Recent studies have shown that food systems fail to provide a healthy
diet and are unfair and ecologically unsustainable. Sustainable food production
will require multidisciplinary approaches, in which human, animal, and environmental health, are inextricably linked.
There are various researches that make edible spontaneous herbs (ESP) the protagonists of a new trend
in food approach, focused more on health, food safety, and connection with nature. The research consisted of the analysis and
capitalization of (ESH) from the territory of the Republic of Moldova (RM) by
reviewing their traditional use in local gastronomy and describing the
nutritional characteristics. Ethnographic research techniques, such as
conversations and interviews, were used to identify knowledge about the use of
ESH in the RM. The use, phytochemical profile, and curative effects of the
analyzed ESH were taken from the online database Plants For A Future (PFAF) and
the phytochemical and ethnobotanical database of the US Department of
Agriculture and Agricultural Research. The analysis of the specialized
literature on ESH consumption in the world showed that their culinary
application in the RM could still be diversified. Some of their properties
could possibly be used in the design of new products for people with special
diets.
References
[1]
Béné, C., Oosterveer, P., Lamotte, L., et al. (2019) When Food Systems Meet Sustainability—Current Narratives and Implications for Actions. World Development, 113, 116-130. https://doi.org/10.1016/j.worlddev.2018.08.011
[2]
Willett, W., Rockström, J., Loken, B., et al. (2019) Food in the Anthropocene: The EAT-Lancet Commission on Healthy Diets from Sustainable Food Systems. The Lancet, 393, 447-492. https://doi.org/10.1016/S0140-6736(18)31788-4
[3]
Ulian, T., Diazgranados, M., Pironon, S., et al. (2020) Unlocking Plant Resources to Support Food Security and Promote Sustainable Agriculture. Plants People Planet, 2, 421-445. https://doi.org/10.1002/ppp3.10145
[4]
Díaz, S., Zafra-Calvo, N., Purvis, A., et al. (2020) Set Ambitious Goals for Biodiversity and Sustainability. Science, 370, 411-413. https://doi.org/10.1126/science.abe1530
[5]
FAO, Commission on Genetic Resources for Food and Agriculture (2019) The State of the World’s Biodiversity for Food and Agriculture.
[6]
Li, X., Siddique, K.H.M. and Food and Agriculture Organization of the United Nations (2018) Future Smart Food: Rediscovering Hidden Treasures of Neglected and Underutilized Species for Zero Hunger in Asia. https://doi.org/10.18356/23b5f7ab-en
[7]
Corlett, R.T. (2016) Restoration, Reintroduction, and Rewilding in a Changing World. Trends in Ecology & Evolution, 31, 453-462. https://doi.org/10.1016/j.tree.2016.02.017
[8]
Ranfa, A., Orlandi, F., Maurizi, A. and Bodesmo, M. (2015) Ethnobotanical Knowledge and Nutritional Properties of Two Edible Wild Plants from Central Italy: Tordylium apulum L. and Urospermum dalechampii (L.) F.W. Schmid. Journal of Applied Botany and Food Quality, 88, 249-254.
[9]
Maurizi, A., De Michele, A., Ranfa, A., et al. (2015) Bioactive Compounds and Antioxidant Characterization of Three Edible Wild Plants Traditionally Consumed in the Umbria Region (Central Italy): Bunias erucago L. (Corn Rocket), Lactuca perennis L. (Mountain Lettuce) and Papaver rhoeas L. (Poppy). Journal of Applied Botany and Food Quality, 88, 109-114.
[10]
Manach, C., Williamson, G., Morand, C., et al. (2005) Bioavailability and Bioefficacy of Polyphenols in Humans. I. Review of 97 Bioavailability Studies. The American Journal of Clinical Nutrition, 81, 230S-242S. https://doi.org/10.1093/ajcn/81.1.230S
[11]
Pieroni, A., Nebel, S., Santoro, R.F. and Heinrich, M. (2005) Food for Two Seasons: Culinary Uses of Non-Cultivated Local Vegetables and Mushrooms in a South Italian Village. International Journal of Food Sciences and Nutrition, 56, 245-272. https://doi.org/10.1080/09637480500146564
[12]
Vanzani, P., Rossetto, M., De Marco, V., et al. (2011) Efficiency and Capacity of Antioxidant Rich Foods in Trapping Peroxyl Radicals: A Full Evaluation of Radical Scavenging Activity. Food Research International, 44, 269-275. https://doi.org/10.1016/j.foodres.2010.10.022
[13]
Siminiuc, R. and Turcanu, D. (2020) The Impact of the Pandemic on the Agri-Food System. JSS, 3, 85-94.
