Thursday, 31 December 2015
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Perceptions of food and its locality among Russian tourists in the South Savo region of Finland
Volume 48, June 2015, Pages 455–466
Highlights
- •
- Russian tourists value freshness and healthiness associated with local food.
- •
- The concept of local food is perceived differently in Finland and in Russia.
- •
- In the destination local food represented a source of experimentation and local culture.
- •
- Local food products are poorly recognized by Russian tourists.
- •
- The promotion of locality for Russian tourists has much potential in the South Savo region.
Abstract
Russians
currently form the largest foreign tourist group visiting Finland.
Market studies show that most of the money spent by Russian tourists
during their visits is allocated towards food. However, their
perceptions of food and food-related preferences during their visits
have not been studied in detail. This study focuses on understanding the
perceptions, experiences and awareness of Russian tourists concerning
local food in the South Savo region. It applies both qualitative and
quantitative methods to reach a more in-depth understanding of Russian
tourists' relations to local food. The results show that Russian
tourists especially value the freshness and healthiness associated with
local food. Nevertheless, the motivators to use local food products
appear to be different when it comes to food products in Finland or in
Russia. In addition, local food products are poorly recognised, and
tourists are not familiar with local South Savo food. Consequently, the
study reveals potential factors that could increase the Russian
tourists' usage of local food products or food services while visiting
the region and potentially other tourist destinations.
Keywords
- Tourism;
- Local food;
- Perceptions;
- Russian tourists
- Corresponding author. Tel.:
+358 504965227.
- 1
- Present address: Finnish Embassy in Moscow, Kropotkinskij pereulok 15-17, 119034 Moscow G-34, Russia.
Copyright © 2014 Elsevier Ltd. All rights reserved.
A combination of (+)-catechin and (−)-epicatechin underlies the in vitro adipogenic action of Labrador tea (Rhododendron groenlandicum), an antidiabetic medicinal plant of the Eastern James Bay Cree pharmacopeia
Volume 178, 3 February 2016, Pages 251–257
Abstract
Ethnopharmacological relevance
Rhododendron groenlandicum
(Oeder) Kron & Judd (Labrador tea) was identified as an
antidiabetic plant through an ethnobotanical study carried out with the
close collaboration of Cree nations of northern Quebec in Canada.
Objectives
In
a previous study the plant showed glitazone-like activity in a 3T3-L1
adipogenesis bioassay. The current study sought to identify the active
compounds responsible for this potential antidiabetic activity using
bioassay guided fractionation based upon an in vitro assay that measures the increase of triglycerides content in 3T3-L1 adipocyte.
Materials and methods
Isolation
and identification of the crude extract’s active constituents was
carried out. The 80% ethanol extract was fractionated using silica gel
column chromatography. Preparative HPLC was then used to isolate the
constituents. The identity of the isolated compounds was confirmed by UV
and mass spectrometry.
Results
Nine
chemically distinct fractions were obtained and the adipogenic activity
was found in fraction 5 (RGE-5). Quercetins, (+)-catechin and
(−)-epicatechin were detected and isolated from this fraction. While
(+)-catechin and (−)-epicatechin stimulated adipogenesis (238±26% and
187±21% relative to vehicle control respectively) at concentrations
equivalent to their concentrations in the active fraction RGE-5, none
afforded biological activity similar to RGE-5 or the plant’s crude
extract when used alone. When cells were incubated with a mixture of the
two compounds, the adipogenic activity was close to that of the crude
extract (280.7±27.8 vs 311± 30%).
Conclusion
Results
demonstrate that the mixture of (+)-catechin and (−)-epicatechin is
responsible for the adipogenic activity of Labrador tea. This brings
further evidence for the antidiabetic potential of R. groenlandicum and provides new opportunities to profile active principles in biological fluids or in traditional preparations.
Graphical abstract
Keywords
- Aboriginal traditional medicine;
- Adipogenesis;
- Bioassay-guided fractionation;
- Labrador tea;
- 3T3-L1 adipocytes
Copyright © 2015 Published by Elsevier Ireland Ltd.
Herbs for Low-Back Pain, Acupuncture for Psychological Distress, Osteopathic Manipulative Therapy for Chronic Migraine, Honey Dressings for Burns, Vegetarian Diet and Risk of Colorectal Cancer
Volume 11, Issue 5, September–October 2015, Pages 410–414
First page preview
Copyright © 2015 Published by Elsevier Inc.
