Tackling pollution by organic farming is capable of increasing fortified foods

• Published in: International journal of phytoremediation Vol. 18; no. 6; pp. 536 - 546
• Main Authors: Navarro-Aviñó, J.P., Navarro, J.J. Fernández, Castro, V. Vargas, Ripoll, I. Ilzarbe, Sahuquillo, M.J. Márquez
• Format: Journal Article
• Language: English
• Published: United States Taylor & Francis 02.06.2016; Taylor & Francis Ltd
• Subjects: agrodynamic; Bioavailability; biofortification; biosphere; Chromatography, High Pressure Liquid; Environmental Pollution - analysis; expert opinion; Food, Fortified - analysis; fortified foods; Fruit - chemistry; Fruit - growth & development; Fruit - metabolism; Heavy metals; high performance liquid chromatography; human health; Humans; Organic Agriculture - methods; Organic farming; organic production; Oxidative stress; phytoremediation; poisoning; pollution; resveratrol; Stilbenes - analysis; Stilbenes - metabolism; temperature; ultraviolet-visible spectroscopy; Vitis - chemistry; Vitis - growth & development; Vitis - metabolism; Wine - analysis; Wines; agrodynamic; bioavailability; biofortification; heavy metals; resveratrol; oxidative stress
• ISSN: 1549-7879; 1522-6514; 1549-7879
• DOI: 10.1080/15226514.2015.1086309

The global pollution stage is poisoning the biosphere and causing global temperatures to rise, necessitating a drastic change in the way man is dealing with nature. One change that may produce many beneficial effects on the biosphere and human health is the use of specific organic farming to produce food in a more integrated way in nature and to increase the capacity of man's own response. Despite many experts' opinion another way to deal with environmental contamination is possible: organic farming, which can increase man's ability to fortify foods. After more than 20 years working under this discipline, Bodegas Dagon is able to achieve the highest stilbenes concentrations (as resveratrol). Versus 14.3 mg/l, “Bodegas Dagón” wines contain resveratrol (HPLC and UV-spectroscopy) up to 1611.73 ± 72.66 mg/l, standing as world's potentially healthiest wine reported to date.