Добавил:
Sekretar
kiopkiopkiop18@yandex.ru
t.me/Prokururor I Вовсе не секретарь, но почту проверяю
Опубликованный материал нарушает ваши авторские права? Сообщите нам.
Вуз:
Предмет:
Файл:Ординатура / Хирургия / Библиотека им академика М.И. Перельмана / Книга_5182_Библиотеки_им_академика_М_И_Перельмана
.pdf
36 Wild Edible Plants
Cheng, J., Zhou, Z.W., Sheng, H.P., He, L.J., Fan, X.W., He, Z.X., Sun, T., Zhang, X., Zhao,
R.J., Gu, L., Cao, C., & Zhou, S.F. (2014). An evidence- based update on the pharmacological activities and possible molecular targets of Lycium barbarum polysaccharides. Drug
Design, Development and Therapy, 9, 33– 78. https:// doi.org/ 10.2147/ DDDT.S72892.
Chen, J., Chao, C.T., & Wei, X. (2018). Gojiberry breeding: Current status and future prospects.
In J.R. Soneji, & M. Nageswara- Rao (Eds.), Breeding and health benets of fruit and nut
crops (pp. 4– 19.) IntechOpen. https:// doi.org/ 10.5772/ int echo pen.76388
Chis, M.S., Păucean, A., Man, S., Veveriță, C., Martis, G.S., Beldean (Tătar), B.V., Domuța, C.,
Pop, A., & Muste, S. (2009). Valorization of Crataegus monogyna in gluten free pastry
manufacturing. Hop and Medicinal Plants, 1– 2, 271– 279.
Chizoba, N.N. (2014). Sensory evaluation of cookies produced from different blends of wheat and
Moringa oleifera leaf our. International Journal of Nutrition and Food Sciences, 3, 307,
https:// doi.org/ 10.1093/ nut rit/ nuy 066
Choi, Y.S., Choi, J.H., Han, D.J., Kim, H.Y., Kim, H.W., Lee, M.A., Chung H.J., & Kim C.J.
(2012). Effects of Laminaria japonica on the physico- chemical and sensory characteristics
of reduced- fat pork patties. Meat Science, 91(1), 1– 7. https:// doi.org/ 10.1016/ j.meat
sci.2011.11.011
Cox, S., & Abu- Ghannam, N. (2013). Incorporation of Himanthalia elongata seaweed to
enhance the phytochemical content of breadsticks using response surface methodology
(RSM). International Food Research Journal, 20(4), 1537– 1545. https:// doi.org/ 10.21427/
D7D S5R
Croft, M.T., Lawrence, A.D., Raux- Deery, E., Warren, M.J., & Smith, A.G. (2005. Algae acquire
vitamin B12 through a symbiotic relationship with bacteria. Nature, 438(7064), 90– 93.
https:// doi.org/ 10.1038/ natu re04 056
Dabija, A., Codina, G.G., Ropciuc, S., Gatlan, A.M., & Rusu, L. (2018). Assessment of the anti-
oxidant activity and quality attributes of yogurt enhanced with wild herbs extracts. Journal
of Food Quality, 2018, Article ID 5329386. https:// doi.org/ 10.1155/ 2018/ 5329 386
Das, A.K., Rajkumar, V., & Verma, A.K. (2014). Bael pulp residue as a new source of antioxidant
dietary ber in goat meat nuggets. Journal of Food Processing and Preservation, 39(6),
1626– 1635. https:// doi.org/ 10.1111/ jfpp.12392
Das, A.K., Nanda, P.K., Dandapat, P., Bandyopadhyay, S., Gullón, P., Sivaraman, G.K.,
McClements, D.J., Gullón, B., & Lorenzo, J.M. (2021). Edible mushrooms as functional
ingredients for development of healthier and more sustainable muscle foods: A exitarian
approach. Molecules, 26(9), Article 2463. https:// doi.org/ 10.3390/ molecu les2 6092 463
De Frutos Madrazo, P., Martínez- Peña, F., & Esteban, S. (2012). Edible wild mushroom tourism
as a source of income and employment in rural areas. The case of Castilla y León. Forest
Systems, 21(1), 81– 98. https:// doi.org/ 10.5424/ fs/ 2112 211- 02545
Del Olmo, A., Picon, A., & Nuñez, M. (2018). Cheese supplementation with ve species of
edible seaweeds: Effect on microbiota, antioxidant activity, colour, texture and sensory
characteristics. International Dairy Journal, 84, 36– 45. https:// doi.org/ 10.1016/ j.idai
ryj.2018.04.004
Devisetti, R., Sreerama, Y.N., & Bhattacharya, S. (2015). Processing effects on bioactive
components and functional properties of moringa leaves: Development of a snack and
quality evaluation. Journal of Food Science and Technology, 53(1), 649– 657. https:// doi.
