Skip to main content
SpringerLink
Log in

Wild Edible Plants as Sources of Carotenoids, Fibre, Phenolics and Other Non-Nutrient Bioactive Compounds

  • Chapter
  • First Online:
Mediterranean Wild Edible Plants

Abstract

Wild edible plants are important sources of bioactive compounds such as carotenoids, fibre, phenolics and other non-nutrient compounds. Carotenoids are one of the most important groups of pigments widely distributed in nature, with important metabolic functions. Carotenoids, being C40 isoprenoids (tetraterpenes), play a key role in human diet due to their metabolism to vitamin A (retinol), besides other important activities due to its antioxidant properties. Fibre is a relevant component of wild edible plants carbohydrates, since insufficient consumption of fibre in Western societies is closely linked to certain health problems, such as some so-called developed society’s diseases. Phenolic compounds include a wide spectrum of molecules that contain an aromatic group and one or more hydroxyl groups on the aromatic ring. The range includes simple phenolic acids, which are derivatives of benzoic acid or cinnamic acid, and extends to the complex family of flavonoids and tannins. Most of these compounds have shown antioxidant activity, associated with health benefits due to the reduction in cardiovascular disease risk factors, the decrease of the incidence of many different types of cancers besides their protective role against a wide range of other chronic diseases.

The concentration of these compounds in wild edible vegetables varies widely within plant families, and is also influenced by growing conditions, moisture, and other factors. This chapter reviews the current knowledge about these bioactive compounds’ contents and contribution in wild edible plants.

This is a preview of subscription content, log in via an institution to check access.

Access this chapter

Log in via an institution
Chapter
USD 29.95
Price excludes VAT (USA)
  • Available as PDF
  • Read on any device
  • Instant download
  • Own it forever
eBook
USD 149.00
Price excludes VAT (USA)
  • Available as EPUB and PDF
  • Read on any device
  • Instant download
  • Own it forever
Softcover Book
USD 199.99
Price excludes VAT (USA)
  • Compact, lightweight edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info
Hardcover Book
USD 199.99
Price excludes VAT (USA)
  • Durable hardcover edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info

Tax calculation will be finalised at checkout

Purchases are for personal use only

Institutional subscriptions

References

  • Agudo A, González CA (2007) Fruit and vegetable intakes, dietary antioxidant nutrients, and total mortality in Spanish adults: findings from the Spanish cohort of the European Prospective Investigation into Cancer and Nutrition (EPIC-Spain). Am J Clin Nutr 85:1634–1642

    CAS  PubMed  Google Scholar 

  • Aliotta G, Pollio A (1981) Vitamin A and C content in some edible wild plants in Italy. Riv Ital EPPOS 63:47–48

    CAS  Google Scholar 

  • Barros L, Heleno SA, Carvalho AM, Ferreira ICFR (2009) Systematic evaluation of the antioxidant potential of different parts of Foeniculum vulgare Mill. from Portugal. Food Chem Toxicol 47:2458–2464

    Article  CAS  PubMed  Google Scholar 

  • Bello J (2006) La ciencia de los alimentos saludables: una panorámica actual. Ars Pharmaceutica 47(2):137–171

    Google Scholar 

  • Bravo L (1998) Polyphenols: chemistry, dietary sources, metabolism, and nutritional significance. Nutr Rev 56(11):317–333

    Article  CAS  PubMed  Google Scholar 

  • Brett CT, Waldron KW (1996) Physiology and biochemistry of plant cell walls. In: Black M, Charlwood B (eds) Topics in plant functional biology. Chapman and Hall, London

    Google Scholar 

  • Burkitt DP, Walker AR, Painter NS (1974) Dietary fibre and disease. JAMA 229(8):1068–1074

    Article  CAS  PubMed  Google Scholar 

  • Cámara M, Sánchez-Mata MC, Isasa ME (2003) Frutas y verduras, fuente de salud. Servicio de promoción de la salud, Instituto de Salud Pública. Consejería de Sanidad y Consumo, Comunidad de Madrid

    Google Scholar 

  • Cantuti-Castelvetri I, Shukkit-Hale B, Joseph JA (2000) Neurobehavioral aspects of antioxidants in aging. Int J Dev Neurosci 18:367–381

