Polyphenols in edible plant leaves: an overview of their occurrence and health properties.
Food Funct
; 15(13): 6847-6882, 2024 Jul 01.
Article
em En
| MEDLINE
| ID: mdl-38853513
ABSTRACT
Edible plant leaves (EPLs) constitute a major renewable functional plant biomass available all year round, providing an essential source of polyphenols in the global diet. Polyphenols form a large family of antioxidant molecules. They protect against the harmful effects of free radicals, strengthen immunity and stimulate the body's natural defenses thanks to their antibacterial and antiviral functions. This study refers to phenolic compounds from 50 edible plant leaves divided into four categories green leafy vegetables, underutilized leafy vegetables, leafy spices and leafy drinks. It provides data on the identification, occurrence and pharmacological functions of polyphenols contained in EPLs, and provides a better understanding of trends and gaps in their consumption and study. Certain EPLs, such as moringa (Moringa oleifera Lam.), tea (Camellia sinensis L.) and several leafy spices of the Lamiaceae family, reveal important characteristics and therapeutic potential. The polyphenol composition of EPLs makes them functional plants that offer relevant solutions in the fight against obesity, the management of food insecurity and the prevention of chronic diseases.
Texto completo:
1
Coleções:
01-internacional
Temas:
Geral
Base de dados:
MEDLINE
Assunto principal:
Plantas Comestíveis
/
Folhas de Planta
/
Polifenóis
/
Antioxidantes
Limite:
Humans
Idioma:
En
Revista:
Food Funct
Ano de publicação:
2024
Tipo de documento:
Article
País de afiliação:
França