org/ 10.1007/ s13 197- 015- 1962- 5
Diamond, J. (2002). Evolution, consequences and future of plant and animal domestication.
Nature, 418, 700– 707. https:// doi.org/ 10.1038/ natu re01 019
Diaz- Rubio, M.E., Serrano, J., Borderias, J., & Saura- Calixto, F. (2011). Technological effect and
nutritional value of dietary antioxidant Fucus ber added to sh mince. Journal of Aquatic
Food Product Technology, 20(3), 295– 307. https:// doi.org/ 10.1080/ 10498 850.2011.567 349

Wild Edible Plants, Berries, Mushrooms, and Seaweeds 37
Dillehay, T.D., Ramirez, C., Pino, M., Collins, M.B., Rossen, J., Pinot- Navarro, J.D. (2008).
Monte Verde: Seaweed, food, medicine and the peopling of South America. Science, 320,
784– 789. https:// doi.org/ 10.1126/ scie nce.1156 533
Due, E.A., Michel, K.D., & Digbeu, Y.D. (2016). Physicochemical and functional properties of
our from the wild edible mushroom Termitomyces heimii Natarajan harvested in Côte
d’Ivoire. Turkish Journal of Agriculture- Food Science and Technology, 4(8), 651– 655.
Duguma, H.T. (2022). Wild edible plant nutritional contribution and consumer perception in
Ethiopia. International Journal of Food Science, 2020, 2958623. https:// doi.org/ 10.1155/
2020/ 2958623.
El- Gammal, R.E., Ghoneim, G.A., & ElShehawy, S.M. (2016). Effect of Moringa leaves powder
(Moringa oleifera) on some chemical and physical properties of pan bread. Journal of Food
and Dairy Science, 7(7), 307– 314. https:// doi.org/ 10.21608/ JFDS.2016.46005
Elmastas, M., Isildak, O., Turkekul, I., & Temur, N. (2007). Determination of antioxidant activity
and antioxidant compounds in wild edible mushrooms. Journal of Food Composition
Analysis, 20(3– 4), 337– 345. https:// doi.org/ 10.1016/ j.jfca.2006.07.003
EPA. (2022). Consolidated List of Lists. Available from: www.epa.gov/ epcra/ conso lida
ted- list- lists
Estevam, A.C.T, Buriti, F.C.A., de Oliveira, T.A., Pereira, E.V., Florentino, E.R., & Porto, A.L.
(2016). Effect of aqueous extract of the seaweed Gracilaria domingensis on the physico-
chemical, microbiological, and textural features of fermented milks. Journal of Food
Science, 81(4), C874– C880. https:// doi.org/ 10.1111/ 1750- 3841.13264
Fahey, J.W. (2005). Moringa oleifera: A review of the medical evidence for its nutritional, thera-
peutic, and prophylactic properties. Part 1. Trees for Life Journal, 1(5). https:// t jour nal.
org/ ima ges/ artic les/ 2005 1201 1249 3158 6_ 3.pdf
Falandysz, J. (2008). Selenium in edible mushrooms. Journal of Environmental Science and
Health, Part C, 26(3), 256– 299. https:// doi.org/ 10.1080/ 105905 0080 2350 086
FAO. (2019). Food and Agricultural Organization of the United Nations. The state of food and
agriculture. Moving forward on food loss and waste reduction. Available from: www.fao.
org/ 3/ ca603 0en/ ca603 0en.pdf. Accessed May 25, 2023.
