Modern agriculture faces many challenges. At the same time, it is necessary to provide healthy and sustainable food for humanity in growing conditions that are facing numerous problems, including climate change. Different strategies can be applied to...
Human beings have used wild edible plants (WEPs) for food since ancient times. The poor and underprivileged people of the district of Malakand, Pakistan, also depend on wild edible plants (WEPs) to fulfill their food and nutrition needs. Wild edible...
Mushrooms have a long history of uses for their medicinal and nutritional properties. They have been consumed by people for thousands of years. Edible mushrooms are collected in the wild or cultivated worldwide. Recently, mushroom extracts and their...
Wild edible mushrooms are a characteristic product in Yunnan, but no quantitative evaluation system yet exists for them. This study puts forward a sustainable development potential index of characteristic agricultural products (SDPI) based on various...
Wild edible plants have been used since antiquity as folk medicine and as preservatives in foods. This study aimed to determine the antioxidant activities, phenolic compounds, and hormone contents of 12 species of edible wild plants belonging to 9 fa...
No comprehensive research has been conducted on the traditional use of wild-grown edible plants in human nutrition for the Slovene ethnic area so far. In the literature on edible wild plants, authors often draw information about their use from foreig...
Forests inhabit a large number of trees, shrubs, climbers, non-timber forest products and a number of wild edible fruits. These wild edible fruits are an indispensable constituent of human life and rich in vitamins, minerals, fibres, antioxidants, al...
In this study, five wild edible herbs traditionally consumed in the Tuscany region (Italy) were evaluated for their potential in human nutrition. The nutraceutical characterization of Rumex acetosa, Cichorium intybus, Picris hieracioides, Sanguisorba...
Fruits that are rich in nutrients and have antioxidant properties are essentially required for human health. These fruits are quite demanding to use pharmaceutically to produce natural drugs. Tripura, a Northeast state of India, is abundant in wild e...
Wild edible greens are a key ingredient of the so-called Mediterranean diet and they are commonly used in various local dishes in their raw or processed form. Domestic processing of edible greens may affect their nutritional value and chemical profil...
The Catalan Linguistic Area (CLA) is a mycophile region where interest in the nutritional properties of traditional edible fungi is steadily growing, driven by their gastronomic appeal. The present study undertakes a scoping review with two main obje...
The aim was two-fold: to characterise the risks of lead (Pb) in Agaricus bitorquis collected in the city of Leicester (England), and to evaluate its presence in urban topsoils. Pb was monitored by ICP-MS in twenty-two homogenised mushroom samples (ca...
This study aimed to provide baseline information about wild edible tree species (WETs) through surveying of different ethnic groups in dryland areas in Ethiopia. Here the data about WETs are scant, and WETs status is unexplained under the rampant hab...
Calls for a global food system transformation and finding more sustainable ways of producing healthier, safe and nutritious food for all have spurred production approaches such as sustainable intensification and biofortification with limited consider...
All over the world, wild edible plants are an essential source of chemical components that justify their use in folk medicine. The aim of this review is to document and summarize the knowledge of ten wild plants analyzed in a previous study for their...
Wild food plants (WFPs) are crucial for the subsistence of many human populations. While there are at least 7000 edible plant species in the world, only approximately 420 are considered food crops. WFPs are often studied from the phytochemical and ph...
(1) Introduction: Bacterial resistance to antibiotics is estimated to be the cause of a major number of deaths by 2050 if we do not find strategies to slow down the rise of drug resistance. Reviews on Mediterranean wild edible plants (MWEPs) with ant...
Scolymus hispanicus L. is a wild edible species with wide distribution in the Mediterranean area. Recent research has focused on the domestication of wild edible greens, which is essential for the preservation of agroecosystems and the increase in bi...
The use of antibiotics has led to the emergence of antibiotic resistance, posing significant challenges in the prevention, control, and treatment of microbial diseases, while threatening public health, the environment, and food safety. In this study,...
Despite significant evidence base on quantifying ecosystem services, the role of biodiversity in supporting such services in diversified landscapes, and how indigenous communities exploit, utilize and manage plant resources in a biocultural regime, r...
Edible coatings and films are appealing strategies for the postharvest management of blueberries. In the current work, alginate and alginate/cellulose nanofibril (CNF) edible coatings crosslinked with calcium chloride were developed for application o...
The introduction of alternative crops, including wild edible and medicinal plants, in organic cultivation systems presents an attractive approach to producing healthy and high-quality products due to their content in beneficial compounds and increase...
Thirteen popular wild edible mushroom species in Yunnan Province, Boletus bicolor, Boletus speciosus, Boletus sinicus, Boletus craspedius, Boletus griseus, Boletus ornatipes, Xerocomus, Suillus placidus, Boletinus pinetorus, Tricholoma terreum, Trich...
In 1766, the agricultural scientist Giovanni Targioni Tozzetti described for the Grand Duchy of Tuscany, the wild and cultivated plant species that could be used, in times of famine, to increase the quantity of flour or vegetable mass in bread making...
Notwithstanding the increased interest in wild edible plants, little is known on how some domestic thermal processes can affect their content. The aim of this study was to investigate the amounts of minerals, B1 and B2 vitamins, tocols, and carotenoi...
