Wild greens used in the Mediterranean diet

Rúbia C.G. Corrêa, Francesco Di Gioia, Isabel C.F.R. Ferreira, Spyridon A. Petropoulos

Research output: Chapter in Book/Report/Conference proceedingChapter

23 Scopus citations

Abstract

Mediterranean basin is abundant with native edible species that have been used in human diet throughout the centuries as an integral part of the so-called Mediterranean diet. Despite their beneficial health effects, consumption of these species was neglected during the last decades due to modern lifestyles and the shift to western diets and ready-to-eat products. However, the surging scientific knowledge about the health benefits of the Mediterranean diet has been the driving force for the recent rekindling of consumers’ and market’s interest for wild edible greens. The present chapter will provide information about the most commonly used wild greens in three Mediterranean countries, Greece, Italy, and Portugal, giving insight into botanical information, common uses, chemical composition, and their health effects. Moreover, considering the increasing market demands for such species, the current trends and future perspectives in the commercial cultivation of wild greens is also highlighted.

Original languageEnglish (US)
Title of host publicationThe Mediterranean Diet
Subtitle of host publicationAn Evidence-Based Approach
PublisherElsevier
Pages209-228
Number of pages20
ISBN (Electronic)9780128186497
DOIs
StatePublished - Jan 1 2020

All Science Journal Classification (ASJC) codes

  • General Engineering
  • General Agricultural and Biological Sciences

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