FAO. (2021). Food and Agricultural Organization of the United Nations. UN Report: Global
hunger numbers rose to as many as 828 million in 2021. Available from: www.fao.org/
newsr oom/ det ail/ un- rep ort- glo bal- hun ger- SOFI- 2022- FAO/ en. Accessed May 26, 2023.
FAO. (2022). The state of world sheries and aquaculture 2022. Available from: www.fao.org/
3/ cc046 1en/ onl ine/ soa/ 2022/ world- sher ies- aqua cult ure.html. Assessed January 6, 2024.
Ferreira, J.M.M., Azevedo, B.M., Luccas, V., & Bolini, H.M.A. (2017). Sensory prole and con-
sumer acceptability of prebiotic white chocolate with sucrose substitutes and the addition
of goji berry (Lycium barbarum). Journal of Food Science, 82(3), 818– 824. https:// doi.org/
10.1111/ 1750- 3841.13632
Gadallah, M.G.E., & Ashoush, I.S. (2016). Value addition on nutritional and sensory properties
of biscuit using desert trufe (Terfezia claveryi) powder. Food and Nutrition Sciences, 7,
1171– 1181. https:// doi.org/ 10.4236/ fns.2016.712 109
Gałgowska, M., & Pietrzak- Fiećko, R. (2020). Mineral composition of three popular wild
mushrooms from Poland. Molecules, 25(16), Article 3588. https:// doi.org/ 10.3390/ molecu
les2 5163 588
Ganhão, R., Estévez, M., Kylli, P., Heinonen, M., & Morcuende, D. (2010). Characterization
of selected wild Mediterranean fruits and comparative efcacy as inhibitors of oxidative
reactions in emulsied raw pork burger patties. Journal of Agricultural and Food Chemistry,
58(15), 8854– 8861. https:// doi.org/ 10.1021/ jf1016 46y
Gao, L.L., Li, Y.X., Ma, J.M., Guo, Y.Q., Li, L., Gao, Q.H., Fan, Y.N., Zhang, M.W., Tao, X.J., Yu,
J.Q., & Yang, J.J. (2021). Effect of Lycium barbarum polysaccharide supplementation in

38 Wild Edible Plants
non- alcoholic fatty liver disease patients: Study protocol for a randomized controlled trial.
Trials, 22, 566. https:// doi.org/ 10.1186/ s13 063- 021- 05529- 6
Gopalakrishnan, L., Doriya, K., & Kumar, D.S. (2016). Moringa oleifera: A review on nutritive
importance and its medicinal application. Food Science and Human Wellness, 5(2), 49– 56.
https:// doi.org/ 10.1016/ j.fshw.2016.04.001
Guinard, J.X., Myrdal Miller, A., Mills, K., Wong, T., Lee, S.M., Sirimuangmoon, C., Schaefer,
S.E., & Drescher, G. (2016). Consumer acceptance of dishes in which beef has been partially substituted with mushrooms and sodium has been reduced. Appetite, 105, 449– 59.
