Orientador(es)
Resumo(s)
Recently, there has been an interest regarding the consumption of wild edible plants in modern diets. However,
there is still scarce information about several wild vegetables traditionally consumed. Therefore, this work aims
on documenting the nutritional and chemical composition of wild radish (Raphanus raphanistrum L.), as well as
its bioactive potential. Results showed that wild radish is a potential source of beneficial compounds, including
vitamin E, polyunsaturated fatty acid (particularly α-linolenic acid) and different phenolic compounds, in which
fourteen phenolics were identified, with kaempferol-3,7-O-di-rhamnoside being the most abundant. The
bioactive potential was exploited using hydroethanolic and decoction extracts. Both proved to inhibit several
Gram-positive and Gram-negative bacteria and revealed antioxidant activity, while cytotoxicity against nontumor
cell was not observed. In general, results evidence the interest in recovering the use of this wild vegetable
as part of a varied diet, which can bring several health benefits.
Descrição
Palavras-chave
Bioactive properties Chemical characterization Nutritional value Raphanus raphanistrum Wild radish
Contexto Educativo
Citação
Iyda, JĂșlia Harumi; Fernandes, Ăngela; Ferreira, FlĂĄvio Dias; Alves, Maria JosĂ©; Pires, TĂąnia C.S.P.; Barros, Lillian; Amaral, Joana S.; Ferreira, Isabel C.F.R. (2019). Chemical composition and bioactive properties of the wild edible plant Raphanus raphanistrum L. Food Research International. ISSN 0963-9969. p. 1-8.