English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

Since ancient times, wild plants have widely been traditionally consumed by different communities but today are gaining relevance due to their healthy properties. Vegetables, including wild edible species, constitute an important source of active natural products: micronutrients, especially vitamins and minerals and phytochemical compounds with antioxidant properties important in the prevention of various pathologies including degenerative, cardiovascular and neurological diseases. Some species of wild and cultivated edible plants were comparatively evaluated considering the content in bioactive compounds and the antioxidant capacity. Biochemical analysis of the fresh leaves indicated similar or even higher values of nutritive compounds (sugars, protids) and antioxidants (polyphenols, carotenoids, flavones, chlorophylls, ascorbic acid) in the species from spontaneous flora as dandelion (Taraxacum officinale), lesser celandine (Ficaria verna), wild garlic (Allium ursinum) than in the green lettuce and garden rocket commonly consumed around the world. Therefore, these wild plants could be recommended for consumers not only as new ingredients to improve their diet diversity but also for providing potential health benefits.

Bioactive Compounds and Antioxidant Properties of Some Wild Plants with Potential Culinary Uses