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Health Effects (CO2-Plant Production of Health-Promoting Substances: Common Food Plants)

Material in this section originates from the following category in our Subject Index:

Health Effects (Carbon Dioxide: Health-Promoting Substances, Common Food Plants)


Material preceded by an asterisk (*) was posted after this subject summary was written and therefore is not included in the summary.  This material will be integrated into the summary at a later date.

Summary


* -- The Combined Impact of Ocean Warming, Acidification and Eutrophication on a Green Seaweed

* -- Vitamin C Concentration Spinach is Enhanced by Elevated CO2

* -- Carbon Dioxide Enrichment of Peach Trees: How Sweet It Is!

* -- Effects of Elevated CO2 on the Quantity and Quality of Soybeans

* -- Growing More Tasty and Health-Promoting Greenhouse Tomatoes

* -- Spinach for Space Travel

Elevated CO2 Enhances the Berry Quality of Sub-Arctic Shrubs

* -- Real Climate Change in a Real Greenhouse: Its Impact on Tomatoes

The Cancer-Kale Connection: What's CO2 Got To Do With It?

Elevated CO2 Leads to More Nutritious Spinach ... and More of It!

Effects of Elevated CO2 on Health-Promoting Properties of Broccoli

CO2, Temperature and Soil Nitrogen Effects on Soybean Seed Isoflavone Concentrations

* -- Responses of Medicinal Substances in St. John's Wort to Elevated CO2

Effects of Elevated CO2 on the Isoflavone Content of Soybean Seeds

Is the Ongoing Rise in the Air's CO2 Content Enhancing the Health-Promoting Properties of the Food We Eat?

Orange Juice Vitamin C Concentration: How Is It Linked to the Air's CO2 Content?

Why Are We Living Longer?