Culinary and nutritional value of edible wild plants from northern Spain rich in phenolic compounds with potential health benefits
Author:
Affiliation:
1. Nutrition and Bromatology Group
2. Analytical and Food Chemistry Department
3. Faculty of Food Science and Technology
4. University of Vigo
5. E-32004 Ourense
Abstract
Wild edible plants (WEP) have been consumed since ancient times. A review of ten WEPs from the northwest region of Spain has been carried out on their bioactive properties, their use and their incorporation into the diet as a new food.
Funder
Ministerio de Ciencia e Innovación
Xunta de Galicia
Universidade de Vigo
Erasmus+
CYTED Ciencia y Tecnología para el Desarrollo
European Regional Development Fund
Publisher
Royal Society of Chemistry (RSC)
Subject
General Medicine,Food Science
Link
http://pubs.rsc.org/en/content/articlepdf/2020/FO/D0FO02147D
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