Correia Iris, Antunes Madalena, Tecelão Carla, Neves Marta, Pires Cristiana L, Cruz Pedro F, Rodrigues Maria, Peralta Claúdia C, Pereira Cidália D, Reboredo Fernando, Moreno Maria João, Brito Rui M M, Ribeiro Vânia S, Vaz Daniela C, Campos Maria Jorge
Marine and Environmental Sciences Centre, Polytechnic of Leiria, 2520-630 Peniche, Portugal.
School of Tourism and Marine Technology, Polytechnic of Leiria, 2520-630 Peniche, Portugal.
Plants (Basel). 2024 Jan 31;13(3):427. doi: 10.3390/plants13030427.
L. (sea fennel), an edible xerophyte of coastal habitats, is considered an emerging cash crop for biosaline agriculture due to its salt-tolerance ability and potential applications in the agri-food sector. Here, the nutritional value and bioactive properties of sea fennel are described. Sea fennel leaves, flowers, and schizocarps are composed of carbohydrates (>65%) followed by ash, proteins, and lipids. Sea fennel's salty, succulent leaves are a source of omega-6 and omega-3 polyunsaturated fatty acids, especially linoleic acid. Extracts obtained from flowers and fruits/schizocarps are rich in antioxidants and polyphenols and show antimicrobial activity against , , , and . Plant material is particularly rich in sodium (Na) but also in other nutritionally relevant minerals, such as calcium (Ca), chlorine (Cl), potassium (K), phosphorus (P), and sulfur (S), beyond presenting a potential prebiotic effect on and being nontoxic to human intestinal epithelial Caco-2 model cells, up to 1.0% (/). Hence, the rational use of sea fennel can bring nutrients, aroma, and flavor to culinary dishes while balancing microbiomes and contributing to expanding the shelf life of food products.
滨海刺芹是一种生长在沿海栖息地的可食用旱生植物，因其耐盐能力以及在农业食品领域的潜在应用价值，被视作生物盐碱农业中一种新兴的经济作物。在此，本文描述了滨海刺芹的营养价值和生物活性特性。滨海刺芹的叶子、花朵和分果由碳水化合物（>65%）组成，其次是灰分、蛋白质和脂质。滨海刺芹咸嫩的叶子富含ω-6和ω-3多不饱和脂肪酸，尤其是亚油酸。从花朵和果实/分果中提取的物质富含抗氧化剂和多酚，并且对金黄色葡萄球菌、大肠杆菌、单核细胞增生李斯特菌和鼠伤寒沙门氏菌具有抗菌活性。植物材料尤其富含钠（Na），但也含有其他与营养相关的矿物质，如钙（Ca）、氯（Cl）、钾（K）、磷（P）和硫（S），此外，其对双歧杆菌具有潜在益生元效应，并且对人类肠道上皮Caco-2模型细胞无毒，浓度高达1.0%（重量/体积）。因此，合理利用滨海刺芹可为烹饪菜肴带来营养、香气和风味，同时平衡微生物群落，并有助于延长食品的保质期。
