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426 Wild Edible Plants
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Index
ACase enzyme, see Novel brinolytic enzyme
(ACase)
Acetate- malonate pathway, 248
Acetic acid (acetyl- CoA), 248
Acorn our, fat content of, 75
Acquaviva, A., 120
Adenosine triphosphate (ATP) formation, 413
Adomako- Bonsu, A. G., 250
Age- related diseases
hawthorn extracts for treatment of, 20, 171
Lycium barbarum for treatment of, 6
Album (Chenopodium album L.), 59, 60
Albumin, 56
Alcohol by volume (ABV) ratio, 132
Alcoholic beverages
with catnip, 129– 131
consumption during meals, 129
French Green Chartreuse, 130
use of Nepeta cataria L. in, 133
Algae
Ascophyllum nodosum, 30, 324
Asian algae, 322
brown algae, 22, 25– 26
carbohydrates in, 299– 300
Codium fragile, 25
demand for macroalgae, 302
Ecklonia cava, 328
global aquaculture for production of, 24
Gracilaria chilensis, 25
green algae, 23, 32
Laminaria japonica, 311
lipid prole of, 299
Macrocystis pyrifera, 25
marine algae, 22, 23
minerals in, 331– 334
nutritional composition of, 322
Palmaria palmata, 324
photosynthesis, 322
polyphenols of, 328
protein content in, 297– 298, 323
red algae, 22– 23, 25
Saccharina japonica, 296
seaweeds (macroalgae), 321
taste and odor of, 308
Undaria pinnatida, 322– 323, 328
used in
Asian cuisine, 32
bakery, 31
Wakame algae, 335
Algerian carob seeds, 226– 228, 230
Alginates, 300
Alginic acid, 297, 300
Alkaline extraction, 69
Alkaloid, in barberry, 189
Alzheimer’s disease, 370, 373
Amana edulis, 69
Ambra, R., 404
American cranberry (Vaccinium macrocarpon), 144
Amino acids, 5, 11, 60– 61, 352, 369
aromatic, 245, 357
in cereals, 59
in duckweed protein, 61
essential amino acids, 25, 61, 311, 357, 359
in Laminaria, 298
lysine in red seaweed, 25
monosodium glutamate- like, 10
in mushrooms, 56, 359
mycosporine- like, 324
non- essential amino acids (NEAA), 359
non- protein, 61
in quinoa, 59
in seaweed proteins, 25, 56
sulfur- containing, 12
tryptophan, 298
in Undaria pinnatida, 325
in wakame biomass, 322
Amycenone (amyloban), 372
α- Amylase activity, 281
Angiogenesis, tumor growth/ metastasis, 381
Angiotensin- converting enzyme (ACE)
inhibitors, 383
Anthocyanidins, 246, 247
chemical structure of, 167
in daily diet, 169
Anthocyanins, 185, 188, 208
benecial properties of, 171
from berries, 172
in B. vulgaris berries, 187
pigments, 161
rich berries, 171
water- soluble avonoid pigments, 166– 167
Antiallergic, Cantharellus cibarius used as, 11
Antiendoplasmic reticulum stress, 383
Anti- inammatory, Cantharellus cibarius
used as, 11
Anti- methicillin- resistant Staphylococcus aureus
(MRSA) effects, 383
Antimicrobial abilities, of Cantharellus cibarius, 11
431
432 Index
Antioxidant
black cumin seed extract, 95
Boletus edulis, 12
Cantharellus cibarius, 11
catnip plant, for beverage production, 122– 123
in edible berries, see Antioxidant compounds, in
edible berries
Nepeta genus, valuable phytonutrients, 122– 123
seaweeds, brown algae, 26
Antioxidant compounds, in edible berries
anthocyanin proles of, 166– 169
anthocyanins, for human health improvement,
171– 173
dietary recommendations, for anthocyanin
intake, 169
food preparation, 170– 171
phenolic proles of, 161– 166
reactive oxygen species (ROS), 143
source of, 144– 161
antioxidants/ antioxidant activities, 145– 155
Azores blueberry, 158
cranberry, 161
dark- colored fruits, 157
phenolic compounds, in lingonberry, 160
Rosaceae family, 144
secondary metabolites, comparison of, 158– 159
tocopherols, 156
total phenolic compounds (TPC), 144
Vaccinium cylindraceum, 158
Vaccinium vitis- idaea L. fruits, 161
Antioxidant dietary ber (AODF), 29, 30
Antioxidants, in meat/ meat products
avonoids, characteristics/ functions of, 244– 248
lipid oxidation, in Peking duck meat, 256– 259
phenolic acids, chemistry/ biological effects of,
249– 251
phytocompounds, 243