https:// doi.org/ 10.1016/ j.appet.2016.06.018
Hall, A.C., Fairclough, A.C., Mahadevan, K., & Paxman, J.R. (2012). Ascophyllum nodosum
enriched bread reduces subsequent energy intake with no effect on post- prandial glucose
and cholesterol in healthy, overweight males. A pilot study. Appetite, 58(1), 379– 386,
https:// doi.org/ 10.1016/ j.appet.2011.11.002
Halliwell, B., Cheah, I.K., & Tang, R.M.Y. (2018). Ergothioneine– A diet- derived antioxi-
dant with therapeutic potential. FEBS Letters, 592, 3357– 3366. https:// doi.org/ 10.1002/
1873- 3468.13123
Handayani, Y., Aminah, S., Yanis, M., & Waryat. (2022). Characteristics of Moringa leaf powder
as fortication and consumer acceptance. IOP Conference Series: Earth and Environmental
Science, 1027(1), id.012005. https:// doi.org/ 10.1088/ 1755- 1315/ 1027/ 1/ 012 005
Hanuš, L.O., Shkrob, I., & Dembitsky, V.M. (2008). Lipids and fatty acids of wild edible
mushrooms of the genus Boletus. Journal of Food Lipids, 15(3), 370– 383. https:// doi.org/
10.1111/ j.1745- 4522.2008.00125.x
Heleno, S.A., Ferreira, R.C., Antonio, A.L., Queiroz, M.J.R.P., Barros, L., & Ferreira, I.C.F.R.
(2015). Nutritional value, bioactive compounds and antioxidant properties of three
edible mushrooms from Poland. Food Bioscience, 11, 48– 55. https:// doi.org/ 10.1016/
j.fbio.2015.04.006
Herrera, T., Iriondo- DeHond, M., Ramos Sanz, A., Bautista, A.I., & Miguel, E. (2023). Effect of
wild strawberry tree and hawthorn extracts fortication on functional, physicochemical,
microbiological, and sensory properties of yogurt. Foods, 12(18), 3332. https:// doi.org/
10.3390/ foods1 2183 332
Ho, L.H., Zulkii, N.A., & Tan, T.C. (2020). Edible mushroom: Nutritional properties, potential
nutraceutical values, and its utilisation in food product development. In: A.K. Passari & S.
Sánchez (Eds.), An introduction to mushroom. IntechOpen. https:// doi.org/ 0.5772/ int echo
pen.86908
Institute of Medicine. (2001). Food and Nutrition Board. Dietary Reference Intakes for Vitamin
A, Vitamin K, Arsenic, Boron, Chromium, Copper, Iodine, Iron, Manganese, Molybdenum,
Nickel, Silicon, Vanadium, and Zinc: A Report of the Panel on Micronutrients. National
Academy Press.
Islam, Z., Islam, S.M.R., Hossen, F., Mahtab- Ul- Islam, K., Hasan, M.R., & Karim, R. (2021).
Moringa oleifera is a prominent source of nutrients with potential health benets. International
Journal of Food Science, 2021, 6627265. https:// doi.org/ 10.1155/ 2021/ 6627 265
Ismail, M.M., El Zokm, G.M., & Miranda- Lopez, J.M. (2023). Nutritional, bioactive compounds
content, and antioxidant activity of brown seaweeds from the Red Sea. Frontiers in
Nutrition, 10, Article 1210934. https:// doi.org/ 10.3389/ fnut.2023.1210 934
Ivanov, V., Shevchenko, O., Marynin, A., Stabnikov, V., Gubenia, O., Stabnikova, O., Shevchenko,
A., Gavva, O., & Saliuk, A. (2021). Trends and expected benets of the breaking edge
food technologies in 2021– 2030. Ukrainian Food Journal, 10(1), 7– 36. https:// doi.org/
10.24263/ 2304- 974X- 2021- 10- 1- 3
Jabłońska- Ryś, E., Zalewska- Korona, M., & Kalbarczyk, J. (2009). Antioxidant capacity, ascorbic
acid and phenolics content in wild edible fruits. Journal of Fruit and Ornamental Plant
Research, 17(2), 115– 120.

Wild Edible Plants, Berries, Mushrooms, and Seaweeds 39
Jaworska, G., Pogoń, K., Skrzypczak, A., & Bernaś, E. (2015). Composition and antioxidant
properties of wild mushrooms Boletus edulis and Xerocomus badius prepared for consumption. Journal of Food Science and Technology, 52(12), 7944– 7953. https:// doi.org/ 10.1007/
s13 197- 015- 1933- x
Jayachandran, M., Xiao, J., & Xu, B. (2017). A critical review on health promoting benets of
edible mushrooms through gut microbiota. International Journal of Molecular Science,
8(9), 1934. https:// doi.org/ 10.3390/ ijms18091934
Jayawardana, B.C., Liyanage, R., Lalantha, N., Iddamalgoda, S., & Weththasinghe, P. (2015).