Tanmeet Sethi, MD,is
a faculty physician at the Swedish Cherry Hill Family Medicine
Residency Program where she founded and directs the Integrative Medicine
Fellowship and Integrative Medicine curriculum for resident physicians.
Willow bark extract (Salicis cortex) for gonarthrosis and coxarthrosis – Results of a cohort study with a control group
Volume 15, Issue 11, November 2008, Pages 907–913
Abstract
Study objective
The
examination of the effectiveness and tolerance of willow bark extract
in patients with gonarthrosis and coxarthrosis compared to conventional
therapies.
Methods
In an open,
multicentric observational study with reference treatment, 90 patients
were treated with a standardised willow bark extract preparation, 41
patients with a standard therapy prescribed by a doctor and 8 patients
with a combination of the two. After 3 and finally 6 weeks the
effectiveness and tolerance were determined by the doctor (clinical
findings, recording of adverse events, global tolerance) and by the
patients (WOMAC questions concerning pain and stiffness, questions on
general state of health).
Results
A
total of 88 patients in the willow bark group and 40 patients in the
reference group completed the study. The doctors and patients judged the
effectiveness in both groups to be comparable. After 6 weeks the
effectiveness of the willow bark extract tended to be assessed as better
than in the group undergoing conventional therapy. Also in the subgroup
of chronically sick patients (>3 months), after 6 weeks the
effectiveness of both forms of treatment was comparable; however, the
effect was slower to set in the willow bark group than in the reference
group. Doctors and patients assessed the tolerance of the willow bark
extract to be better than the conventional therapy. Adverse effects of
the drugs did not occur in the willow bark group; one case each of
reflux symptoms occurred in the reference group and the
Conclusions
For
treating mild or fairly severe cases of gonarthrosis and coxarthrosis
the effect of willow bark extract is comparable to that of standard
therapies, without the corresponding side effects having to be accepted.
Keywords
- Classic naturopathic methods;
- Degenerative joint complaints;
- Phytoactive drugs;
- Willow bark Salicis cortex Ph. Eur
Copyright © 2008 Elsevier GmbH. All rights reserved.
Purification, characterization and antiglycation activity of a novel polysaccharide from black currant
Highlights
- •
- BCP-1 was purified by macroporous resin D4006, anion-exchange Q-Sepharose FF and Sephadex G-100 column chromatography.
- •
- BCP-1 was characterized by HPLC, GC, FT-IR, NMR, SEM and Congo red test.
- •
- BCP-1 exhibited strong antiglycation activity.
Abstract
A
novel polysaccharide fraction (BCP-1) was extracted from the black
currant fruit by ultrasound-assisted compound enzyme and purified by
chromatography on macroporous resin D4006, anion-exchange Q-Sepharose FF
and Sephadex G-100 columns. BCP-1 consisted of galacturonic acid,
xylose, mannose, glucose and galactose in a ratio of
1.00:3.14:1.83:17.90:1.98 and its molecular weight was 14,050 Da. The
preliminary structure features of BCP-1 were investigated by FT-IR and
NMR. SEM and Congo red test showed that BCP-1 had honeycomb-like
structure, but no triple helix structure. BCP-1 exhibited significant
inhibitory abilities on protein glycation. Especially, BCP-1 showed
obvious inhibitory effects on the formation of dicarbonyl compounds and
AGEs (% inhibition of 66.95 ± 0.33% and 67.15 ± 0.40% respectively), but
weaker inhibition Amadori compound production (max. 37.15 ± 0.36%
inhibition). This suggested that the inhibitory action of BCP-1 on
protein glycation was more effective on the later phases of dicarbonyl
compounds and AGEs formation.
Chemical compounds studied in this article
- d-Glucose (PubChem CID: 5793);
- d-Galacturonic acid (PubChem CID: 439215);
- d-Galactose (PubChem CID: 6036);
- d-Rhamnose (PubChem CID: 439548);
- d-Mannose (PubChem CID: 18950);
- d-Arabinose (PubChem CID: 66308);
- d-Fucose (PubChem CID: 94270);
- d-Fructose (PubChem CID: 5984);
- Carbazole (PubChem CID: 6854);
- Trifluoroacetic acid (PubChem CID: 6422);
- Girard-T (PubChem CID: 67156)
Keywords
- Black currant;
- Polysaccharides;
- Purification;
- Characterization;
- Antiglycation activity
Copyright © 2015 Elsevier Ltd. All rights reserved.
