Nutritional and antioxidant properties of wild edible plants and their use as potential ingredients in the modern diet

References

• Cho YS, Yeum KJ, Chen CY, Beretta G, Tang G, Krinsky N, Yoon S, et al. 2007. Phytonutrients affecting hydrophilic and lipophilic antioxidant activities in fruits, vegetables and legumes. J Sci Food Agriculture 87:1096–1107
   Web of Science ®Google Scholar
• Dall’Acqua S, Cervellati R, Loi MC, Innocenti G. 2008. Evaluation of in vitro antioxidant properties of some traditional Sardinian medicinal plants: investigation of the high antioxidant capacity of Rubus ulmifolius. Food Chem 106:745–749
   Web of Science ®Google Scholar
• Dogan Y. 2012. Traditionally used wild edible greens in the Aegean Region of Turkey. Acta Soc Botanic Polo 81:329–342
   Web of Science ®Google Scholar
• Doumett S, Fibbi D, Cincinelli A, Giordani E, Nin S, Del Bubb, M. 2011. Comparison of nutritional and nutraceutical properties in cultivated fruits of Fragaria vesca L. produced in Italy. Food Research International 44:1209–1216
   Web of Science ®Google Scholar
• Egea I, Sánchez-Bel P, Romojaro F, Pretel MT. 2010. Six edible wild fruits as potential antioxidant additives or nutritional supplements. Plant Foods Human Nutr 65:121–129
   PubMed Web of Science ®Google Scholar
• Farnham MW, Grusak MA, Wang M. 2000. Calcium and magnesium concentration of inbred and hybrid broccoli heads. J Am Soc Horticultural Sci 125:344–349
   Web of Science ®Google Scholar
• Fernández-Panchón MS, Villano D, Troncoso AM, García-Parrilla MC. 2008. Antioxidant activity of phenolic compounds: from in vitro results to in vivo evidence. Crit Rev Food Sci Nutr 48:649–667
   PubMed Web of Science ®Google Scholar
• García-Alonso M, De Pascual TS, Santos-Buelga C, Rivas-Gonzalo JC. 2004. Evaluation of the antioxidant properties of fruit. Food Chem 84:13–18
   Web of Science ®Google Scholar
• Guil JL, Rodríguez I, Torija ME. 1997. Nutritional and toxic factors in selected wild edible plants. Plant Foods Human Nutr 51:99–107
   PubMed Web of Science ®Google Scholar
• Hedrick UP. 1972. Sturtevant's edible plants of the world. New York: Dover Publications
   Google Scholar
• Jiang Y, Penb L, Lia J. 2004. Use of citric acid for shelf life and quality maintenance of fresh-cut Chinese water chestnut. J Food Eng 63:325–328
   Web of Science ®Google Scholar
• Leonti M. 2012. The co-evolutionary perspective of the food-medicine continuum and wild gathered and cultivated vegetables. Gen Res Crop Evol 59:1295–1302
   Web of Science ®Google Scholar
• Łuczaj Ł, Marijana ZK, Tihomir M, Katija D, Marija P. 2013. Wild vegetable mixes sold in the markets of Dalmatia (southern Croatia). J Ethnobiol Ethnomed 9:2. doi:10.1186/1746-4269-9-2
   PubMed Web of Science ®Google Scholar
• Łuczaj Ł, Pieroni A, Tardío J, Pardo-de-Santayana M, Sõukand R, Svanberg I, Kalle R. 2012. Wild food plant use in 21st century Europe: the disappearance of old traditions and the search for new cuisines involving wild edibles. Acta Soc Botan Polo 81:359–370
   Web of Science ®Google Scholar
• Marinova D, Ribarova F, Atanassova M. 2005. Total phenolics and total flavonoids in Bulgaria fruits and vegetables. J Univ Chem Technol Metal 40:255–260
   Google Scholar
• Martins D, Barros L, Carvalho AM, Ferreira IC. 2011. Nutritional and in vitro antioxidant properties of edible wild greens in Iberian Peninsula traditional diet. Food Chem 125:488–494
   Web of Science ®Google Scholar
• Mlcek J, Rop O. 2011. Fresh edible flowers of ornamental plants – a new source of nutraceutical foods. Trends Food Sci Technol 22:561–569
   Web of Science ®Google Scholar
• Murcia MA, Egea I, Romojaro F, Parras P, Jimenez AM, Martínez-Tome M. 2004. Antioxidant evaluation in dessert spices compared with common food additives. Influence of irradiation procedure. J Agric Food Chem 52:1872–1881
