Valorization of Wild Edible Plants as Food Ingredients and Their Economic Value

Loss or Gain of Lipophilic Bioactive Compounds in Vegetables after Domestic Cooking? Effect of Steaming and Boiling

(2021) Alessandra Fratianni et al.   Foods

The PRISMA 2020 statement: an updated guideline for reporting systematic reviews

(2021) Matthew J. Page et al.   Systematic Reviews

Antioxidant capacity of phenolic compounds separated from tea seed oil in vitro and in vivo

(2021) Guoyan Liu et al.   FOOD CHEMISTRY

Biosynthesis Regulation of Folates and Phenols in Plants

(2021) Anna Kołton et al.   SCIENTIA HORTICULTURAE

Characterization and potential use of Diplotaxis erucoides as food ingredient for a sustainable modern cuisine and comparison with commercial mustards and wasabis

(2020) Jesús Clemente-Villalba et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Glucosinolates and phenolic compounds rich broccoli extract: Encapsulation by electrospraying and antitumor activity against glial tumor cells

(2020) Marjana Radünz et al.   COLLOIDS AND SURFACES B-BIOINTERFACES

Comparative assessment of nutritional composition, polyphenol profile, antidiabetic and antioxidative properties of selected edible wild plant species of Bangladesh

(2020) Mohammad Khairul Alam et al.   FOOD CHEMISTRY

Bioactive Compounds in Wild Asteraceae Edible Plants Consumed in the Mediterranean Diet

(2020) Gianfranco Panfili et al.   PLANT FOODS FOR HUMAN NUTRITION

Proximal composition, bioactive compounds content and color preference of Viola x Wittrockiana flowers

(2020) Lorena Aguiar da Silva et al.   International Journal of Gastronomy and Food Science

Assessment of potentially reusable edible wild plant and mushroom gathering sites in eastern Fukushima based on external radiation dose

(2020) Toshiya Matsuura   JOURNAL OF ENVIRONMENTAL RADIOACTIVITY

Food in the Anthropocene: the EAT–Lancet Commission on healthy diets from sustainable food systems

(2019) Walter Willett et al.   LANCET

Edible flowers as functional food: A review on artichoke (Cynara cardunculus L.)

(2019) Alina-Ioana Gostin et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Nutritional composition and bioactivity of Umbilicus rupestris (Salisb.) Dandy: An underexploited edible wild plant

(2019) Júlia Harumi Iyda et al.   FOOD CHEMISTRY

Herbal yield, nutritive composition, phenolic contents and antioxidant activity of purslane (Portulaca oleracea L.) grown in different soilless media in a closed system

(2019) Muhammad H. Alu’datt et al.   INDUSTRIAL CROPS AND PRODUCTS

Potential use in the treatment of inflammatory disorders and obesity of selected wild edible plants from Calabria region (Southern Italy)

(2019) M. Marrelli et al.   SOUTH AFRICAN JOURNAL OF BOTANY

Role of organic acids in the integration of cellular redox metabolism and mediation of redox signalling in photosynthetic tissues of higher plants

(2018) Abir U. Igamberdiev et al.   FREE RADICAL BIOLOGY AND MEDICINE

Bioactive compounds content and antimicrobial activities of wild edible Asteraceae species of the Mediterranean flora under commercial cultivation conditions

(2018) Spyridon A. Petropoulos et al.   FOOD RESEARCH INTERNATIONAL

Chemical composition and bioactive properties of the wild edible plant Raphanus raphanistrum L

(2018) Júlia Harumi Iyda et al.   FOOD RESEARCH INTERNATIONAL

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

(2017) José Pinela et al.   FOOD AND CHEMICAL TOXICOLOGY

Measurement of total phenolic content and antioxidant activity of aerial parts of medicinal plant Coronopus didymus

(2017) Hafiza Noreen et al.   Asian Pacific Journal of Tropical Medicine

Bioavailability and anti-inflammatory activity of phenolic acids found in spray-dried nejayote after its in vitro digestion

(2017) Javier Villela-Castrejón et al.   Journal of Functional Foods

Dynamic and diverse sugar signaling

(2016) Lei Li et al.   CURRENT OPINION IN PLANT BIOLOGY

A manifesto for the valorization of wild edible plants

(2016) Loretta Bacchetta et al.   JOURNAL OF ETHNOPHARMACOLOGY

Postharvest quality changes in fresh-cut watercress stored under conventional and inert gas-enriched modified atmosphere packaging

(2016) José Pinela et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Chemical perspective and criticism on selected analytical methods used to estimate the total content of phenolic compounds in food matrices

(2016) Daniel Granato et al.   TRAC-TRENDS IN ANALYTICAL CHEMISTRY

Wild edible plants as potential antioxidant or nutritional supplements for beverages minimally processed