Despite the popularity of wild edible mushrooms due to their delectable flavor and nutritional value, the mechanisms involved in regulating and altering their taste remain underexplored. In this study, we analyzed the metabolome and transcriptome of...
In recent years, the interest in products of natural origin has boosted the exploitation and use of plants as food and sources of bioactive compounds, especially wild plants widely used in different cultures for several purposes. Commelina erecta is...
This study investigates the bioactive compound profiles of 12 wild edible plant species from the Amaranthaceae, Apiaceae, Asteraceae, Brassicaceae, Caryophyllaceae, Lamiaceae, Malvaceae, Polygonaceae, and Urticaceae families, consumed as aromatic and...
The harvesting, processing, and sale of wild edible mushrooms (WEM) is a relevant economic activity in Angola and a good example of the use of non-wood forest products for food. Although there is deep traditional knowledge about the general propertie...
The wild mushroom Cyttaria espinosae, also known as digüeñe, is a parasitic ascomycete of Nothofagus trees endemic to southern Chile. This species of wild mushroom is of great nutritional importance, especially for the Mapuche indigenous...
The study aimed to assess the influence of three cooking methods (boiling, steaming, and microwave-cooking) on (i) composition in individual phenolic compounds, (ii) total phenolic content (TPC), and (iii) total antioxidant activity (TAA) of eight Me...
Wild edible mushrooms (WEMs) are a popular delicacy in Thailand, prized for their unique flavor, texture, and nutritional value. Despite their widespread consumption, there is limited scientific research on their chemical compositions, biological act...
Wild edible plants (WEPs) can be utilised as a substrate to develop novel types of fermented beverages. The aim of this study was to investigate the potential of incorporating Quercus spp. leaves as a substrate to develop new varieties of kombuchas....
The current study investigates the bioaccumulation potential of the heavy metal nickel (Ni) in five edible saprotrophic mushroom species (Agaricus campestris L., Armillaria mellea (Vahl) P.Kumm., Clitocybe inversa (Sowerby) Vizzini, Clitocybe nebular...
Wild edible fruits (WEFs) are among the most widely used non-timber forest products (NTFPs), and important sources of nutrition, medicine, and income for their users. In addition to their use as food, WEF species may also yield fiber, fuel, and a ran...
Wild edible plants (WEPs) play a crucial role in sustaining local food systems, cultural heritage, and livelihoods in northeastern Thailand. This study documents the diversity, cultural significance, medicinal use, and economic value of WEPs among th...
The present study aimed to investigate the chemical composition, bioactive compounds, and antioxidant activity of two wild edible mushrooms, the honey fungus (Armillaria mellea) and the parasol mushroom (Macrolepiota procera), collected from Northern...
Botanical surveys in all parts of Pakistan are mainly focused on ethnomedicinal uses of plants, and very little attention has been paid to documenting edible wild fruit species (EWFs). Multiple methodologies and tools were used for data collection. I...
“Edible wild shrimp” play a crucial role in marine ecosystems and food chains, yet research on microplastic (MP) impacts on the dominant shrimp species of the Haizhou Bay Marine Ranch remains scarce. This study examined shrimp from Haizho...
This research aims to investigate the heavy metals (i.e., Cd, Cr, Cu, Ni, and Pb) in the fruiting bodies of six indigenous wild edible mushrooms including Agaricus bisporus, Agaricus campestris, Armillaria mellea, Boletus edulis, Macrolepiota excoria...
Soil salinization is one of the major environmental factors responsible for limited crop production throughout the world. Therefore, there is urgent need to find tolerant/resistant species to exploit in commercial cultivation systems. In this context...
Fistulina hepatica (Schaeff.) With. and Clitocybe nuda (Bull.) H.E. Bigelow & A.H. Sm. are wild edible mushrooms with nutritional and functional potential that remain insufficiently characterized. This study provides the first comparative assessm...
Edible mushroom products, encompassing both cultivated and wild varieties, are highly favored by consumers due to their rich nutritional profiles, including significant levels of proteins and amino acids. These mushrooms have extensive applications a...
Mushrooms have been consumed for centuries and have recently gained more popularity as an important source of nutritional and pharmaceutical compounds. As part of the valorization of mushroom species in northern Morocco, the current study aimed to in...
The interest for wild edible plants as functional food is increasing among consumers in the Mediterranean countries because of their high content of antioxidants. However, a critical point is the seasonality of wild edible species due to their sponta...
Foraging in the British Isles is an increasingly popular activity for both personal consumption and for commercial purposes. While legislation and guidelines exist regulating the sustainable collection of wild edibles, the founding principles of the...
The recent market trends for functional healthy foods have rekindled the interest in wild edible species and created a market niche for high added value products. The current supply, mainly supported by plants collected from the wild, cannot meet inc...
Mediterranean countries represent a dynamic hub of cultural exchange, where wild plants play a significant role in culinary traditions. A substantial number of these plants belong to the Asteraceae family. The climate similarities across the region c...
The demand and interest in mushrooms, both cultivated and wild, has increased among consumers in recent years due to a better understanding of the benefits of this food. However, the ability of wild edible mushrooms to accumulate essential and toxic...
Wild Edible Plants are common in the diet of rural communities of sub-Saharan Africa. In Guinea-Bissau, West Africa, wild plant resources are widely used in human diet, but very few studies have addressed them. The aim of this study is to reveal: (1)...
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