Abstract
Wild edible plants are important sources of bioactive compounds such as carotenoids, fibre, phenolics and other non-nutrient compounds. Carotenoids are one of the most important groups of pigments widely distributed in nature, with important metabolic functions. Carotenoids, being C40 isoprenoids (tetraterpenes), play a key role in human diet due to their metabolism to vitamin A (retinol), besides other important activities due to its antioxidant properties. Fibre is a relevant component of wild edible plants carbohydrates, since insufficient consumption of fibre in Western societies is closely linked to certain health problems, such as some so-called developed society’s diseases. Phenolic compounds include a wide spectrum of molecules that contain an aromatic group and one or more hydroxyl groups on the aromatic ring. The range includes simple phenolic acids, which are derivatives of benzoic acid or cinnamic acid, and extends to the complex family of flavonoids and tannins. Most of these compounds have shown antioxidant activity, associated with health benefits due to the reduction in cardiovascular disease risk factors, the decrease of the incidence of many different types of cancers besides their protective role against a wide range of other chronic diseases.
The concentration of these compounds in wild edible vegetables varies widely within plant families, and is also influenced by growing conditions, moisture, and other factors. This chapter reviews the current knowledge about these bioactive compounds’ contents and contribution in wild edible plants.
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Cámara, M., Fernández-Ruiz, V., Ruiz-Rodríguez, B. (2016). Wild Edible Plants as Sources of Carotenoids, Fibre, Phenolics and Other Non-Nutrient Bioactive Compounds. In: Sánchez-Mata, M., Tardío, J. (eds) Mediterranean Wild Edible Plants. Springer, New York, NY. https://doi.org/10.1007/978-1-4939-3329-7_9
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