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Nutritional Composition, Phenolic Compounds Extraction and Antioxidant Activities of Wild Plants: A Review
Current Issue
Volume 5, 2018
Issue 3 (September)
Pages: 55-63   |   Vol. 5, No. 3, September 2018   |   Follow on         
Paper in PDF Downloads: 34   Since Sep. 13, 2018 Views: 432   Since Sep. 13, 2018
Wedad Al-Bukhaiti, State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China.
Anwar Noman, State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China; Department of Agricultural Engineering, Faculty of Agriculture, Sana’a University, Sana’a, Yemen.
Abdelmoneim Ali, State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China.
Sherif Abed, State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China.
Hongxin Wang, State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China.
Wild plants are considered good nutritional sources, extensively used in some communities that inherit food patterns dependent on the wild plants, particularly during scarcity and famine. These plants contain many phenolic compounds and natural antioxidants, which play an important role in human health, for example preventing cancer and cardiovascular diseases, and lowering the incidence of different diseases. In this review, tries to take a different perspective on the nutritional composition of wild plants, and their phenolic compounds, along with a basic mechanism for the extraction of bioactive compounds from wild plants by using the traditional and novel extraction methods known as green technologies for the environment, as well as their economic and health benefits for human health.
Wild Plants, Phenolic Compounds, Antioxidants, Extraction, Ultrasound, Microwave
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