Positive effect of yoga on cardiorespiratory fitness: A pilot study
| ||||||
| Year : 2015 | Volume : 8 | Issue : 2 | Page : 134-138 | ||||||
| Eliška Sovová1, Vít Cajka1, Dalibor Pastucha1, Jana Malincíková1, Lenka Radová2, Markéta Sovová3 1 Department of Exercise Medicine and Cardiovascular Rehabilitation, Faculty of Medicine and Dentistry Palacky University Olomouc, University Hospital Olomouc, Czech Republic 2 Central European Institute of Technology, Masaryk University, Brno, Czech Republic 3 Department of Internal Medicine II - Gastroenterology and Hepatology, Faculty of Medicine and Dentistry Palacky University Olomouc, University Hospital Olomouc, Czech Republic Click here for correspondence address and email
| ||||||
Introduction: Cardiovascular disease (CVD) is the leading cause of death in developed countries. An integral part of primary prevention is physical activity. One form of physical activity to be potentially used is yoga, but this activity is associated with lower energy expenditure than that recommended for prevention. The study aimed at assessing the effect of regular yoga sessions on the aerobic capacity of the practitioners and comparing it with the normal population performing physical activity recommended by guidelines.
Materials and Methods: Fifty-eight persons (16 males) with a mean age of 50.0 ± 11.06 years comprising the yoga group practiced yoga for at least 1 h a day for over 2 years. They underwent spiroergometry under maximal exercise testing to assess basic performance parameters. Their results were compared with those in 54 age-matched controls (16 males mean age of 48 ± 11.86 years performing a regular aerobic physical activity for at least 7 h a week. Results: The yoga group had statistically significantly higher maximum performance per kilogram (P = 0.007) and maximum oxygen consumption per kilogram per minute (P = 0.028). Conclusions: Despite low energy expenditure, yoga practices are better in some cardiorespiratory fitness parameters than other aerobic activities recommended by current guidelines for CVD prevention.
Keywords: Cardiorespiratory fitness; prevention; yoga.
| ||||||
A comprehensive review of the effects of mixing caffeinated energy drinks with alcohol
Volume 151, 1 June 2015, Pages 15–30
Highlights
- •
- Young adults who combine alcohol with energy drinks (AED) drink more and experience more related harm than other drinkers.
- •
- AED increases stimulation, offsets fatigue, and increases the urge to keep drinking relative to drinking alcohol alone.
- •
- AED does not change blood alcohol concentration, perceived intoxication or perceived impairment.
- •
- AED does not reverse alcohol-induced impairment on simple psychomotor tasks.
- •
- AED reduces alcohol-induced impairment on some but not all aspects of complex tasks.
Abstract
Background
In
response to concern about whether mixing caffeinated energy drinks with
alcohol (AED) increases alcohol consumption and related harm, and the
role of industry in this debate, we conducted a comprehensive review of
the research evidence on the effects of AED and documented industry
involvement in this research.
Method
A
systematic review of 6 databases. Studies must have examined the effect
of consuming alcohol with energy drinks (ED) or caffeine on
alcohol-related outcomes.
Results
62
studies were identified; 29 were experiments, 9 had industry ties (8
with Red Bull GmbH). Young adults who consumed AED drank more alcohol
and experienced more alcohol-related harm than other drinkers. There was
insufficient evidence to conclude that AED led to increased alcohol
consumption or altered the nature of alcohol-related harm. However, AED
consumers reported that AED increased stimulation and alertness, offset
fatigue from drinking, and facilitated drinking. Experimental research
also found that combining ED or caffeine with alcohol increased
stimulation and alertness, offset alcohol-related fatigue and increased
the desire to keep drinking. It did not change BAC, perceived
intoxication, perceived impairment and it did not reverse
alcohol-induced impairment on simple psychomotor tasks. Combining
ED/caffeine with alcohol reduced alcohol-induced impairment on some but
not all aspects of complex tasks. Although few in number, studies with
industry ties presented contrary evidence.