(2015) Paloma Sanchez-Bel et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Phytochemical and Biological Investigation of Two Diplotaxis Species Growing in Tunisia: D. virgata & D. erucoides

(2015) Nizar Salah et al.   MOLECULES

Chemical Composition and Yield of Six Genotypes of Common Purslane (Portulaca oleracea L.): An Alternative Source of Omega-3 Fatty Acids

(2015) Spyridon Α. Petropoulos et al.   PLANT FOODS FOR HUMAN NUTRITION

Wild edible plant knowledge, distribution and transmission: a case study of the Achí Mayans of Guatemala

(2015) Nerea Turreira-García et al.   Journal of Ethnobiology and Ethnomedicine

Wild food in Europe: A synthesis of knowledge and data of terrestrial wild food as an ecosystem service

(2014) C.J.E. Schulp et al.   ECOLOGICAL ECONOMICS

Nutrients, phytochemicals and antioxidant activity in wild populations of Allium ampeloprasum L., a valuable underutilized vegetable

(2014) P. García-Herrera et al.   FOOD RESEARCH INTERNATIONAL

Nutrient composition of six wild edible Mediterranean Asteraceae plants of dietary interest

(2014) P. García-Herrera et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Global diets link environmental sustainability and human health

(2014) David Tilman et al.   NATURE

Potential anti-inflammatory effect of Leea macrophylla Roxb. leaves: A wild edible plant

(2013) Saikat Dewanjee et al.   FOOD AND CHEMICAL TOXICOLOGY

Perceived health properties of wild and cultivated food plants in local and popular traditions of Italy: A review

(2013) P.M. Guarrera et al.   JOURNAL OF ETHNOPHARMACOLOGY

Mediterranean non-cultivated vegetables as dietary sources of compounds with antioxidant and biological activity

(2013) Patricia Morales et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The importance of traditional uses and nutraceutical aspects of some edible wild plants in human nutrition: the case of Umbria (central Italy)

(2013) Aldo Ranfa et al.   PLANT BIOSYSTEMS

Bioactivity and chemical characterization in hydrophilic and lipophilic compounds of Chenopodium ambrosioides L.

(2013) Lillian Barros et al.   Journal of Functional Foods

Total phenolic contents and antioxidant capacities of 51 edible and wild flowers

(2013) An-Na Li et al.   Journal of Functional Foods

Fatty acids profiles of some Spanish wild vegetables

(2012) P Morales et al.   FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

Influence of the drying method in the antioxidant potential and chemical composition of four shrubby flowering plants from the tribe Genisteae (Fabaceae)

(2011) José Pinela et al.   FOOD AND CHEMICAL TOXICOLOGY

Nutritional composition and bioactive properties of commonly consumed wild greens: Potential sources for new trends in modern diets

(2011) Carla Pereira et al.   FOOD RESEARCH INTERNATIONAL

Montia fontana L. (Portulacaceae), an interesting wild vegetable traditionally consumed in the Iberian Peninsula

(2011) J. Tardío et al.   GENETIC RESOURCES AND CROP EVOLUTION

Tocopherol composition and antioxidant activity of Spanish wild vegetables

(2011) Patricia Morales et al.   GENETIC RESOURCES AND CROP EVOLUTION

Lipophilic and hydrophilic antioxidants, lipid peroxidation inhibition and radical scavenging activity of two Lamiaceae food plants

(2010) Ângela S. F. Fernandes et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Leaves, flowers, immature fruits and leafy flowered stems of Malva sylvestris: A comparative study of the nutraceutical potential and composition

(2010) Lillian Barros et al.   FOOD AND CHEMICAL TOXICOLOGY

Antioxidant activity and chemical constituents of edible flower of Sophora viciifolia

(2010) Zhigang Tai et al.   FOOD CHEMISTRY

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

(2010) Dafne Martins et al.   FOOD CHEMISTRY

In vitro antioxidant properties and characterization in nutrients and phytochemicals of six medicinal plants from the Portuguese folk medicine

(2010) Lillian Barros et al.   INDUSTRIAL CROPS AND PRODUCTS

Food composition databases for nutrition labelling: Experience from Australia

(2010) J. Cunningham et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

The nutritional composition of fennel (Foeniculum vulgare): Shoots, leaves, stems and inflorescences

(2010) Lillian Barros et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

From famine plants to tasty and fragrant spices: Three Lamiaceae of general dietary relevance in traditional cuisine of Trás-os-Montes (Portugal)

(2010) Lillian Barros et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Lamiaceae often used in Portuguese folk medicine as a source of powerful antioxidants: Vitamins and phenolics

(2009) Lillian Barros et al.   LWT-FOOD SCIENCE AND TECHNOLOGY