Advisor(s)
Abstract(s)
Background: Recent trends in the food science industry and consumers’ preferences for diversified diets suggest
the consumption of wild greens not only as diet complements but also as healthy and functional foods for
targeted conditions, rendering its commercial cultivation of major importance in order to avoid irrational
gathering and genetic erosion threats. The Mediterranean basin abounds in wild edible species which have been
used for food and medicinal purposes by human throughout the centuries. Many of these species can be found
near coastal areas and usually grow under saline conditions, while others can adapt in various harsh conditions
including high salinity.
Scope and approach: The aim of this review focuses on listing and describing the most important halophyte
species that traditionally have been gathered by rural communities of the Mediterranean basin, while special
interest will be given on their chemical composition and health promoting components. Cases of commercially
cultivated halophytes will be also presented to highlight their potential as alternative cash crops, while results
from in vitro and in vivo health effects will be presented.
Key findings and conclusions: The recent literature has provided useful information regarding the potential of
wild halophytes as promising ingredients in functional food products and/or as sources of bioactive compounds.
However, further research is needed regarding the chemical characterization of these species under commercial
cultivation practices, while further clinical and model trials have to be conducted to assess their long term
bioactivity and elucidate potential toxic effects and regulations of safe consumption.
Description
Keywords
Edible greens Halophytic species Mediterranean diet Native plants Underutilized species Wild greens
Pedagogical Context
Citation
Petropoulos, S. A.; Karkanis, A.; Martins, N.; Ferreira, I. C.F.R. (2018). Edible halophytes of the Mediterranean basin: potential candidates for novel food products. Trends in Food Science and Technology. ISSN 0924-2244. 74, p. 69-84