    Article  CAS  PubMed  Google Scholar 

  • Cervera Real P (2008) Fomento del consumo de frutas y hortalizas: vehículo de promoción de la salud y prevención de trastornos y patologías prevalentes en la sociedad actual. Alimentación, Nutrición y Salud 15(2):39–48

    Google Scholar 

  • Česonienė L, Jasutienė I, Šarkinas A (2009) Phenolics and anthocyanins in berries of European cranberry and their antimicrobial activity. Medicina (Kaunas) 45:992–999

    Google Scholar 

  • Cheynier V (2012) Phenolic compounds: from plants to foods. Phytochem Rev 11:153–177

    Article  CAS  Google Scholar 

  • Clark LC, Combs GF, Turnbull BW (1996) Effects of selenium supplementation for cancer prevention in patients with carcinoma of the skin. JAMA 276:1957–1963

    Article  CAS  PubMed  Google Scholar 

  • Clinton SK (1998) Lycopene: chemistry, biology, and implications for human health and disease. Nutr Rev 56(2):35–51

    Article  CAS  PubMed  Google Scholar 

  • Conforti F, Sosa S, Marrelli M, Menichini F, Statti GA, Uzunov D, Tubaro A, Menichini F, Loggia RD (2008) In vivo anti-inflammatory and in vitro antioxidant activities of Mediterranean dietary plants. J Ethnopharmacol 116(1):144–151

    Article  CAS  PubMed  Google Scholar 

  • Conforti F, Sosa S, Marrelli M, Menichini F, Statti GA, Uzunov D, Tubaro A, Menichini F (2009) The protective ability of Mediterranean dietary plants against the oxidative damage: the role of radical oxygen species in inflammation and the polyphenol, flavonoid and sterol contents. Food Chem 112:587–594

    Article  CAS  Google Scholar 

  • Conforti F, Marrelli M, Carmela C, Menichini F, Valentina P, Uzunov D, Statti GA, Duez P, Menichini F (2011) Bioactive phytonutrients (omega fatty acids, tocopherols, polyphenols), in vitro inhibition of nitric oxide production and free radical scavenging activity of non-cultivated Mediterranean vegetables. Food Chem 129(4):1413–1419

    Article  CAS  Google Scholar 

  • Cotte P (1999) Tackling diet-related disease by promoting fruit and vegetables. Nutr Food Sci 4:173–177

    Article  Google Scholar 

  • Debussche M, Cortez J, Rimbault I (1987) Variation in fleshy fruit composition in the Mediterranean region. The importance of ripening season, life-form, fruit type and geographical distribution. Oikos 49:244–252

    Article  Google Scholar 

  • Deli J, Matus Z, Toth G (2000) Carotenoid composition in the fruits of Asparagus officinalis. J Agric Food Chem 48:2793–2796

    Article  CAS  PubMed  Google Scholar 

  • EFSA Panel on Dietetic Products, Nutrition, and Allergies (NDA) (2010) Scientific opinion on dietary reference values for carbohydrates and dietary fibre. EFSA J 8(3):1462–1538

    Google Scholar 

  • El-Bayoumy K, Sinha R, Pinto JT, Rivlin RS (2006) Cancer chemoprevention by garlic and garlic-containing sulfur and selenium compounds. J Nutr 136(3):864–869

    Google Scholar 

  • Elliott R (2005) Mechanisms of genomic and non-genomic actions of carotenoids. Biochim Biophys Acta 1740:147–154

    Article  CAS  PubMed  Google Scholar 

  • European Parliament and Council (2006) Regulation (EU) No 1924/2006 of the European Parliament and of the Council of 20 December 2006 on nutrition and health claims made on foods. Off J Eur Union, 18.1.2007: L12/3–L12/18

    Google Scholar 

  • FECYT (2005) Alimentos Funcionales. Fundación Española para la Ciencia y la Tecnología, Madrid

    Google Scholar 

  • Ganhao R, Morcuende D, Estevez M (2010) Protein oxidation in emulsified cooked burger patties with added fruit extracts: influence on colour and texture deterioration during chill storage. Meat Sci 85:402–409

    Article  CAS  PubMed  Google Scholar 

  • García-Herrera P, Sánchez-Mata MC, Cámara M, Tardío J, Olmedilla-Alonso B (2013) Carotenoid content of wild edible young shoots traditionally consumed in Spain (Asparagus acutifolius L., Humulus lupulus L., Bryonia dioica Jacq. and Tamus communis L.). J Sci Food Agric 93(7):1692i Foo. (Erratum published. J Sci Food Agric (2014)) 94:1914–16

