Wild Greens as Source of Nutritive and Bioactive Compounds Over the World

Morales, Patrícia; García-Herrera, Patricia; González, María Eugenia Pérez; Hurtado, Montaña Cámara; Mata, María de Cortés Sánchez

doi:10.1002/9781118944653.ch7

Cited by 5 publications

(4 citation statements)

References 139 publications

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“…Wild foods (both plants and non) provided between 1% and 19% of the iron consumed, between 5% and 45% of the calcium and between 0% and 31% of the vitamin A equivalents (RAE) in the diets of women and children in studies from Benin, Tanzania, and the Philippines [ 21 ]. These neglected biological resources have, in fact, been shown to contain equally, if not higher amounts, of nutrients than more widely available commercial crops [ 5 , 27 , 28 , 29 ], and, if properly assessed and managed, could be introduced in national food and nutrition security and sovereignty strategies that focus on nutrient adequacy rather than quantity of staples, while being culturally acceptable.…”

Section: The Importance Of Wild Food Plants Todaymentioning

confidence: 99%

Born to Eat Wild: An Integrated Conservation Approach to Secure Wild Food Plants for Food Security and Nutrition

Borelli

Hunter

Powell

et al. 2020

Plants

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Overlooked in national reports and in conservation programs, wild food plants (WFPs) have been a vital component of food and nutrition security for centuries. Recently, several countries have reported on the widespread and regular consumption of WFPs, particularly by rural and indigenous communities but also in urban contexts. They are reported as critical for livelihood resilience and for providing essential micronutrients to people enduring food shortages or other emergency situations. However, threats derived from changes in land use and climate, overexploitation and urbanization are reducing the availability of these biological resources in the wild and contributing to the loss of traditional knowledge associated with their use. Meanwhile, few policy measures are in place explicitly targeting their conservation and sustainable use. This can be partially attributed to a lack of scientific evidence and awareness among policymakers and relevant stakeholders of the untapped potential of WFPs, accompanied by market and non-market barriers limiting their use. This paper reviews recent efforts being undertaken in several countries to build evidence of the importance of WFPs, while providing examples of cross-sectoral cooperation and multi-stakeholder approaches that are contributing to advance their conservation and sustainable use. An integrated conservation approach is proposed contributing to secure their availability for future generations.

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Section: The Importance Of Wild Food Plants Todaymentioning

confidence: 99%

Born to Eat Wild: An Integrated Conservation Approach to Secure Wild Food Plants for Food Security and Nutrition

Borelli

Hunter

Powell

et al. 2020

Plants

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“…They have been mainly associated with the "famine" period when the inhabitants of rural areas used to collect them from the wild due to scarcity of food; hence they are termed "famine food" [2]. Wild edible plants are usually used as leafy greens and they are included in many traditional dishes and recipes of the highly appreciated "Mediterranean diet" [3,4]; however, the ever-growing marketing trends for healthy and functional foods have renewed the interest in these species due to their rich phytochemical profile and interesting bioactive properties [5,6]. Cichorium spinosum is a wild edible green of the Mediterranean basin, also known as "stamnagkathi", which abounds in the coastal areas of this region [7].…”

Section: Introductionmentioning

confidence: 99%

Fertilization of Pot-Grown Cichorium spinosum L.: How It Can Affect Plant Growth, Chemical Profile, and Bioactivities of Edible Parts?

et al. 2022

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Cichorium spinosum L. is a perennial wild edible plant that is usually found near the coasts of the Mediterranean basin. In the present study, we evaluated the effect of the fertilization regime on the growth and chemical profile of pot-grown C. spinosum plants, as well as the effect of extraction protocol (aqueous and hydroethanolic extracts on bioactive properties). For this purpose, plants were fertilized via a nutrient solution that differed in the amounts (mg/L) of N:P:K, e.g., 100:100:100 (C111), 200:100:100 (C211), 200:200:200 (C222), 300:100:100 (C311), 300:200:200 (C322), and 300:300:300 (C333) mg/L of N:P:K, as well as a control treatment with no fertilizer added (C0). The fertilization regime had a beneficial effect on the growth parameters of spiny chicory, while it improved its nutritional value, as indicated by the polyunsaturated (PUFA)/saturated (SFA) ratio being higher than 0.45 and the omega-6 (n-6)/omega-3 (n-3) ratio being lower than 4.0. Seven phenolic compounds were detected, including two phenolic acids and five flavonoids, while a varied composition was recorded depending on the fertilization regime and the extraction protocol. In regards to the studied bioactive parameters, antioxidant activity was significantly affected by the applied fertilizers and the extraction protocol, while there was no significant effect on the cytotoxicity, hepatotoxicity, and anti-inflammatory activity. The antimicrobial properties of C. spinosum showed varying trends depending on the bacterial strain, the fertilization regime, and the extraction protocol, whereas we recorded the extracts’ weak antifungal activity against the studied fungi. In conclusion, even though the fertilization of C. spinosum plants had beneficial effects on growth and nutritional value, a significant effect of the extraction protocol on the chemical profile and bioactivities of the edible leaves was also recorded, indicating the application of tailor-made fertilization regimes combined with the most suitable extraction method for the achievement of high-quality final products.

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“…They grow in the tropics and Asia Common bean usually refers to food legumes of the genus Phaseolus, family Leguminosae, subfamily Papilionoideae, tribe Phaseoleae, and subtribe Phaseolinae. The genus Phaseolus contains some 50 wild-growing species distributed only in the Americas (Asian Phaseolus have been reclassified as Vigna) [4] . Beans in general, are important sources of macronutrients, micronutrients and antioxidant compounds with a great potential for human and animal nutrition [5] .…”

Section: Introductionmentioning

confidence: 99%

Significance of fermentation process on biochemical properties of Phaseolus vulgaris (red beans)

Worku

Sahu

2017

Biotechnology Reports

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Wild Greens as Source of Nutritive and Bioactive Compounds Over the World

Cited by 5 publications

References 139 publications

Born to Eat Wild: An Integrated Conservation Approach to Secure Wild Food Plants for Food Security and Nutrition

Born to Eat Wild: An Integrated Conservation Approach to Secure Wild Food Plants for Food Security and Nutrition

Fertilization of Pot-Grown Cichorium spinosum L.: How It Can Affect Plant Growth, Chemical Profile, and Bioactivities of Edible Parts?

Significance of fermentation process on biochemical properties of Phaseolus vulgaris (red beans)

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