The Beneficial Health Effects of Vegetables and Wild Edible Greens: The Case of the Mediterranean Diet and Its Sustainability

Abstract

The Mediterranean diet (MD) concept as currently known describes the dietary patterns that were followed in specific regions of the area in the 1950s and 1960s. The broad recognition of its positive effects on the longevity of Mediterranean populations also led to the adoption of this diet in other regions of the world, and scientific interest focused on revealing its health effects. MD is not only linked with eating specific nutritional food products but also with social, religious, environmental, and cultural aspects, thus representing a healthy lifestyle in general. However, modern lifestyles adhere to less healthy diets, alienating people from their heritage. Therefore, considering the increasing evidence of the beneficial health effects of adherence to the MD and the ongoing transitions in consumers’ behavior, the present review focuses on updating the scientific knowledge regarding this diet and its relevance to agrobiodiversity. In addition, it also considers a sustainable approach for new marketing opportunities and consumer trends of the MD.

Impact of Salinity on the Growth and Chemical Composition of Two Underutilized Wild Edible Greens: Taraxacum officinale and Reichardia picroides

“…According to FAO, a significant part of world food production is obtained from only nine crops, which entails increased risk of genetic erosion due to agrobiodiversity degradation [13]. In this context, wild edible greens are a promising solution toward the sustainable increase in agrobiodiversity since they are tolerant to arduous conditions and can easily adapt to climate changes [14,15]. Most of these species are an integral part of local cuisines and are traditionally used for culinary and medicinal purposes [16][17][18].…”

The Compositional Aspects of Edible Flowers as an Emerging Horticultural Product

“…The use of flowers in human diet and culinary preparations is not something new but is dated back to the ancient years [1]. However, nowadays there is a growing trend in using flowers for edible purposes due to the increased awareness of consumers regarding the impact of diet on human health, as well as due to the revival of healthy lifestyles related to specific regions of the world, e.g., the Mediterranean diet [2,3]. Moreover, the high number of studies that explore the health benefits, the nutritional value, and the bioactive properties of edible flowers are the key drivers for the food industry and the consumers that demand the production of functional and healthy foods [4].…”

Microgreens: from trendy vegetables to functional food and potential nutrition security resource

“…The variety of edible plant species and populations suitable to produce microgreens continues to expand and constitutes a rich assortment of shapes, textures, and colors which are associated with unique sensorial and nutritional properties that are distinctive of the genetic material used (Di Gioia et al, 2017aKyriacou et al, 2016). Microgreens offer, for example, a new opportunity to recover and create high-value products using neglected genetic resources, local landraces, and populations characterized by particular quality attributes and unique nutritional profiles (Chatzopoulou et al, 2020;Correâ et al, 2020bCorreâ et al, , 2020aDi Gioia and Santamaria, 2015). Such opportunity pairs well with the continuous search for innovations and new products in the food industry and with consistently increasing consumer demands for fresh, nutrient-rich and healthy vegetable products, as well as with the need to address food and nutrition security issues in low-and middle-income countries or in food deserts of high-income countries (Byker Shanks et al, 2020;Di Gioia et al, 2019).…”