Please use this identifier to cite or link to this item: https://hdl.handle.net/11000/32370
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dc.contributor.authorClemente Villalba, Jesús-
dc.contributor.authorBurló, Francisco-
dc.contributor.authorHernández, Francisca-
dc.contributor.authorCarbonell-Barrachina, Ángel A.-
dc.contributor.otherDepartamentos de la UMH::Producción Vegetal y Microbiologíaes_ES
dc.date.accessioned2024-06-28T10:56:11Z-
dc.date.available2024-06-28T10:56:11Z-
dc.date.created2023-02-27-
dc.identifier.citationFoods 2023, 12(5), 1012es_ES
dc.identifier.issn2304-8158-
dc.identifier.urihttps://hdl.handle.net/11000/32370-
dc.description.abstract(1) Background: Wild Edible Plants (WEPs) are plants that grow without human help, by simply using the available resources. These types of plants are undervalued, because there is a lack of knowledge about their bioactive composition and nutritional/functional potential. (2) Scope and Approach: The main aim of this review is to fully identify the potential uses and importance of WEPs in certain regions based on (i) their sustainability, because they grow with their own resources, (ii) their content of bioactive compounds and consequently nutritional and functional value, (iii) their socio-economic relevance, and (iv) their ability to be useful in the agri-food industry in the short term. (3) Results: This review found evidence that a consumption of between 100 and 200 g of some of these WEPs can cover up to 50% of the recommended daily intake of proteins and fiber, being also a natural source of macro- and micro-minerals. Regarding their bioactive composition, most of these plants contain phenolic compounds and flavonoids, which determine their antioxidant capacity. (4) Conclusions: These reported results clearly demonstrate the high potential of the WEPs from a nutritional, economic and social point of view; although further studies are needed to gather deeper scientific information about their potential role in the socio-economic sustainability of specific groups of farmers worldwidees_ES
dc.formatapplication/pdfes_ES
dc.format.extent21es_ES
dc.language.isoenges_ES
dc.publisherMDPIes_ES
dc.rightsinfo:eu-repo/semantics/openAccesses_ES
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.subjectAntioxidantses_ES
dc.subjectEdible flowerses_ES
dc.subjectEconomic valuees_ES
dc.subjectMineralses_ES
dc.subjectPrincipal component analysises_ES
dc.subjectSugarses_ES
dc.subjectTotal phenol contentes_ES
dc.subjectFlavonoidses_ES
dc.subject.otherCDU::6 - Ciencias aplicadas::63 - Agricultura. Silvicultura. Zootecnia. Caza. Pescaes_ES
dc.titleValorization of Wild Edible Plants as Food Ingredients and Their Economic Valuees_ES
dc.typeinfo:eu-repo/semantics/articlees_ES
dc.relation.publisherversionhttps://doi.org/10.3390/foods12051012es_ES
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Artículos Producción vegetal y microbiología


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