    Article  Google Scholar 

  • García-Herrera P (2014) Plantas silvestres de consumo tradicional. Caracterización de su valor nutricional y estimación de su actividad antifúngica. PhD Thesis. Universidad Complutense de Madrid, Facultad de Farmacia, Departamento de Nutrición y Bromatología II

    Google Scholar 

  • Gorinstein S, Park YS, Heo BG, Namiesnik J, Leontowicz H, Leontowicz M (2009) A comparative study of phenolic compounds and antioxidant and antiproliferative activities in frequently consumed raw vegetables. Eur Food Res Technol 228:903–911

    Article  CAS  Google Scholar 

  • Granado F, Olmedilla B, Blanco I, Rojas-Hidalgo E (1992) Carotenoid composition in raw and cooked Spanish vegetables. J Agric Food Chem 40:2135–2140

    Article  CAS  Google Scholar 

  • Guil-Guerrero JL, Rodríguez-García I (1999) Lipids classes, fatty acids and carotenes of the leaves of six edible wild plants. Eur Food Res Technol 209(5):313–316

    Article  CAS  Google Scholar 

  • Guil-Guerrero JL, Rodríguez-García I, Torija-Isasa ME (1997) Nutritional and toxic factors in selected wild edible plants. Plant Foods Hum Nutr 51(2):99–107

    Article  Google Scholar 

  • Halliwel B (2007) Dietary polyphenols: good, bad, or indifferent for your health? Cardiovasc Res 73(2):341–347

    Article  Google Scholar 

  • Harborne JB, Williams CA (2000) Advances in flavonoid research since 1992. Biofactors 6:481–504

    Google Scholar 

  • Heim KE, Tagliaferro AR, Bobilya DJ (2002) Flavonoid antioxidants: chemistry, metabolism and structure-activity relationship. J Nutr Biochem 13(10):572–584

    Article  CAS  PubMed  Google Scholar 

  • Hercberg S, Czernichow S, Galan P (2006) Antioxidant vitamins and minerals in prevention of cancers: lessons from the SUVIMAX study. Br J Nutr 96(1):S28–S30

    Article  CAS  PubMed  Google Scholar 

  • Hinneburg I, Dorman HJD, Hiltunen R (2006) Antioxidant activities of extracts from selected culinary herbs and spices. Food Chem 97:122–129

    Article  CAS  Google Scholar 

  • IFST (2007) The Institute of Food Science & Technology, Public Affairs and Technical & Legislative Committees. http://www.ifst.org. Accesed Feb 2014

  • Khachik F, Carvalho L, Bernstein PS, Muir GJ, Zhao DY, Katz NB (2002) Chemistry, distribution, and metabolism of tomato carotenoids and their impact on human health. Exp Biol Med 227(10):845–851

    CAS  Google Scholar 

  • Krinsky NI, Johnson EJ (2005) Carotenoid actions and their relation to health and disease. Mol Asp Med 26:459–516

    Article  CAS  Google Scholar 

  • Lampe JW (1999) Health efffects of vegetables and fruits: assesing the mechanisms of action in human experiments studies. Am J Clin Nutr 70:475S–90S

    CAS  PubMed  Google Scholar 

  • Lim TK (2012) Edible medicinal and non-medicinal plants: volume 2. Fruits. Springer, London

    Book  Google Scholar 

  • Maiani G, Periago M, Catasta G, Toti E, Goñi I, Bysted A, Granado-Lorencio F, Olmedilla-Alonso B, Knuthsen P, Valoti M, Volker B, Mayer-Miebach E, Behsnilian D, Schlemmer U (2009) Carotenoids: actual knowledge on food sources, intakes, stability and bioavailability and their protective role in humans. Mol Nutr Food Res 53:S194–S218

    Article  PubMed  Google Scholar 

  • Manach C, Scalbert. A, Morand Ch, Rémésy Ch, Juménez L (2004) Polyphenols: food resources and bioavailability. Am J Clinic Nutr 74:727–747

    Google Scholar 

  • Martínez A, Haza AI, Morales P (2001) Frutas y verduras como agentes preventivos de la dieta. II. Actividad antimutagénica y anticancerígena. Alimentaria 319:33–40