Conclusion
A
growing body of evidence suggests that AED may facilitate drinking and
related harms via its effects on intoxication but a causal link needs to
be confirmed. The influence of industry involvement in this area of
research needs to be monitored.
Keywords
- Alcohol;
- Energy drinks;
- Caffeine;
- Substance abuse
- Corresponding
author at: The Centre for Research on Ageing, Health and Well-being,
Building 62A Eggleston Road, The Australian National University,
Canberra 0200, ACT, Australia. Tel.: +61 2 612 58407; fax: +61 2 612 51558.
Copyright © 2015 Elsevier Ireland Ltd. All rights reserved.
Potential of bacteriocin-producing lactic acid bacteria for safety improvements of traditional Thai fermented meat and human health
Volume 109, November 2015, Pages 101–105
61st International Congress of Meat science and Technology (61st ICoMST), 23-28 August 2015, Clermont Ferrand, France
Highlights
- •
- Bacteriocin producing LAB can enhance quality, safety, and health benefits.
- •
- LAB are emerging as probiotic starter in fermented meat products.
- •
- Fermented meat products are potential carriers of probiotics for consumption.
Abstract
Lactic
acid bacteria (LAB) are very important in converting of agricultural
products into safe, delicious and shelf stable foods for human
consumption. The preservative activity of LAB in foods is mainly
attributed to the production of anti-microbial metabolites such as
organic acids and bacteriocins which enables them to grow and control
the growth of pathogens and spoilage microorganisms. Besides ensuring
safety, bacteriocin-producing LAB with their probiotic potentials could
also be emerging as a means to develop functional meat products with
desirable health benefits. Nevertheless, to be qualified as a candidate
probiotic culture, other prerequisite probiotic properties of
bacteriocin-producing LAB have to be assessed according to regulatory
guidelines for probiotics. Nham is an indigenous fermented sausage of
Thailand that has gained popularity and acceptance among Thais. Since
Nham is made from raw meat and is usually consumed without cooking,
risks due to undesirable microorganisms such as Salmonella spp., Staphylococcus aureus, and Listeria monocytogenes,
are frequently observed. With an ultimate goal to produce safer and
healthier product, our research attempts on the development of a variety
of new Nham products are discussed.
Keywords
- Bacteriocin;
- Lactic acid bacteria;
- Safety;
- Fermented meat;
- Health benefit
Copyright © 2015 Elsevier Ltd. All rights reserved.
2010 Red meat consumption: An overview of the risks and benefits
Abstract
Red
meat is long established as an important dietary source of protein and
essential nutrients including iron, zinc and vitamin B12, yet recent
reports that its consumption may increase the risk of cardiovascular
disease (CVD) and colon cancer have led to a negative perception of the
role of red meat in health. The aim of this paper is to review existing
literature for both the risks and benefits of red meat consumption,
focusing on case–control and prospective studies. Despite many studies
reporting an association between red meat and the risk of CVD and colon
cancer, several methodological limitations and inconsistencies were
identified which may impact on the validity of their findings. Overall,
there is no strong evidence to support the recent conclusion from the
World Cancer Research Fund (WCRF) report that red meat has a convincing
role to play in colon cancer. A substantial amount of evidence supports
the role of lean red meat as a positive moderator of lipid profiles with
recent studies identifying it as a dietary source of the
anti-inflammatory long chain (LC) n−3 PUFAs and conjugated
linoleic acid (CLA). In conclusion, moderate consumption of lean red
meat as part of a balanced diet is unlikely to increase risk for CVD or
colon cancer, but may positively influence nutrient intakes and fatty
acid profiles, thereby impacting positively on long-term health.
Keywords
- Red meat consumption;
- Processed meat;
- Lean red meat;
- Cardiovascular disease;
- Colon cancer;
- Long-chain n−3 polyunsaturated fatty acids
- Corresponding author. Tel.: +44 2870 323546.
Copyright © 2009 Elsevier Ltd. All rights reserved.
