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

Luta, Gabriela; Gherghina, Evelina; Balan, Daniela; Israel-Roming, Florentina

Gabriela Luta, Evelina Gherghina, Daniela Balan, Florentina Israel-Roming

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

Abstract:

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.

Keywords:
antioxidants; garden rocket; green lettuce; nutritive compounds; wild plants

Issue: 2020, Volume 71, Issue 2

Pages: 179-184

Publication date: 2020/3/3

https://doi.org/10.37358/RC.20.2.7913

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This article is published under the Creative Commons Attribution 4.0 International License

Citation Styles

Cite this article as:
LUTA, G., GHERGHINA, E., BALAN, D., ISRAEL-ROMING, F., Bioactive Compounds and Antioxidant Properties of Some Wild Plants with Potential Culinary Uses, Rev. Chim., 71(2), 2020, 179-184.

Vancouver
Luta G, Gherghina E, Balan D, Israel-Roming F. Bioactive Compounds and Antioxidant Properties of Some Wild Plants with Potential Culinary Uses. Rev. Chim.[internet]. 2020 Feb;71(2):179-184. Available from: https://doi.org/10.37358/RC.20.2.7913

APA 6th edition
Luta, G., Gherghina, E., Balan, D. & Israel-Roming, F. (2020). Bioactive Compounds and Antioxidant Properties of Some Wild Plants with Potential Culinary Uses. Revista de Chimie, 71(2), 179-184. https://doi.org/10.37358/RC.20.2.7913

Harvard
Luta, G., Gherghina, E., Balan, D., Israel-Roming, F. (2020). 'Bioactive Compounds and Antioxidant Properties of Some Wild Plants with Potential Culinary Uses', Revista de Chimie, 71(2), pp. 179-184. https://doi.org/10.37358/RC.20.2.7913

IEEE
G. Luta, E. Gherghina, D. Balan, F. Israel-Roming, "Bioactive Compounds and Antioxidant Properties of Some Wild Plants with Potential Culinary Uses". Revista de Chimie, vol. 71, no. 2, pp. 179-184, 2020. [online]. https://doi.org/10.37358/RC.20.2.7913

Text
Gabriela Luta, Evelina Gherghina, Daniela Balan, Florentina Israel-Roming,
Bioactive Compounds and Antioxidant Properties of Some Wild Plants with Potential Culinary Uses,
Revista de Chimie,
Volume 71, Issue 2,
2020,
Pages 179-184,
ISSN 2668-8212,
https://doi.org/10.37358/RC.20.2.7913.
(https://revistadechimie.ro/Articles.asp?ID=7913)
Keywords: antioxidants; garden rocket; green lettuce; nutritive compounds; wild plants

RIS
TY - JOUR
T1 - Bioactive Compounds and Antioxidant Properties of Some Wild Plants with Potential Culinary Uses
A1 - Luta, Gabriela
A2 - Gherghina, Evelina
A3 - Balan, Daniela
A4 - Israel-Roming, Florentina
JF - Revista de Chimie
JO - Rev. Chim.
PB - Revista de Chimie SRL
SN - 2668-8212
Y1 - 2020
VL - 71
IS - 2
SP - 179
EP - 184
UR - https://doi.org/10.37358/RC.20.2.7913
KW - antioxidants
KW - garden rocket
KW - green lettuce
KW - nutritive compounds
KW - wild plants
ER -

BibTex
@article{RevCh2020P179,
author = {Luta Gabriela and Gherghina Evelina and Balan Daniela and Israel-Roming Florentina},
title = {Bioactive Compounds and Antioxidant Properties of Some Wild Plants with Potential Culinary Uses},
journal = {Revista de Chimie},
volume = {71},
number = {2},
pages = {179-184},
year = {2020},
issn = {2668-8212},
doi = {https://doi.org/10.37358/RC.20.2.7913},
url = {https://revistadechimie.ro/Articles.asp?ID=7913}
}

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