polyphenols, as secondary metabolites, 244
rosemary
bioactive compounds of, 251– 254
minced Peking duck meat, microbiological
safety, 259– 260
Rosmarinus ofcinalis, 254– 256
Antioxidants suppress lipid peroxidation, 251
Antitumor, 6, 11, 72, 88, 210, 255, 302, 331,
366– 369, 377, 380– 382, 384– 385, 402
Apigenin- 7- o- glucoside, 270
Apocynum venetum L., 70
Apocynum venetum tea, alkaline extraction, 69
Arabidopsis seeds, 74
Aras, A., 123
Aroma- forming compounds, 111
Aromatic peroxygenases (APOs), 368
Aronia berries, 202
Aronia powder, 206
Ascorbic acid, 188, 277
Ascorbic acid equivalent (AAE), 335
Aspergillus nidulans, 405
Asterin, 324
Ayaz, F. A., 226
2,2'- Azino- bis- 3- ethylbenzothiazoline- 6- sulfonic
acid (ABTS) assay, 9, 123, 161, 204, 205,
206, 227
Azizian, T., 111, 120, 121, 122, 123
Azores blueberry, cultivated berries, 158, 159
Bael fruit (Aegle marmelos), 2– 3
cardioprotective, 3
functional food products, 4
gastroprotective, 3
hepatoprotective, 3
pharmacological plants, 2– 3, 4
radioprotective, 3
Bakery/ meat products, wild edible plants
black cumin, in food technologies, 90– 91
black cumin seed, see Black cumin seeds
immune system, 84
lamium/ black cumin
chemical composition of, 85– 88
morphological features, 84– 85
physiological properties of, 88– 89
lamium, in food technologies, 89– 90
wheat bread, lamium extraction, 91
dough, fermentation processes, 92
dough, structural/ mechanical properties, 93
sensory properties, quality of, 93– 95
Bakery products, 305
Baranauskienė, R., 110
Barberry (Berberis vulgaris), 185– 187, 192, 193
antioxidant activity of, 21, 189
application of, 194
chemical composition of, 187
natural red colorant of, 193
probiotic bacteria in, 193
ripe berries, 194
used in food production, see Barberry, for food
production
Barberry, for food production, 170– 171, 190
in caramel production, 194– 195
consumption of, 185
manufacturing of, 189– 193
nutrients/ bioactive compounds, source of,
144– 161, 186– 189
agricultural producer, 187
antioxidant activity, 189
antioxidants/ antioxidant activities, 145– 155
Azores blueberry, 158
B. vulgaris, 187, 188
chlorogenic acid, 188
cranberry, 161
dark- colored fruits, 157
fresh weight (FW), 187
gallic acid equivalents (GAE), 188
phenolic compounds, in lingonberry, 160
Index 433
predominant organic acids, 187
Rosaceae family, 144
secondary metabolites, comparison of, 158– 159
tocopherols, 156
total phenolic compounds (TPC), 144
Vaccinium cylindraceum, 158
Vaccinium vitis- idaea L. fruits, 161
Barberry (Berberis crataegina L.) fruit, 192
Barberry juice, 190
benets for patients suffering from diabetes, 172
Barberry powder (BP), 194
caramel color, 195
mineral content, 195
Beech Mushroom (Hypsizygus marmoreus), 352,
367, 373– 376, 408
antimicrobial activities, 375
methanol extracts of, 375
polysaccharides, 374
Beef burgers, with goji puree, 7
Bee pollen, 206
Berberine, 189
Berries, antioxidant compounds
anthocyanin proles of, 166– 169
anthocyanins, for human health improvement,
171– 173
dietary recommendations, for anthocyanin
intake, 169
food preparation, 170– 171, seealso Barberry, for
food production
phenolic proles of, 161– 166
reactive oxygen species (ROS), 143
source of, 144– 161
antioxidants/ antioxidant activities, 145– 155
Azores blueberry, 158
cranberry, 161
dark- colored fruits, 157
phenolic compounds, in lingonberry, 160
Rosaceae family, 144
secondary metabolites, comparison of, 158– 159
tocopherols, 156
total phenolic compounds (TPC), 144
Vaccinium cylindraceum, 158
Vaccinium vitis- idaea L. fruits, 161
Biernacka, B., 227
Bidobacterium animalis ssp. lactis, 170
Bidobacterium lactis Bb- 12, 369
Bigelow, H. E., 373
Bilberry (Vaccinium myrtillus), 144, 171
antioxidant activity, 21
cultivated berries, 158
Bisabolane- type sesquiterpenes, 381
Bizjak, M. Č., 371
Blackberry fruits (Rubus caesius L.), 160
antioxidant activity, 21