Antioxidant and antimicrobial activity of drumstick (Moringa oleifera) leaves in herbal
chicken sausages. LWT– Food Science and Technology, 64(2), 1204– 1208. https:// doi.org/
10.1016/ j.lwt.2015.07.028
Jiang, Y., Fang, Z., Leonard, W., & Zhang, P. (2021). Phenolic compounds in Lycium
berry: Composition, health benets and industrial applications. Journal of Functional
Foods, 77, Article 104340. https:// doi.org/ 10.1016/ j.jff.2020.104 340
Kalač, P. (2009). Chemical composition and nutritional value of European species of wild
growing mushrooms: A review. Food Chemistry, 113(1), 9– 16. https:// doi.org/ 10.1016/
j.foodc hem.2008.07.077
Kalaras, M.D., Richie, J.P., Calcagnotto, A., & Beelman, R.B. (2017). Mushrooms: A rich source
of the antioxidants ergothioneine and glutathione. Food Chemistry, 233, 429– 433. https://
doi.org/ 10.1016/ j.foodc hem.2017.04.109
Khanal, A., Dall’acqua, S., & Adhikari, R. (2023). Bael (Aegle marmelos), an underutilized fruit with
enormous potential to be developed as a functional food product: A review. Journal of Food
Processing and Preservation, 2023, Article 8863630. https:// doi.org/ 10.1155/ 2023/ 8863 630
Kılınç, B., Cirik, S., Turan, G., Tekogul, H., & Koru, E. (2013). Seaweeds for food and indus-
trial applications. In I. Muzzalupo (Ed.), Food industry. InTechOpen. https:// doi.org/
10.5772/ 53172
Köhrle, J. (2023). Selenium, iodine and iron– essential trace elements for thyroid hormone syn-
thesis and metabolism. International Journal of Molecular Sciences, 24(4), 3393. https://
doi.org/ 10.3390/ ijms2 4043 393
Kolawole, F., Balogun, M., Opaleke, D., & Amali, H. (2013). An evaluation of nutritional and sen-
sory qualities of wheat- moringa cake. Agrosearch, 13(1), 87– 93. https:// doi.org/ 10.4314/
agr osh.v13i1.9
Kryzhova, Y., Antonuk, M., Stabnikov, V., & Stabnikova, O. (2021). Stability of selenium
and iodine in the functional meat products prepared with seaweeds under different
cooking procedures. Ukrainian Food Journal, 10(1), 136– 144. https:// doi.org/ 10.24263/
2304- 974X- 2021- 10- 1- 12
Kulczyński, B., & Gramza- Michałowska, A. (2016). Goji berry (Lycium barbarum): Composition
and health effects– A review. Polish Journal of Food and Nutrition Science, 66(2), 67– 75.
https:// doi.org/ https:// doi.org/ 10.1515/ pjfns- 2015- 0040
Kumar, A., Krishnamoorthy, E., Devi, H.M., Uchoi, D., Tejpal, C.S., Ninan, G., & Zynudheen,
A.A. (2017). Inuence of sea grapes (Caulerpa racemosa) supplementation on physical, functional, and anti- oxidant properties of semi- sweet biscuits. Journal of Applied
Phycology, 30(2), 1393– 1403. https:// doi.org/ 10.1007/ s10 811- 017- 1310- 4
Lallawmsanga Passari, A.K., Mishra, V.K., Leo, V.V., Singh, B.P., Valliammai Meyyappan, G.V.,
Gupta, V.K., Uthandi, S., & Upadhyay, R.C. (2016). Antimicrobial potential, identication and phylogenetic afliation of wild mushrooms from two sub- tropical semi- evergreen
Indian forest ecosystems. PLoS One, 11(11), e0166368. https:// doi.org/ 10.1371/ jour nal.
