Biodiversity and nutrition: A common path toward global food security and sustainable development

Toledo, Álvaro; Burlingame, Barbara

doi:10.1016/j.jfca.2006.05.001

Cited by 223 publications

(163 citation statements)

References 21 publications

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“…Essa variação pode ser explicada pelas diferenças de clima, solo, práticas agrícolas e características genéticas das sementes analisadas. Sendo assim, dados sobre o teor de nutrientes desses alimentos precisam ser obtidos levando-se em consideração variáveis como procedência geográfica, condições ambientais e caracterização varietal das nozes e sementes comestíveis 29 .…”

Section: Segundo a Food And Agriculture Organizationunclassified

Composição química de nozes e sementes comestíveis e sua relação com a nutrição e saúde

Freitas

Naves

2010

Rev. Nutr.

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R E S U M OEsta revisão sistemática compara a composição química em nutrientes e outros compostos bioativos entre diferentes nozes e sementes comestíveis, relacionando-a com a nutrição e saúde. Foi realizada pesquisa bibliográfica nas bases Biological Abstracts, CAB Abstracts, Food Science and Technology Abstracts, Medline e Lilacs segundo os critérios de seleção: artigos de pesquisa original publicados nos últimos cinco anos em periódicos nacionais ou internacionais das áreas de Ciência de Alimentos, Medicina I e Medicina II, indexados no Institute for Scientific Information. Os artigos foram analisados conforme critérios de qualidade pré-estabelecidos. Nozes verdadeiras (amêndoas, avelãs, castanhas, castanhas-de-caju, castanhas-do-pará, macadâmias, nozes e pistaches) e sementes comestíveis (amendoim e amêndoa de baru) são boas fontes de lipídeos e proteínas. As frações lipídicas são compostas especialmente pelos ácidos graxos oléico (C18:1) e linoléico (C18:2), com destaque para a relação ω-6:ω-3 da macadâmia, noz, castanha e amêndoa de baru, perfil favorável à redução do risco de doenças cardiovasculares. As proteínas apresentam perfil de aminoácidos que atende grande parte das necessidades de escolares, contendo teores mais elevados de sulfurados que as leguminosas como feijões..Essas nozes e sementes comestíveis também são boas fontes de fitoesteróis, especialmente de β-sitoesterol; de minerais, sobretudo cálcio, ferro, zinco, selênio e potássio; de tocoferóis, com ênfase para o α-tocoferol, e de fibras alimentares insolúveis. Esses alimentos contêm alta densidade de nutrientes e de substâncias bioativas que potencializam seus efeitos benéficos à saúde e, portanto, o estudo e o consumo deles devem ser estimulados. A B S T R A C T

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Section: Segundo a Food And Agriculture Organizationunclassified

Composição química de nozes e sementes comestíveis e sua relação com a nutrição e saúde

Freitas

Naves

2010

Rev. Nutr.

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“…As far, there is few studies regarding the plant species diversity as a component for local cuisine. This aspect becomes limitation aspect for further culinary tourism development, including conservation programs of plant which are an important in local cuisine [7]. There are also limitation program for tourism product development related to the local cuisine.…”

Section: Introduction *mentioning

confidence: 99%

Plants Diversity for Ethnic Food and the Potentiality of Ethno-culinary Tourism Development in Kemiren Village, Banyuwangi, Indonesia

Putri

Hakim

Indriyani

2017

JITODE

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Recent rapid grow of culinary tourism has significant potential contribution to enhancing biodiversity conservation especially biodiversity of local plant species for local food and food preparation tradition in local community. Ethnic food has been explored as one of the indigenous resources for community-based tourism, in which it is important in community development and biodiversity conservation. The aim of the study was to describe the involvement of plant in local cuisine and the concept of ethno-culinary tourism products development. The research was based on ethnobotanical study through observation and interviews with local community and tourism stakeholder in Kemiren Village, Banyuwangi. This study found that there was 108 ethnic food menu in Kemiren Village. There are 67 species of 35 plant family were used in local cuisine. Kemiren Village has been identified rich in term of traditional culinary which are able to be developed as attractive cuisine in culinary tourism.

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“…The improved qualitative value of organic vs. conventional produce, however, has not been ascertained [33], [34]. Although nutrient content depends on a number of factors, the potato variety is thought to be among the most significant factors [35].…”

Section: Introductionmentioning

confidence: 99%

Carotenoids and Phenols of Organically and Conventionally Cultivated Potato Varieties

Mūrniece¹,

Krūma²,

Skrabule³

et al. 2013

IJCEA

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Abstract-Many of the compounds present in potato are important because of their beneficial effects on health, therefore, are highly desirable in the human diet. The orange and yellow colour of the tuber flesh is due to carotenoids. The aim of this research was to determine the content of total phenolic content and carotenoids in relationship with the colour of organically and conventionally cultivated potato varieties before and after period of storage. In the research 31 potato samples of 12 potato varieties were analyzed on total carotenoid, total phenolic content and colour. Obtained results show that there was significant influence on carotenoid content between different cultivation environments (p<0.05) and between varieties (p<0.05). Total phenolic content significantly varies both per variety (p<0.001) and storage conditions (p<0.001).

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Biodiversity and nutrition: A common path toward global food security and sustainable development

Cited by 223 publications

References 21 publications

Composição química de nozes e sementes comestíveis e sua relação com a nutrição e saúde

Composição química de nozes e sementes comestíveis e sua relação com a nutrição e saúde

Plants Diversity for Ethnic Food and the Potentiality of Ethno-culinary Tourism Development in Kemiren Village, Banyuwangi, Indonesia

Carotenoids and Phenols of Organically and Conventionally Cultivated Potato Varieties

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