cultivated berries, 158
Black chokeberry (Aronia melanocarpa), 144,
202, 212
antioxidant activity, 203
aqueous extract of, 206
chemical composition of, 203, 211, 213
avonoid group, 208
in food preparation, 206
in food products preparation, 207
hibiscus ower, 202
phenolic compounds, 203
physico- chemical characteristics of, 211, 212
polyphenols of, 202
use of, 204
vitamins/ minerals, 203
water/ ethanol extracts, 204
Black cumin (Nigella sativa), 85– 86
analgesic effects, 89
antidiabetic activity, 89
anti- inammatory, 89
bread baking, 91
cake, 91
content of, 87
dry seeds, 92
effect of, 90
oil, 91
phytosterols of, 90
rheological properties, 91
seed, 96
β- sitosterol, 87
thymoquinone, 89
Black cumin seeds
cutlets, 97
sensory indicators of, 96
extract in semi- nished meat products
cutlets’ quality, during storage, 97– 99
cutlets, sensory indicators of, 96– 97
natural antioxidant, 95
grown in, 85
methyl alcoholic extract of, 89
minced semi- nished meat products, 95
thymoquinone, 89
Blackcurrant, antioxidant activity, 21
Black Sea brown alga (Cystoseira crinite), 24
Black seed oil, 89
Blackthorn (Prunus spinosa), 15– 19, 144
functional food products, 18
in icing, 18, 19
phenolic compounds, 17
phytotherapy, 16
puree, ice- cream, 170
purple colorant, 17
Blueberry (Vaccinium myrtillus), 144
Bog bilberries (Vaccinium uliginosum), 167– 169
antioxidants/ antioxidant activities, 153
cultivated berries, 159
Botrytis cinerea, fungal cultures, 122
Bouquet of Crimea, 130
Brain- derived neurotrophic factor (BDNF),
371
434 Index
Branched- chain amino acids (BCAA), 56
Bread
antioxidant properties of, 278
moisture content of, 284
physical- chemical/ sensory indicators, 284
samples, texture properties of, 310
Breadmaking, rose hip meal (RHM), 279– 280
characteristics of, 279– 280
dough, 279
rye- wheat dough, 282– 285
wheat/ rye our, 280– 282
Breakfast sausage, 304
British Nutrition Foundation, 299
Brown algae (Ascophyllum nodosum), 30, 324
Brown algae (Laminaria)
amino acid prole of, 298
brown algae, 303
chemical composition of, 297
dietary food, 302– 306
bakery products, 305– 306
dairy products, 305
food products, preparation of, 303– 304
meat products, 304– 305
psycho- gastronomy, 302
environmental situation/ educated consumers, 294
fatty acid prole of, 299
Food and Agriculture Organization (FAO), 294
food products, preparation of, 303– 304
industrial applications of, 295
laminarin, 299
macronutrients
carbohydrates, 299– 300
Laminaria algae, 300
lipids, 299
proteins, 297– 298
micronutrients
mineral prole, 300– 301
phytochemicals, 301
vitamins, 301
volatile components, 301
nanotechnology, in food technology, 296
nutrients/ bioactive compounds, source of, 296
uses of, 295
Brown algae (Phaeophyceae), 295, 300
antioxidant activity of, 26
nutrient potential of, 302– 303
nutritional composition of, 322
Brown algae Himanthalia elongata (sea
spaghetti), 26
Brown algae (Ecklonia cava) phlorotannins, 328
Brown algae wakame, as food supplement
human nutrition, 334– 336
minced meat products, 336– 340
nutrients/ bioactive compounds, 322– 334
amino acid, 325
dietary ber, 326– 327
eicosapentaenoic acid, 322
fucoxanthin, 330– 331
lipids, 327– 328
minerals, 331– 334
nutritional composition, 322
polyphenols, 328– 330
proteins, 323– 325
Undaria pinnatida, 323
vitamins, 331
overview of, 321– 322
Brown beans, 220
Brown macroalgae (Laminaria sp.), 301
Brown seaweed
Cystoseira barbata, 26, 28
Fucus serratus, 28
Himanthalia elongata, 26, 30– 31
Laminaria digitata, 24, 26, 28, 304
Laminaria japonica, 26, 31, 296, 301,
304– 307, 311
Undaria pinnatida, 24, 31, 321– 328, 330, 334, 340
Buna- shimeji (bunashimeji), see Beech Mushroom
(Hypsizygus marmoreus)
Bush chokeberry (Aronia melanocarpa), 201
Buswell, J. A., 354
Button mushroom (Agaricus bisporus), 401
Butylated hydroxytoluene (BHT)
control of, 380
synthetic antioxidants, 192
Caco- 2 cells (colon epithelial tumor cells), 369