[14]
Schunko, C., Grasser, S. and Vogl, C.R. (2015) Explaining the Resurgent Popularity of the Wild: Motivations for Wild Plant Gathering in the Biosphere Reserve Grosses Walsertal, Austria. Journal of Ethnobiology and Ethnomedicine, 11, 55. https://doi.org/10.1186/s13002-015-0032-4
[15]
Plant for a Future (PFAF). Database.
[16]
U.S. Department of Agriculture Dr. Duke’s Phytochemical and Ethnobotanical Databases.
[17]
Diazgranados, M., Allkin, B., Black, N., et al. (2020) World Checklist of Useful Plant Species.
[18]
Plant of the World Online.
[19]
Andrei, N. (2007) Determinator de plante din flora Republicii Moldova. Editura Universul, Moldova.
[20]
Anatol, T. (2016) Infometarea Moldovei postbelice sub regimul sovietic (1946-1947). Akademos Istorie si Arheologie, 2, 117-125.
[21]
Delang, C.O. (2006) The Role of Wild Food Plants in Poverty Alleviation and Biodiversity Conservation in Tropical Countries. Progress in Development Studies, 6, 275-286. https://doi.org/10.1191/1464993406ps143oa
[22]
Mongkhonsin, B., Nakbanpote, W., Meesungnoen, O. and Prasad, M.N.V. (2019) Adaptive and Tolerance Mechanisms in Herbaceous Plants Exposed to Cadmium. In: Cadmium Toxicity and Tolerance in Plants, Elsevier, Amsterdam, 73-109. https://doi.org/10.1016/B978-0-12-814864-8.00004-8
[23]
Donaldson, L., Nanayakkara, B. and Harrington, J. (2017) Wood Growth and Development. In: Encyclopedia of Applied Plant Sciences, Elsevier, Amsterdam, 203-210. https://doi.org/10.1016/B978-0-12-394807-6.00114-3
[24]
Zemmouri, H., Ammar, S., Boumendjel, A., et al. (2019) Chemical Composition and Antioxidant Activity of Borago officinalis L. Leaf Extract Growing in Algeria. Arabian Journal of Chemistry, 12, 1954-1963. https://doi.org/10.1016/j.arabjc.2014.11.059
[25]
Asadi-Samani, M., Bahmani, M. and Rafieian-Kopaei, M. (2014) The Chemical Composition, Botanical Characteristic and Biological Activities of Borago officinalis: A Review. Asian Pacific Journal of Tropical Medicine, 7, S22-S28. https://doi.org/10.1016/S1995-7645(14)60199-1
[26]
Jancic, D., Todorovic, V., Basic, Z. and Sobajic, S. (2016) Chemical Composition and Nutritive Potential of Cichorium intybus L. Leaves from Montenegro. Journal of the Serbian Chemical Society, 81, 1141-1149. https://doi.org/10.2298/JSC160313057S
[27]
Zohra, S.F., Meriem, B. and Samira, S. (2013) Some Extracts of Mallow Plant and Its Role in Health. APCBEE Procedia, 5, 546-550. https://doi.org/10.1016/j.apcbee.2013.05.091
[28]
Grauso, L., de Falco, B., Motti, R. and Lanzotti, V. (2021) Corn Poppy, Papaver rhoeas L.: A Critical Review of Its Botany, Phytochemistry and Pharmacology. Phytochemistry Reviews, 20, 227-248. https://doi.org/10.1007/s11101-020-09676-7
[29]
Petropoulos, S.A., Fernandes, A., Dias, M.I., et al. (2019) Nutritional Value, Chemical Composition and Cytotoxic Properties of Common Purslane (Portulaca oleracea L.) in Relation to Harvesting Stage and Plant Part. Antioxidants, 8, 293. https://doi.org/10.3390/antiox8080293
[30]
Stopps, G., White, S., Clements, D. and Upadhyaya, M. (2011) The Biology of Canadian Weeds. 149. Rumex acetosella L. Canadian Journal of Plant Science, 91, 1037-1052. https://doi.org/10.4141/cjps2011-042
[31]
