Ethnobotanical and Food Composition Monographs of Selected Mediterranean Wild Edible Plants

Tardío, Javier; Sánchez‐Mata, María de Cortes; Morales, Ramón; Aguado, M. Teresa; García-Herrera, Patricia; Morales, Patrícia; Díez-Marqués, Carmen; Fernández‐Ruiz, Virginia; Cámara, Montaña; Pardo‐de‐Santayana, Manuel; Matallana-González, María Cruz; Ruiz‐Rodríguez, Brígida María; Sánchez‐Mata, Daniel; Torija‐Isasa, María Esperanza; Guil‐Guerrero, José Luis; Boussalah, Noureddine

doi:10.1007/978-1-4939-3329-7_13

Cited by 32 publications

(58 citation statements)

References 162 publications

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“…In general, plants are interesting sources of hydrophilic vitamins. However, the content in lipophilic vitamins may be low, since these micronutrients are associated to the lipid fraction of the tissues and plants are fat-poor foods (Sánchez-Mata and Tardío, 2016). Table 6 presents the composition in hydrophilic (vitamin B 9 and vitamin C) and lipophilic (vitamins E) vitamins of the selected WEPs.…”

Section: Vitaminsmentioning

confidence: 99%

Wild edible plants: Nutritional and toxicological characteristics, retrieval strategies and importance for today's society

Pinela

Ferreira

2017

Food and Chemical Toxicology

127

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A B S T R A C TWild edible plants (WEPs) are part of the cultural and genetic heritage of different regions of the world. In times of famine and scarcity, these sources of nutrients and health-promoting compounds have received high importance mainly in rural and suburban areas. Although currently underutilized, WEPs are still consumed traditionally by different communities and are gaining relevance in today's society. However, these foods lack recognition as significant contributors to the human diet in developed areas. This review describes the nutritional value of WEPs from the North-eastern region of Portugal and points out those containing potentially toxic compounds. Several retrieval strategies are presented with the aim of promoting the (re)use, production, commercialization and conservation of WEPs (wild harvested plants and crop wild relatives), and their importance for social, economic and agro-ecological development is highlighted.

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Section: Vitaminsmentioning

confidence: 99%

Wild edible plants: Nutritional and toxicological characteristics, retrieval strategies and importance for today's society

Pinela

Ferreira

2017

Food and Chemical Toxicology

127

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“…During the review, a number of ethnobotanical surveys on plant use in European countries (Switzerland (Abbet et al, 2014), Cyprus (Della et al, 2006), Czech Republic (Simkova and Polesny, 2015), Poland (Łuczaj, 2008, 2010Łuczaj and Szymanski, 2007), Spain (Menendez-Baceta et al, 2012), Portugal (Pardo- de-Santayana et al, 2007), Italy (Passalacqua et al, 2007;Pieroni, 1999), Slovakia (Łuczaj, 2012), Estonia (Sõukand and Kalle, 2016), Sweden (Svanberg, 2012), and the Mediterranean area as a whole (Tardío et al, 2016) were identified and systematically checked for information on use for all reviewed species.…”

Section: Methodsmentioning

confidence: 99%

“…Flowers have been used in Switzerland and Denmark in salads, as spice, or as a snack (Abbet et al, 2014;Brøndegaard, 1987). In Spain, the flowers were sucked for nectar by children and have been used to decorate salads as early as in the 1700s (Tardío et al, 2016).…”

Section: Boraginaceaementioning

confidence: 99%

Are wild and cultivated flowers served in restaurants or sold by local producers in Denmark safe for the consumer?

Pedersen

Olesen

Eriksen

et al. 2018

Food and Chemical Toxicology

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New Nordic Food has within the last decade received much media coverage with chefs of top restaurants using wild plants for foods. As part of a control campaign, the Danish Veterinary and Food Administration visited 150 restaurants and local food producers from May-October 2016 and investigated their use of plants picked from the wild, cultivated in private gardens or market gardens. Among the species used were the flowers from 23 plants. Here we present a safety evaluation of these flowers based on published phytochemical investigations and toxicological data in humans, farm animals, pets, or experimental animals. Of the 23 flowers reviewed, nine contained compounds with toxic or potentially toxic effects if eaten, two contained unidentified toxic compound(s), and four were flowers from plants with potentially toxic compounds present in other plant parts or related species. Many of the flowers may be considered novel, since a use to a significant degree in Europe prior to 15 May 1997 before Regulation (EC) 258/97 on novel food and novel food ingredients came into force could not be established. In conclusion, this review illuminates a striking lack of chemical and toxicological data of many of the proposed wild or cultivated flowers for food use.

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“…The hop cones are the most used part of the plant, but there are other parts that also have an interest as food. Hop shoots with little leaves are eaten stewed in a traditional way in Spain, whose nutritional composition and antioxidant properties have already been described (Tardío et al, 2016). In addition, there are also reports on the antioxidant and antimicrobial activities of hop cones and leaves (Abram et al, 2015).…”

Section: Introductionmentioning

confidence: 99%

Phenolic composition and antioxidant, antimicrobial and cytotoxic properties of hop (Humulus lupulus L.) Seeds

Alonso‐Esteban

Pinela

Barros

et al. 2019

Industrial Crops and Products

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Hop (Humulus lupulus L.) is a perennial climbing plant cultivated for commercial use, mainly in brewing industry, since the female inflorescences (cones) contain lupulin glands that confer the characteristic bitterness, aroma and flavour to beer. However, the bioactive potential of the seeds found in these cones remains unexplored. In this study, the phenolic composition of hop seeds was analysed by LC-DAD-ESI/MS n and its antioxidant, cytotoxic and antimicrobial activities were screened against oxidizable substrates, human tumour and non-tumour cell lines, and different bacteria and fungi, respectively. (+)-Catechin and (-)-epicatechin were identified in the seeds, totalizing 17.6 ± 0.7 mg/g extract. The seed extract showed antioxidant activity mainly through the formation inhibition of thiobarbituric acid reactive substances (TBARS), and had cytotoxic effects against MCF-7 (breast adenocarcinoma), NCI-H460 (non-small cell lung cancer), HeLa (cervical carcinoma), and HepG2 (hepatocellular carcinoma) tumour cells, but no toxicity towards the normal PLP2 cell line was observed. The extract showed remarkable antimicrobial properties, being better than the positive controls against almost all tested bacteria and fungi of the genus Penicillium. These results highlight the potential of hop seeds as a source of functional ingredients with applications in the food and pharmaceutical sectors.

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Ethnobotanical and Food Composition Monographs of Selected Mediterranean Wild Edible Plants

Cited by 32 publications

References 162 publications

Wild edible plants: Nutritional and toxicological characteristics, retrieval strategies and importance for today's society

Wild edible plants: Nutritional and toxicological characteristics, retrieval strategies and importance for today's society

Are wild and cultivated flowers served in restaurants or sold by local producers in Denmark safe for the consumer?

Phenolic composition and antioxidant, antimicrobial and cytotoxic properties of hop (Humulus lupulus L.) Seeds

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