    Google Scholar 

  • Martins D, Barros L, Carvalho AM, Ferreira ICFR (2011) Nutritional and in vitro antioxidant properties of edible wild greens in Iberian Peninsula traditional diet. Food Chem 125(2):488–494

    Article  CAS  Google Scholar 

  • Mertz C, Cheynier V, Günata Z, Brat P (2007) Analysis of phenolic compounds in two blackberry species (Rubus glaucus and Rubus adenotrichus) by high-performance liquid chromatography with diode array detection and electrospray ion trap mass spectrometry. J Agric Food Chem 55(21):8616–8624

    Article  CAS  PubMed  Google Scholar 

  • Moghadasian MH, Jiri Frohlich J (1999) Effects of dietary phytosterols on cholesterol metabolism and atherosclerosis: clinical and experimental evidence. Am J Med 107(6):588–594

    Article  CAS  PubMed  Google Scholar 

  • Mongeau R, Brooks PJ (2003) Properties, sources and determination. In: Caballero B, Turgo LZ, Finglas PM (eds) Encyclopedia of food science and nutrition, vol 3, 2nd edn. Elsevier Science BV, Amsterdam, pp. 1813 scie

    Google Scholar 

  • Morales P (2011) Vegetales silvestres de uso alimentario: determinación de compuestos bioactivos y capacidad antioxidante. PhD Thesis. Universidad Complutense de Madrid, Facultad de Farmacia, Departamento de Nutrición y Bromatología II

    Google Scholar 

  • Morales P, Carvalho AM, Sánchez-Mata MC, Cámara M, Molina M, Ferreira ICFR (2012) Tocopherol composition and antioxidant activity of Spanish wild vegetables. Genet Resour Crop Evol 59:851–863

    Article  CAS  Google Scholar 

  • Morales P, Ferreira ICFR, Carvalho AM, Sánchez-Mata MC, Cámara M, Fernández-Ruiz V, Pardo-de-Santayana M, Tardío J (2014) Mediterranean non-cultivated vegetables as dietary sources of compounds with antioxidant and biological activity. LWT-Food Sci Technol 55:389–396

    Article  CAS  Google Scholar 

  • Motamed SM, Naghibi F (2010) Antioxidant activity of some edible plants of the Turkmen Sahra region in northern Iran. Food Chem 119:1637–1642

    Article  CAS  Google Scholar 

  • Murkies A, Dalais FS, Briganti EM, Burger HG, Healy DL, Wahlqvist ML, Davis SR (2000) Phytoestrogens and breast cancer in postmenopausal women: a case control study. Menopause 7:289–296

    Article  CAS  PubMed  Google Scholar 

  • Nian H, Delage B, Ho E, Dashwood RH (2009) Modulation of histone deacetylase activity by dietary isothiocyanates and allyl sulfides: studies with sulforaphane and garlic organosulfur compounds. Environ Mol Mutagen 50(3):213–221

    Article  CAS  PubMed  PubMed Central  Google Scholar 

  • Nile SH, Park SW (2014) Edible berries: review on bioactive components and their effect on human health. Nutrition 30(2):134–144

    Article  CAS  PubMed  Google Scholar 

  • Ortega Anta RM, Requejo Marcos AM, Martínez García RM (2007) Nutrición y alimentación en promoción de la salud. Consejería de Sanidad, Comunidad de Castilla La-Mancha, Cuenca

    Google Scholar 

  • Pereira C, Barros L, Carvalho AM, Ferreira IC (2011) Nutritional composition and bioactive properties of commonly consumed wild greens: potential sources for new trends in modern diets. Food Res Int 44(9):2634–2640

    Article  CAS  Google Scholar 

  • Pérez Jiménez J, Serrano J, Tabernero M, Arranz S, Díaz-Rubio E, García-Diz L, Goñi I, Saura-Calixto F (2008) Effects of grape antioxidant dietary fibre in cardiovascular disease risk factors. Nutrition 24(7–8):646–653

    Article  Google Scholar 

  • Phenol-Explorer (2013) Data base on polyphenol content in Foods. http://www.phenol-explorer.eu/contents/food/70. Accessed Oct 2013

  • Proestos C, Boziaris IS, Nychas G-JE, Komaitis M (2006) Analysis of flavonoids and phenolic acids in Greek aromatic plants: investigation of their antioxidant capacity and antimicrobial activity. Food Chem 95:664–671