Caffeic acid, 9, 161
in chokeberry, 161
ester of, 250
Calabretti, A., 381
Cancer, 88, 143, 224, 330, 370, 372, 377, 383, 410
anti- breast cancer, 327
Carob’s low glycemic index, 223
colon cancer, 326
lung cancer, 88
of oesophagus and stomach, 369
prevention of, 375
risk of, 166
use of plant polyphenols in predicting, 15
Caramel candy, formulation, 194
Cardiovascular diseases (CVD), 172
anthocyanidins– strawberry, 172
Carob’s low glycemic index, 223
eicosapentaenoic/ docosahexaenoic acids, 328
plant polyphenols, 15
seaweeds (macroalgae), 321
sodium consumption, 335
unsaturated fatty acids, 360
Carnosic acid, 250
Carnosol, 259
Carob- based functional pastry sauces
carotenoid/ chlorophyll content, 229
Index 435
physico- chemical characteristics, 231– 232
quality/ nutritional value, 230– 231
rheological properties, 233– 234
sensory test, 234– 236
Carob fruits, nutrients source, 220, 221, 223
biological value, 223– 224
from European/ North African agrifood sectors
antioxidant activity, 228
antiradical activity, 227
bioactive/ functional prole, 224
mineral content, 226– 227
UV/ vis spectra analysis, 225– 226
low glycemic index, 223
mineral content, 226
overview of, 220– 223
pigment/ bioactive compound, 229– 230
Carob lipid, UV/ Vis spectra of, 225
Carob pastry sauces
check- all- that- apply (CATA) analysis, 235, 236
energy value of, 231
mineral content of, 232
nutritional value of, 232
polyphenol/ antioxidant activity of, 233
viscosity of, 234
Carob pod powder (SCP), 220, 222, 223, 233
anti- inammatory properties, 222
antioxidant activity of, 222, 224, 228
composition of, 225
inclusion of, 231
mineral content of, 226
Carob production, 221– 222
Carob samples, phenolic compounds/ antioxidant
activities, 227, 228
Carob seed powder (CSP), 224, 233
Carob’s low glycemic index, 223
Carob tree (Ceratonia siliqua), 220, 221
β- Carotene, 229
Carotenoids, 156, 270
Catechin equivalent (CE), 206
Catechins (avan- 3- ols), 246, 270
Cateni, F., 381
Catnip plant, for beverage production
alcoholic beverages, 129– 131
critical food shortages, 108
extracts preparation, 131– 133
herbal blends, 128
herbal teas, 126– 128
Labiatae, 109
natural properties, 128
Nepeta genus, valuable phytonutrients
antimicrobial properties, 121– 122
antioxidant properties, 122– 123
chemical composition of, 110– 121
overview of, 109– 110
pharmacological properties, 123– 126
Catnip tea, 127– 128
Cavallaro, V., 233
C6– C3– C6 propane skeleton, 245
Cellulase enzymes, use of, 324
Central nervous system depression, 127
Cerebroside E, 372
Chalcones, 248
Chang, S. T., 354
Chanterelle (Cantharellus cibarius), 10– 15
antioxidative/ antimicrobial activity, 13
carbohydrates/ proteins/ minerals, 11
phenolic compounds, 11
polysaccharides (β- glucans), 11
sugar composition, 10
vitamin D2, 10
Check- all- that- apply (CATA), 235
carob pastry sauces, 236
questionnaire, 235
Chelating agent soluble solids (CASS), 69
Chicken meat, 192
Chickpea our, replacement with green seaweed
Enteromorpha compressa (Ulva compressa)
powder, 30
Chili (C. monogyna), 21
Chinese soups, 6
Chlorogenic acid (3- caffeoylquinic acid), 161
in barberry, 188
black chokeberry fruits, 203
blackthorn fruits, 17
blueberry, 159
guelder rose, 161
rosemary, 254
wild barberry, 188
Chlorophyll
for antioxidant properties, 230
in Moldovan seeds, 230
pigment, 130
Chochkov, R., 277
Chokeberry (Aronia melanocarpa) fruits, 171
black chokeberry, applications of, 205– 208
confectionery masses, recipe of, 208
ber, 206
to fermented sheep milk, 208
as food additives, 201
of fruit powder, 208
juice, 206
in marshmallow
production of, 211– 213
technology, 210– 211
overview of, 201
sources of, 202– 204
Chou, W., 380
Cladosporium fulvum, 122
Cloudberry (Rubus chamaemorus), 144
antioxidant activity, 21, 150
berries, 156
carotenoids in wild berries, 157
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