Ceccanti, C., Landi, M., Incrocci, L., et al. (2020) Comparison of Three Domestications and Wild-Harvested Plants for Nutraceutical Properties and Sensory Profiles in Five Wild Edible Herbs: Is Domestication Possible? Foods, 9, 1065. https://doi.org/10.3390/foods9081065
[32]
Escudero, N.L., De Arellano, M.L., Fernández, S., et al. (2003) Taraxacum officinale as a Food Source. Plant Foods for Human Nutrition, 58, 1-10. https://doi.org/10.1023/B:QUAL.0000040365.90180.b3
[33]
Dias, M.I., Barros, L., Alves, R.C., et al. (2014) Nutritional Composition, Antioxidant Activity and Phenolic Compounds of Wild Taraxacum sect. ruderalia. Food Research International, 56, 266-271. https://doi.org/10.1016/j.foodres.2014.01.003
[34]
Jan, K.N., Zarafshan, K. and Singh, S. (2017) Stinging Nettle (Urtica dioica L.): A Reservoir of Nutrition and Bioactive Components with Great Functional Potential. Food Measure, 11, 423-433. https://doi.org/10.1007/s11694-016-9410-4
[35]
Chromchenkova, E.P., et al. (2020) Coltsfoot Leaves (Tussilago farfara L.)—A Promising Source of Essential Amino Acids. Systematic Reviews in Pharmacy, 6, 221-225.
[36]
Mittal, P., Gupta, V., Goswami, M., et al. (2015) Phytochemical and Pharmacological Potential of Viola odorata. International Journal of Pharmacognosy, 2, 215-220.
[37]
Pourmirzaee Sheikhali Kelayeh, T., Abedinzade, M. and Ghorbani, A. (2019) A Review on Biological Effects of Lamium album (White Dead Nettle) and Its Components. Journal of Herbmed Pharmacology, 8, 185-193. https://doi.org/10.15171/jhp.2019.28
[38]
Dyshlyuk, L.S., Fedorova, A.M., Dolganyuk, V.F. and Prosekov, A.Y. (2020) Optimization of Extraction of Polyphenolic Compounds from Medicinal Lungwort (Pulmonaria officinalis L.). Journal of Pharmaceutical Research International, 32, 36-45. https://doi.org/10.9734/jpri/2020/v32i2430807
[39]
Puri, A.V., Khandagale, P.D. and Ansari, Y.N. (2018) A Review on Ethnomedicinal, Pharmacological and Phytochemical Aspects of Sonchus oleraceus Linn. (Asteraceae). International Journal of Pharmacy and Biological Sciences, 8, 1-19.
[40]
Wisam, S.U., Nahla, T.K. and Tariq, N.M. (2017) Antioxidant Activities of Thyme Extracts. Pakistan Journal of Nutrition, 17, 46-50. https://doi.org/10.3923/pjn.2018.46.50
[41]
Skowrońska, W., Granica, S., Dziedzic, M., et al. (2021) Arctium lappa and Arctium tomentosum, Sources of Arctii radix: Comparison of Anti-Lipoxygenase and Antioxidant Activity as Well as the Chemical Composition of Extracts from Aerial Parts and from Roots. Plants, 10, 78. https://doi.org/10.3390/plants10010078
[42]
Biesiada, A., Kedra, K., Godlewska, K., et al. (2019) Nutritional Value of Garden Dill (Anethum graveolens L.), Depending on Genotype. Notulae Botanicae Horti Agrobotanici Cluj-Napoca, 47, 784-791. https://doi.org/10.15835/nbha47311395
[43]
Ciocarlan, N. (2014) Cicoarea—Un remediu ideal pentru sanatatea ta (Chicory—An Ideal Remedy for Your Health). Farmacia naturii Mediul ambient, 6, 39-40.
[44]
Gutium, О., Siminiuc, R., Grosu, C. and Cazac, V. (2020) Sarmale—Symbol of Moldovan Gastronomy.
[45]
Siminiuc, R. and Turcanu, D. (2020) Certain Aspects of Nutritional Security of People with Gluten-Related Disorders. Food and Nutrition Sciences, 11, 1012-1031. https://doi.org/10.4236/fns.2020.1111072