    Article  CAS  Google Scholar 

  • Ramos M, González J, Reuvers T Ruiz E (1989) Contenido de vitaminas A, C y E en diferentes tipos de alimentos de mercado español. Alimentaria 26:51ime

    Google Scholar 

  • Ranfa A, Maurizi A, Romano B, Bodesmo M (2014) The importance of traditional uses and nutraceutical aspects of some edible wild plants in human nutrition: the case of Umbria (central Italy). Plant Biosyst 148(2):297–306

    Article  Google Scholar 

  • Rao AV (2006) Tomatoes, lycopene and human health. Caledonian Science Press, UK

    Google Scholar 

  • Rao AV, Agarwal S (2000) Role of antioxidant lycopene in cáncer and heart disease. J Am Coll Nutr 19(5):563–569

    Article  CAS  PubMed  Google Scholar 

  • Raschke M, Wahala K, Beatrice L (2006) Reduced isoflavone metabolites formed by the human gut microflora suppress growth but do not affect DNA integrity of human prostate cancer cells. Br J Nutr 96(3):426–434

    CAS  PubMed  Google Scholar 

  • Rice-Evan CA, Miller NJ, Paganga G (1997) Antioxidant properties of phenolics compounds. Trends in Plant Sci 2(4):152–159

    Article  Google Scholar 

  • Ruiz-Rodríguez BM (2014) Frutos silvestres de uso tradicional en la alimentación. Evaluación de su valor nutricional, compuestos bioactivos y capacidad antioxidante. PhD Thesis. Universidad Complutense de Madrid, Facultad de Farmacia, Departamento de Nutrición y Bromatología II

    Google Scholar 

  • Ruiz-Rodríguez BM, De Ancos B, Sánchez-Moreno C, Fernández-Ruiz V, Sanchez-Mata MC, Camara M, Tardío J (2014a) Wild blackthorn (Prunus spinosa L.) and hawthorn (Crataegus monogyna Jacq.) fruits as valuable sources of antioxidants. Fruits 69(1):61–73

    Article  Google Scholar 

  • Ruiz-Rodríguez BM, Sánchez-Moreno C, De Ancos B, Sánchez-Mata MC, Fernández-Ruiz V, Camara M, Tardío J (2014b) Wild Arbutus unedo L. and Rubus ulmifolius Schott fruits are underutilized sources of valuable bioactive compounds with antioxidant capacity. Fruits 69(6):435–448

    Article  Google Scholar 

  • Salvatore S, Pellegrini N, Brenna OV, Del Río D, Frasca G, Brighenti F, Tumino R (2005) Antioxidant characterization of some Sicilian edible wild greens. J Agric Food Chem 53(24):9465–9471

    Article  CAS  PubMed  Google Scholar 

  • Santas J, Carbó R, Gordon MH, Almajano MP (2008) Comparison of the antioxidant activity of two Spanish onion varieties. Food Chem 107:1210–1216

    Article  CAS  Google Scholar 

  • Scalbert A, Morand C, Manach C, Rémésy C (2002) Absorption and metabolism of polyphenols in the gut and impact on health. Biomed Pharmacother 56:276–282

    Article  CAS  PubMed  Google Scholar 

  • Sellappan S, Akoh CC, Krewer GP (2002) Phenolic compounds and antioxidant capacity of Georgia-Grown blueberries and blackberries. J Agric Food Chem 50:2432–2438

    Article  CAS  PubMed  Google Scholar 

  • Shi J, Maguer M (2000) Lycopene in tomatoes: chemical and physical properties affected by food processing. Crit Rev Biotechnol 20:293–334

    Article  CAS  PubMed  Google Scholar 

  • Souci SW, Fachmann W, Kraut H (2008) Food composition and nutrition tables. Medpharm, Stuttgart

    Google Scholar 

  • Stahl W, Sies H (2003) Antioxidant activity of carotenoids. Mol Asp Med 24:345–351

    Article  CAS  Google Scholar 

  • Stahl W, Sies H (2012) Photoprotection by dietary carotenoids: concept, mechanisms, evidence and future development. Mol Nutr Food Res 56(2):287–295

    Article  CAS  PubMed  Google Scholar 

  • Suter PM (2000) Effect of vitamin E, vitamin C, and β-carotene on stroke risk. Nutr Rev 58(6):184–187

