether the organic-labeled vegetables contain more nutrients is not clear. The purpose of this study is to examine the nutritional quality of broccoli using vitamin C, a fragile and abundant nutrient, in broccoli as a biomarker. The vitamin C content was assayed (2,6-dichlorophenolindophenol method) in broccoli samples obtained from supermarkets that are considered the point of consumer consumption. These samples were obtained during different seasons when the broccoli could be either harvested locally or shipped far distances. The findings indicate that vitamin C could be used as a marker under a controlled laboratory environment with some limitations and, although the vitamin C content of organically and conventionally labeled broccoli was not significantly different, significant seasonal changes have been observed. The fall values for vitamin C were almost twice as high as those for spring for both varieties (P=0.021 for organic and P=0.012 for conventional). The seasonal changes in vitamin C content are larger than the differences between organically labeled and conventionally grown broccoli.

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Soybean Callus—A Potential Source of Tocopherols

Mureșan

Clapa

Rusu

et al. 2021

Plants

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In vitro cultures have been used as an effective means to achieve a high level of secondary metabolites in various plants, including soy. In this study, the contents of α-, γ-, and δ- tocopherol were quantified in soybean callus, and their amounts were compared to those of soybeans cultivated using the conventional tillage system with three weed controls (respectively without herbicide and with two variants of herbicide). Soybean callus was produced using Murashige and Skoog 1962 (MS) medium supplemented with 0.1 mg/L 6-Benzylaminopurine (BAP) and 0. 1 mg/L Thidiazuron (TDZ). The highest amount of fresh callus was obtained from soybeans from the conventional tillage system with second weed control (S-metolachlor 960 g/L, imazamox 40 g/L, and propaquizafop 100 g/L) respectively 13,652.4 ± 1177.62 mg. The analyzed tocopherols were in much higher content in soy dry callus than the soybean seeds (5.63 µg/g compared with the 0.35 α-toco in soybean, 47.57 µg/g compared with 18.71 µg/g γ-toco or, 5.56 µg/g compared with 1.74 µg/g β-toco). The highest content of the three analyzed tocopherols was γ -tocopherol, both in callus and soybeans. Furthermore, the data showed that herbicides used in soybean culture significantly influenced both the in vitro callus production and the tocopherol callus content (p ˂ 0.05). Altogether, soybean callus can be an important source of tocopherols, and herbicides significantly influence in vitro callus production and the tocopherol callus content.

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Subtoxic effects of certain chemicals on food crops

Cited by 3 publications

References 115 publications

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

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

Nutritional quality of organic, conventional, and seasonally grown broccoli using vitamin C as a marker

Soybean Callus—A Potential Source of Tocopherols

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