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Constituents of Wild Food Plants

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Functionality of Food Phytochemicals

Part of the book series: Recent Advances in Phytochemistry ((RAPT,volume 31))

Abstract

Increasing food production for humans and domestic animals has long been a world-wide preoccupation of scientists. In countries with high population indices and economies which depend upon their raw materials, the problem is even more serious. This has stimulated investigators to learn more about exploitation of the natural resources of their own countries. There is an increasing need for new sources of protein and fat, both for the growing human population and for domestic animal feeding. In countries with poverty and high birth rates, plants are considered the major source of dietary protein.

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Authors and Affiliations

  1. Departamento de Farmacia Facultad de Química, Universidad Nacional Autónoma de México, México, D.F., 04510, México

    Angela Sotelo

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  1. Angela Sotelo
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Editors and Affiliations

  1. McGill University, Ste. Anne de Bellevue, Quebec, Canada

    Timothy Johns

  2. University of South Florida, Tampa, Florida, USA

    John T. Romeo

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Sotelo, A. (1997). Constituents of Wild Food Plants. In: Johns, T., Romeo, J.T. (eds) Functionality of Food Phytochemicals. Recent Advances in Phytochemistry, vol 31. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-5919-1_4

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  • DOI: https://doi.org/10.1007/978-1-4615-5919-1_4

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