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Domestication, a pivotal cultural development over the past 13,000 years, has led us to rely on a limited number of domesticated plant and animal species for our food. However, many still gather wild food or cultivate local varieties, which often boast higher levels of micronutrients and bioactive compounds. These compounds, produced as adaptations to local environments, can have protective effects when ingested. This book aims to preserve local knowledge for future generations and identify new nutraceuticals by characterizing plant extracts with potential health benefits. The first part focuses on the ethnobotanical study of local food plants in selected Mediterranean regions, exploring their uses, beliefs, and cultural practices. The second part examines the biological and pharmacological effects of these plants on various targets, primarily within the central nervous system and cardiovascular system. This highlights their potential for developing novel health foods, herbal medicines, and local products that promote health. Readers interested in an integrated approach to identifying health-beneficial foods will find this book a valuable resource and an inspiration for new scientific inquiries into this enduring topic.
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Local mediterranean food plants and nutraceuticals, Michael Heinrich
- Lingua
- Pubblicato
- 2006
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