Department of Applied Biology, Escuela Politécnica Superior de Orihuela, Universidad Miguel Hernández , Ctra Beniel-Orihuela , Spain.
Int J Food Sci Nutr. 2013 Dec;64(8):944-52. doi: 10.3109/09637486.2013.821695. Epub 2013 Aug 15.
Thirteen species of wild edible plants belonging to 11 botanical families consumed in the traditional Mediterranean diet were evaluated. Sanguisorba minor, Quercus ballota and Sedum sediforme showed the highest hydrophilic total antioxidant activity (H-TAA) and total phenols. Asparagus acutifolius, Allium ampeloprasum, Foeniculum vulgare and Malva sylvestris presented high levels of potassium, Malva and Asparagus are interesting due to their zinc content, and Urtica urens contains a high content of calcium. Sensory analysis indicated that fruits from Q. ballota could be considered very sweet and plants of Crithmum maritimum and Oxalis pes-caprae are very acidic. Moreover, testers highlighted the salty taste of C. maritimum. Mesembryanthemum nodiflorum and Mesembryanthemum cristalinum, the spicy taste of A. ampeloprasum, and the aroma of F. vulgare. Our results indicate that increased consumption of the investigated plant species could provide health benefits. Moreover, due to their sensorial properties, they could be used as new ingredients to improve the diversity in modern diet and highly creative cuisine.
评估了传统地中海饮食中食用的 11 个科的 13 种野生食用植物。小委陵菜、栓皮栎和Sedum sediforme 具有最高的亲水性总抗氧化活性（H-TAA）和总酚。石刁柏、葱、茴香和锦葵具有较高的钾含量，锦葵和石刁柏因其锌含量而引人注目，荨麻含有高含量的钙。感官分析表明，栓皮栎的果实可以被认为非常甜，而Crithmum maritimum 和Oxalis pes-caprae 植物的酸度非常高。此外，测试人员还强调了C. maritimum 的咸味。马齿苋和马齿苋具有辣味，葱具有辣味，茴香具有香气。我们的结果表明，增加对这些调查植物的消费可能会带来健康益处。此外，由于它们的感官特性，它们可以用作新的成分，以提高现代饮食和高度创造性烹饪的多样性。
