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

Wild vegetable mixes sold in the markets of Dalmatia (southern Croatia)

(2013) Łukasz Łuczaj et al.   Journal of Ethnobiology and Ethnomedicine

The co-evolutionary perspective of the food-medicine continuum and wild gathered and cultivated vegetables

(2012) Marco Leonti   GENETIC RESOURCES AND CROP EVOLUTION

Edible and Tended Wild Plants, Traditional Ecological Knowledge and Agroecology

(2011) Nancy J. Turner et al.   CRITICAL REVIEWS IN PLANT SCIENCES

Wild vegetables of the Mediterranean area as valuable sources of bioactive compounds

(2011) M. C. Sánchez-Mata et al.   GENETIC RESOURCES AND CROP EVOLUTION

Wild Mediterranean Plants as Traditional Food: A Valuable Source of Antioxidants

(2011) Paola Vanzani et al.   JOURNAL OF FOOD SCIENCE

Fresh edible flowers of ornamental plants – A new source of nutraceutical foods

(2011) Jiri Mlcek et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Nutritional and in vitro antioxidant properties of edible wild greens in Iberian Peninsula traditional diet

(2010) Dafne Martins et al.   FOOD CHEMISTRY

Comparison of nutritional and nutraceutical properties in cultivated fruits of Fragaria vesca L. produced in Italy

(2010) Saer Doumett et al.   FOOD RESEARCH INTERNATIONAL

Six Edible Wild Fruits as Potential Antioxidant Additives or Nutritional Supplements

(2010) Isabel Egea et al.   PLANT FOODS FOR HUMAN NUTRITION

Maturity Stage at Harvest Determines the Fruit Quality and Antioxidant Potential after Storage of Sweet Cherry Cultivars

(2009) María Serrano et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Antioxidant Activity of Phenolic Compounds: FromIn VitroResults toIn VivoEvidence

(2008) M. S. Fernandez-Panchon et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Organic acids composition of Cydonia oblonga Miller leaf

(2008) Andreia P. Oliveira et al.   FOOD CHEMISTRY

Evaluation of in vitro antioxidant properties of some traditional Sardinian medicinal plants: Investigation of the high antioxidant capacity of Rubus ulmifolius

(2007) Stefano Dall’Acqua et al.   FOOD CHEMISTRY