    Article  CAS  PubMed  Google Scholar 

  • Trumbo P, Schlicker S, Yates AA, Poos M (2002) Dietary reference intakes for energy, carbohydrate, fibre, fat, fatty acids, cholesterol, protein and amino acids. J Am Diet Assoc 102(11):1621–1630

    Article  PubMed  Google Scholar 

  • Tucker KL (2001) Eat a variety of healthful foods: old advice with new support. Nutr Rev 59(5):156–158

    CAS  PubMed  Google Scholar 

  • USDA-NCC Carotenoid Database for U.S. Foods (1998) http://www.nal.usda.gov/fnic/foodcomp/Data/car98/car98.html. Accessed 1 July 2012

  • Van den Berg H, Faulks R, Fernando-Granado H, Hirschberg J, Olmedilla B, Sandmann G, Southon S, Stahl W (2000) The potential for the improvement of carotenoid levels in foods and the likely systemic effects. J Sci Food Agri 80:880–912

    Article  Google Scholar 

  • Vardavas CI, Majchrzak D, Wagner KH, Elmadfa I, Katafos A (2006) The antioxidant and phylloquinone content of wildly grown greens in Crete. Food Chem 99(4):813–821

    Article  CAS  Google Scholar 

  • Vasco C, Riihinen K, Ruales J, Kamal-Eldin A (2009) Phenolic compounds in Rosaceae fruits from Ecuador. J Agri Food Chem 57(4):1204–1212

    Article  CAS  Google Scholar 

  • Wangen TE, Duncan AM, Merz-Demlow BE, Xu X, Marcus R, Phipps WR, Kurzer MS (2000) Effects of soy isoflavones on markers of bone turnover in premenopausal and postmenopausal women. J Clin Endocrinol Metab 85:3043–3048

    CAS  PubMed  Google Scholar 

  • Wargovich JM (2000) Anticancer properties of fruits and vegetables. Hortsci 35(4):573–575

    CAS  Google Scholar 

  • Williamson G (1996) Protective effects of fruits and vegetables in the diet. Nutr Food Sci 1:6–10

    Article  Google Scholar 

  • Wojdyło A, Oszmianski J, Czemerys R (2007) Antioxidant activity and phenolic compounds in 32 selected herbs. Food Chem 105(3):940–949

    Article  Google Scholar 

  • Yamada H (1996) Contributions of pectins on health care. Pectins and pectinases. Prog Biotechnol 14:173–190

    Google Scholar 

  • Zeghichi S, Kallithraka S, Simopoulos AP, Kipriotakis Z (2005) Nutritional composition of selected wild plants in the diet of Crete. In: Simopoulos AP, Gopalan C (eds) Plants in human health and nutrition policy. World review of nutrition and dietetics, vol 91. Karger, Basel, pp 22–40

    Chapter  Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Departamento de Nutrición y Bromatología II, Bromatología, Facultad de Farmacia, Universidad Complutense de Madrid, Madrid, Spain

    Montaña Cámara PhD, Prof. Virginia Fernández-Ruiz PhD & Brígida María Ruiz-Rodríguez PhD

Authors
  1. Montaña Cámara PhD
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Prof. Virginia Fernández-Ruiz PhD
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Brígida María Ruiz-Rodríguez PhD
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Virginia Fernández-Ruiz PhD .

Editor information

Editors and Affiliations

  1. Departamento de Nutrición y Bromatología, Universidad Complutense de Madrid, Madrid, Spain

    María de Cortes Sánchez-Mata

  2. Dept. de Investigación Agroalimentaria, IMIDRA, Alcalá de Henares, Madrid, Spain

    Javier Tardío

Rights and permissions

Reprints and permissions

Copyright information

© 2016 Springer Science+Business Media New York

About this chapter

Cite this chapter

Cámara, M., Fernández-Ruiz, V., Ruiz-Rodríguez, B. (2016). Wild Edible Plants as Sources of Carotenoids, Fibre, Phenolics and Other Non-Nutrient Bioactive Compounds. In: Sánchez-Mata, M., Tardío, J. (eds) Mediterranean Wild Edible Plants. Springer, New York, NY. https://doi.org/10.1007/978-1-4939-3329-7_9

Download citation

Publish with us

Policies and ethics

Search

Navigation