Herbs of Eastern Europe (known in Medieval and Renaissance periods)
http://www.gallowglass.org/jadwiga/herbs/easterneuropeherbs.html
General remarks:
The use of herbs and spices in Russia, Poland, Bohemia, Hungary and parts of Germany during the medieval and Renaissance periods is well attested, but there is not a great deal of information translated into English on the subject. Herein I have tried to collect the information that exists in the books I have access to. Many cultures of Eastern Europe experienced dramatic culture importation late in period: the Hungarian Turkish invasion, the Russian Mongol influence, and in Poland/Lithuania, the Italian influences of Bona Sforza. (In Poland, soup greens are still known as 'italian vegetables'.) Bohemians, Hungarians and Poles all had access to the famous health handbook by Platina, as well as Dioscorides De Materia Medica (which Zevin says was also known in Russia). Hungarians in particular have a wide variety of influences on their cuisine and accessibility of herbs/spices because of the waves of Pechneg, Cuman and other Asian migrants, as well as the original Magyar influences. The more westerly parts of eastern Europe were probably heavily influenced by their western neighbors; Russia was influenced by Constantinople and by the Byzantine Empire as a whole. There is a theory that after the fall of Rome and before the re-opening of the Mediterranean spice/silk route, the trade caravans with their spices traveled through Russia, which might have made spices more available in Russia before 1300.Though Russian healers like to claim a long-standing, continuously vital tradition of herbal healing, the author of the Domostroi strongly condemns the use of herbs in healing: ". . . any abomination detested by god . . .are included anyone who tries to defeat death with sorcery, herbs, roots, or grasses . . ."; from the sound of the Russian priest's denunciations, the Russian herbal healers of the 16th century probably had as hard a time of it as Western European herbal healers are supposed to have had. The anonymous author does mention 'beneficial herbs' to be used in brewing, but gives no details; only a few spices and the ever present hemp, hops and poppy seed show up in the Domostroi.
By the late 16th century, botanical gardens were well-established in Eastern Europe, especially in Germany, and botanical faculties were established at Universities. Publications such as Fuchs' Great Herbal and Falimirz's Herbarium tend to blur the line between what plants were used and which were merely curiousities studied on the academic level. Capsicum (hot pepper) is one example.
One special use of herbs that deserves mention in Eastern Europe is sweat/steam/vapor baths. Hildegarde of Bingen suggests a number of herbs to be used either in water baths or in vapor baths (in Germany). Mikkel Aaland's article on the Russian Bania quotes a period source that suggests herbs may have been used in Russian steam baths: Adamus Olearius, in his Persian Travel Tales of the early 1600s, says " The Germans who dwell in Muscovy and Livonia are very nice in their Stoves; they strew Pine Leaves powder'd, and all sorts of Herbs and Flowers upon the Floor; which, together with the Lye make a very agreeable Scent."
What is “colonial” about medieval colonial medicine? Iberian health in global context
Journal of Medieval Iberian StudiesVolume 7, Issue 2, 2015 |
|||
Medicine and Empire: Healthcare, Diet and Disease in Portugal (1350–1550)
Open access
- DOI:
- 10.1080/17546559.2015.1077390
pages 151-175
- Received: 12 Nov 2014
- Accepted: 25 Jul 2015
- Published online: 01 Sep 2015
© 2015 The Author(s). Published by Taylor & Francis
Abstract
Colonial
medicine is a thriving field of study in the history of nineteenth- and
twentieth-century medicine. Medicine can be used as a lens to view
colonialism in action and as a way to critique colonialism. This article
argues that key debates and ideas from that modern field can fruitfully
be applied to the Middle Ages, especially for the early empires of
Spain and Portugal (mid-fourteenth to mid-sixteenth centuries). The
article identifies key modern debates, explores approaches to
colonization and colonialism in the Middle Ages and discusses how
medieval and modern medicine and healthcare could be compared using
colonial and postcolonial discourses. The article ends with three case
studies of healthcare encounters in Madeira, Granada and Hispaniola at
the end of the fifteenth century.
