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

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dc.contributor.authorPereira, Carla
dc.contributor.authorBarros, Lillian
dc.contributor.authorCarvalho, Ana Maria
dc.contributor.authorFerreira, Isabel C.F.R.
dc.date.accessioned2011-10-25T09:54:13Z
dc.date.available2011-10-25T09:54:13Z
dc.date.issued2011
dc.description.abstractBeyond the composition of the usual macronutrients and micronutrients, it is important to provide information on the composition of bioactive compounds and antioxidant capacity of foods, particularly of wild species to regain them for nowadays dietary habits. Many greens are known as excellent sources of natural antioxidants, and consumption of fresh plants in the diet may contribute to the daily antioxidant intake. In the present study five leafy wild greens traditionally consumed (Borago officinalis, Montia fontana, Rorippa nasturtium-aquaticum, Rumex acetosella, Rumex induratus) were studied in order to document macronutrients, micronutrients and non-nutrients composition. R. induratus revealed the highest levels of sugars, ascorbic acid, tocopherols, lycopene, chlorophylls, flavonoids, and one of the highest antioxidant activity expressed as DPPH scavenging activity, B-carotene bleaching inhibition, and TBARS formation inhibition. R. nasturdium-aquaticum showed the healthier PUFA/SFA and n-6/n-3 ratios, and B. officinalis proved to be a source of Y-linolenic acid and other fatty acids from n-6 series that are precursors of mediators of the inflammatory response. The nutritional characteristics and antioxidant potential of these wild greens require reconsideration of their role in traditional as well as in contemporary diets. Furthermore, their extracts might find applications in the prevention of free radical-related diseases, as functional food formulations.por
dc.identifier.citationPereira, Carla; Barros, Lillian; Carvalho, Ana Maria; Ferreira, I.C.F.R. (2011). Nutritional composition and bioactive properties of commonly consumed wild greens: Potential sources for new trends in modern diets. Food Research International. ISSN 0963-9969. 44:9, p. 2634-2640por
dc.identifier.doi10.1016/j.foodres.2011.05.012
dc.identifier.issn0963-9969
dc.identifier.urihttp://hdl.handle.net/10198/6230
dc.language.isoengpor
dc.peerreviewedyespor
dc.publisherElsevierpor
dc.subjectWild greenspor
dc.subjectMacronutrientspor
dc.subjectMicronutrientspor
dc.subjectNon-nutrientspor
dc.subjectAntioxidantspor
dc.titleNutritional composition and bioactive properties of commonly consumed wild greens: Potential sources for new trends in modern dietspor
dc.typejournal article
dspace.entity.typePublication
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/SFRH/SFRH%2FBD%2F44609%2F2008/PT
oaire.citation.endPage2640por
oaire.citation.issue44por
oaire.citation.startPage2634por
oaire.citation.titleFood Research Internationalpor
oaire.fundingStreamSFRH
person.familyNamePereira
person.familyNameBarros
person.familyNameCarvalho
person.familyNameFerreira
person.givenNameCarla
person.givenNameLillian
person.givenNameAna Maria
person.givenNameIsabel C.F.R.
person.identifier1415151
person.identifier469085
person.identifierID G-7399-2011
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person.identifier.ciencia-id9418-CF95-9919
person.identifier.orcid0000-0003-0093-771X
person.identifier.orcid0000-0002-9050-5189
person.identifier.orcid0000-0001-5508-5935
person.identifier.orcid0000-0003-4910-4882
person.identifier.ridK-1629-2016
person.identifier.ridJ-3600-2013
person.identifier.ridE-8500-2013
person.identifier.scopus-author-id55627876424
person.identifier.scopus-author-id35236343600
person.identifier.scopus-author-id20336503900
person.identifier.scopus-author-id36868826600
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspor
rcaap.typearticlepor
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