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The Contribution of Wild Edible Plants to the Mediterranean Diet: An Ethnobotanical Case Study Along the Coast of Campania (Southern Italy)
Economic Botany ( IF 1.7 ) Pub Date : 2020-10-15 , DOI: 10.1007/s12231-020-09504-1
R. Motti , G. Bonanomi , V. Lanzotti , R. Sacchi

The Contribution of Wild Edible Plants to the Mediterranean Diet: An Ethnobotanical Case Study Along the Coast of Campania (Southern Italy). Wild edible plants, an essential component of people’s diets in the Mediterranean basin, are consumed because they have a positive influence on health, supplying the body with microelements, vitamins, phenols, flavonoids, antioxidants, and fiber. In this paper we provide a list of wild plants used in the local cuisine along the coast of Campania, highlighting the medicinal properties of the most widely used species. Fieldwork was conducted from April 2017 to September 2019; in all, 69 informants were interviewed. We carried out an extensive literature review searching both national and international journals for ethnobotanical articles concerning the whole of Italy and especially the region of Campania, published from 1963 to 2019. The relative frequency of citation (RFC) index for each species is provided. Based on the interviews, 85 species and subspecies distributed in 29 families are documented as being used as food. Asteraceae was the most cited family (26.5%) followed by Brassicaceae and Lamiaceae (7.2%). The culinary uses of 11 wild species (13.5% of the total) were hitherto unreported in the ethnobotanical literature for Campania. The present study confirms the persistence of traditional plant use in the region of Campania. Ethnobotanical data, as well as the phytochemical and nutritional profiles of the species in question, offer insights into designing new dishes such as food pairing with other ingredients to improve nutritional and/or sensory quality (e.g., bitterness reduction, flavor enhancement, antioxidant bioavailability).



中文翻译:

野生食用植物对地中海饮食的贡献:坎帕尼亚海岸(意大利南部)的植物学案例研究

野生食用植物对地中海饮食的贡献:坎帕尼亚(意大利南部)沿海的植物学案例研究。食用野生食用植物是地中海盆地人们饮食的重要组成部分,因为它们对健康有积极影响,为人体提供了微量元素,维生素,酚,类黄酮,抗氧化剂和纤维。在本文中,我们提供了坎帕尼亚(Campania)海岸沿岸当地美食中使用的野生植物清单,突出了最广泛使用的物种的药用特性。实地调查于2017年4月至2019年9月进行; 总共采访了69位线人。我们进行了广泛的文献综述,从1963年至2019年在全国和国际期刊上搜索有关整个意大利,尤其是坎帕尼亚地区的人类植物学文章。其中提供了每个物种的相对引用频率(RFC)指数。根据访谈 据记录,分布在29个科中的85个物种和亚种被用作食物。菊科是被引用最多的科(26.5%),其次是十字花科和唇形科(7.2%)。迄今为止,坎帕尼亚的民族植物学文献尚未报道11种野生物种(占总数的13.5%)的烹饪用途。本研究证实了坎帕尼亚地区传统植物使用的持久性。民族植物学数据以及所涉物种的植物化学和营养概况为设计新菜肴提供了见识,例如与其他成分搭配食物以改善营养和/或感官质量(例如,减少苦味,增强风味,抗氧化剂的生物利用度) 。5%),其次是十字花科和唇形科(7.2%)。迄今为止,坎帕尼亚的民族植物学文献尚未报道11种野生物种(占总数的13.5%)的烹饪用途。本研究证实了坎帕尼亚地区传统植物使用的持久性。民族植物学数据以及所涉物种的植物化学和营养概况为设计新菜肴提供了见识,例如与其他成分搭配食物以改善营养和/或感官质量(例如,减少苦味,增强风味,抗氧化剂的生物利用度) 。5%),其次是十字花科和唇形科(7.2%)。迄今为止,坎帕尼亚的民族植物学文献尚未报道11种野生物种(占总数的13.5%)的烹饪用途。本研究证实了坎帕尼亚地区传统植物使用的持久性。民族植物学数据以及所涉物种的植物化学和营养概况为设计新菜肴提供了见识,例如与其他成分搭配食物以改善营养和/或感官质量(例如,减少苦味,增强风味,抗氧化剂的生物利用度) 。

更新日期:2020-10-16
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