   PubMed Web of Science ®Google Scholar
• Murcia MA, Jimenez AM, Martinez-Tome M. 2001. Evaluation of the antioxidant properties of Mediterranean and tropical fruits compared with common food additives. J Food Protect 64:2037–2046
   PubMed Web of Science ®Google Scholar
• Oliveira AP, Pereira JA, Andrade PB, Valentão P, Seabra RM, Silva BM. 2008. Organic acids composition of Cydonia oblonga Miller leaf. Food Chem 111:393–399
   PubMed Web of Science ®Google Scholar
• Pardo de Santayana M, Tardio J, Morales R. 2005. The gathering and consumption of wild edible plants in the Campoo (Cantabria, Spain). Int J Food Sci Nutr 56:529--542
   Google Scholar
• Proteggente AR, Pannala AS, Paganga G, Van Buren L, Wagner E, Wiseman S. 2002. The antioxidant activity of regularly consumed fruit and vegetables reflects their phenolic and vitamin C composition. Free Rad Res 36:217–233
   PubMed Web of Science ®Google Scholar
• Rivera D, Obón C, Heinrich M, Inocencio C, Verde A, Fajardo J. 2006. Gathered Mediterranean food plants - ethnobotanical investigations and historical development. In: Heinrich M, Müller WE, Galli C, editors. Local Mediterranean food plants and nutraceuticals. Basel, Karger: Forum Nutrition. p 18–74
   Google Scholar
• Salvatore S, Pellegrini N, Brenna OV, Del Rio D, Frasca G, Brighenti F, Tumino R. 2005. Antioxidant characterization of some Sicilian edible wild greens. J Agric Food Chem 53:9465–9471
   PubMed Web of Science ®Google Scholar
• Sánchez-Mata MC, Cabrera-Loera RD, Morales P, Fernández-Ruiz V, Cámara M, Díez-Marqués C, Pardo-de-Santayana M, Tardío J. 2012. Wild vegetables of the Mediterranean area as valuable sources of bioactive compounds. Gen Res Crop Evol 59:431–443
   Web of Science ®Google Scholar
• Serrano M, Díaz-Mula HM, Zapata PJ, Castillo S, Guillén F, Martínez-Romero D, Valverde JM, Valero D. 2009. Maturity stage at harvest determines the fruit quality and antioxidant potential after storage of sweet cherry cultivars. J Agric Food Chem 57:3240–3246
   PubMed Web of Science ®Google Scholar
• Serrano M, Guillén F, Martínez-Romero D, Castillo S, Valero D. 2005. Chemical constituents and antioxidant activity of sweet cherry at different ripening stages. J Agric Food Chem 53:2741–2745
   PubMed Web of Science ®Google Scholar
• Singleton VL, Orthofer R, Lamuela-Raventos RM. 1999. Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin–Ciocalteu reagent. Meth Enzymol 299:152–178
   Web of Science ®Google Scholar
• Souci SW, Fachmann W, Kraut H. 2008. Food composition and nutrition tables. (7th revised and completed edition). Stuttgart: Medpharm Scientific Publishers
   Google Scholar
• Surveswaran S, Cai YZ, Corke H, Sun M. 2007. Systematic evaluation of natural phenolic antioxidants from 133 Indian medicinal plants. Food Chem 102:938–953
   Web of Science ®Google Scholar
• Tardío J, Pardo de Santayana M, Morales R. 2006. Ethnobotanical review of wild edible plants in Spain. Botan J Linnean Soc 152:27–71
   Web of Science ®Google Scholar
• The Plant List. 2012. A working list of all plant species. Available at: http://www.theplantlist.org/. Accessed on 10 July 2012
   Google Scholar
• Turner NJ, Łuczaj ŁJ, Migliorini P, Pieroni A, Dreon, AL, Sacchetti, LE, Paoletti MG. 2011. Edible and tended wild plants, traditional ecological knowledge and agroecology. Crit Rev Plant Sci 30:198–225
   Web of Science ®Google Scholar
• US Department of Agriculture–Agricultural Research Service (USDA-ARS). 1998. USDA nutrient database for standard reference, release 12. Nutrient Data Laboratory Home Page. Available at: http://www.nal.usda.gov/fnic/foodcomp. Accessed on 05 July 2012
   Google Scholar
• Vanzani P, Rossetto M, De Marco V, Sacchetti LE, Paoletti MG, Rigo A. 2011. Wild Mediterranean plants as traditional food: a valuable source of antioxidants. J Food Sci 76:46–51
   PubMed Web of Science ®Google Scholar