Keywords
Spinacetin, A New Caffeoylglycoside, and Other Phenolic Compounds from Gnaphalium uliginosum
2012 Herbal Medicine in Primary Healthcare in Germany: The Patient's Perspective
Evidence-Based Complementary and Alternative Medicine
Volume 2012 (2012), Article ID 294638, 10 pages
http://dx.doi.org/10.1155/2012/294638
Stefanie Joos,1 Katharina Glassen,1 and Berthold Musselmann1,2
1Department of General Practice and Health Services Research, University Hospital Heidelberg, Voßstraße 2, 69115 Heidelberg, Germany
2Family Medicine Practice, Academic Teaching Practice, University of Heidelberg, Hauptstraße 120, 69168 Wiesloch, Germany
Received 24 August 2012; Accepted 12 December 2012
Academic Editor: Annie Shirwaikar
Copyright © 2012 Stefanie Joos et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Abstract
Herbal medicine (HM) is one of the most widely used Complementary and Alternative Medicine (CAM) therapies throughout the world. The WHO has recognized HM as an essential component of primary healthcare. The aim of this study was to explore patients' attitudes towards using HM, their sources of information and the role of costs. Within a qualitative research approach, semi-standardized interviews with 18 patients using HM were conducted and analyzed according to Mayring's content analysis. Patients highlighted their active role and perceived autonomy choosing HM. Most interviewees experienced HM as better, with more sustainable effects and fewer side effects compared to conventional medicine. All media, family, friends, and healthcare professionals were reported as sources of information. Some patients complained that doctors and pharmacists have insufficient knowledge of HM. Most patients expressed their regret that HM is not reimbursed by statutory health insurances but also their general willingness to pay extra for HM. The main challenge for German primary care, besides the reintroduction of reimbursement, is the promotion of knowledge and skill development in HM. This is to ensure patient safety and work in partnership with patients. Appropriate strategies for education must be tailored to the specific needs of health professional groups.
Volume 2012 (2012), Article ID 294638, 10 pages
http://dx.doi.org/10.1155/2012/294638
Stefanie Joos,1 Katharina Glassen,1 and Berthold Musselmann1,2
1Department of General Practice and Health Services Research, University Hospital Heidelberg, Voßstraße 2, 69115 Heidelberg, Germany
2Family Medicine Practice, Academic Teaching Practice, University of Heidelberg, Hauptstraße 120, 69168 Wiesloch, Germany
Received 24 August 2012; Accepted 12 December 2012
Academic Editor: Annie Shirwaikar
Copyright © 2012 Stefanie Joos et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Abstract
Herbal medicine (HM) is one of the most widely used Complementary and Alternative Medicine (CAM) therapies throughout the world. The WHO has recognized HM as an essential component of primary healthcare. The aim of this study was to explore patients' attitudes towards using HM, their sources of information and the role of costs. Within a qualitative research approach, semi-standardized interviews with 18 patients using HM were conducted and analyzed according to Mayring's content analysis. Patients highlighted their active role and perceived autonomy choosing HM. Most interviewees experienced HM as better, with more sustainable effects and fewer side effects compared to conventional medicine. All media, family, friends, and healthcare professionals were reported as sources of information. Some patients complained that doctors and pharmacists have insufficient knowledge of HM. Most patients expressed their regret that HM is not reimbursed by statutory health insurances but also their general willingness to pay extra for HM. The main challenge for German primary care, besides the reintroduction of reimbursement, is the promotion of knowledge and skill development in HM. This is to ensure patient safety and work in partnership with patients. Appropriate strategies for education must be tailored to the specific needs of health professional groups.
Wednesday, 30 December 2015
Has Organic Farming Potential for Development? Comparative Study in Romania and Serbia
Volume 22, 2015, Pages 268–276
2nd
International Conference 'Economic Scientific Research - Theoretical,
Empirical and Practical Approaches', ESPERA 2014, 13-14 November 2014,
Bucharest, Romania
Open Access
Abstract
Nowadays,
in the EU and worldwide, agriculture and food industry face new trends
of developing green alternatives. This agriculture sector emerged as a
result of people concerns about health and environment due to the
intensification of agriculture technologies, and uses of chemicals, in
both agriculture and food processing industry. These problems appeared
and acknowledged by the developed countries, among others, are strictly
related to environmental pollution and increasing problems of health
degradation. The present study investigates the possibilities of
developing organic farming in Romania and Serbia. The results show that
there is a great application that can ensure its development,
considering many factors relating to the way in which resources are
exploited. Thus, statistical data about agricultural areas under organic
farming, uncultivated areas, use of chemicals, and number of
semi-subsistent farms are gathered in both countries and comparative
analyzed. This article makes a foray in assessing the resources that
countries can rely on in developing strategies based on organic
agriculture.
Keywords
- organic farming;
- uncultivated areas;
- healty food;
- HDI
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Copyright © 2015 The Authors. Published by Elsevier B.V.
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