pone.0166 368
Liao, Y.C., Chang, C.C., Nagarajan, D., Chen, C.Y., & Chang, J.S. (2021). Algae- derived
hydrocolloids in foods: Applications and health- related issues. Bioengineered, 12(1),
3787– 3801. https:// doi.org/ 10.1080/ 21655 979.2021.1946 359

40 Wild Edible Plants
Llorent- Martínez, E.J., Fernández- de Córdova, M.L., Ortega- Barrales, P., Ruiz- Medina, A.
(2013). Characterization and comparison of the chemical composition of exotic superfoods.
Microchemical Journal, 110, 444– 451. https:// doi.org/ 10.1016/ j.mic roc.2013.05.016
Lomartire, S., Marques, J.C., Gonçalves, A.M.M. (2021). An overview to the health benets of
seaweeds consumption. Marine Drugs, 19(6), Article 341. https:// doi.org/ 10.3390/ md1
9060 341
Lorenzo, J.M., Agregán, R., Munekata, P.E.S., Franco, D., Carballo, J., ¸Sahin, S., Lacomba,
R., & Barba, F.J. (2017). Proximate composition and nutritional value of three
macroalgae: Ascophyllum nodosum, Fucus vesiculosus and Bifurcaria bifurcata. Marine
Drugs, 15(11), Article 360. https:// doi.org/ 10.3390/ md1 5110 360
Lorenzo, J.M., Pateiro, M., Domínguez, R., Barba, F.J., Putnik, P., Kovačević, D.B., Shpigelman,
A., Granato, D., & Franco D. (2018). Berries extracts as natural antioxidants in meat
products: A review. Food Research International, 106, 1095– 1104. https:// doi.org/ 10.1016/
j.food res.2017.12.005
Lu, X., Brennan, M.A., Serventi, L., Liu, J., Guan, W., & Brennan, C.S. (2018). Addition of mush-
room powder to pasta enhances the antioxidant content and modulates the predictive glycaemic response of pasta. Food Chemistry, 264, 199– 209. https:// doi.org/ 10.1016/ j.foodc
hem.2018.04.130
Luczaj, L., Stawarczyk, K., Kosiek, T., Pietras, M., & Kujawa, A. (2015). Wild food plants and
fungi used by Ukrainians in the western part of the Maramures region in Romania. Acta
Societatis Botanicorum Poloniae, 84(3), 339– 346. https:// doi.org/ 10.5586/ asbp.2015.029
Ma, Z.F., Zhang, H., Teh, S.S., Wang, C.W., Zhang, Y., Hayford, F., Wang, L., Ma, T., Dong,
Z., Zhang, Y., & Zhu, Y. (2019). Goji berries as a potential natural antioxidant medicine: An insight into their molecular mechanisms of action. Oxidative Medicine and
Cellular Longevity, 2019, Article 2437397. https:// doi.org/ 10.1155/ 2019/ 2437 397
Machado- Carvalho, L., Martins, T., Aires, A., Saavedra, M.J., & Marques, G. (2023). Antioxidant,
antibacterial, and cosmeceutical potential of four common edible mushrooms. Applied
Sciences, 13(13), 7357. https:// doi.org/ 10.3390/ app1 3137 357
Mamatha, B.S., Namitha, K.K., Senthil, A., Smitha, J., & Ravishankar, G.A. (2007). Studies on
use of Enteromorpha in snack food. Food Chemistry, 10(4), 1707– 1713. https:// doi.org/
10.1016/ j.foodc hem.2006.04.032
Makkar, H.P.S., Tran, G., Heuzé, V., Giger- Reverdin, S., Lessire, M., Lebas, F., & Ankers, P.
(2016). Seaweeds for livestock diets: A review. Animal Feed Science and Technology, 212,
1– 17. https:// doi.org/ 10.1016/ j.ani feed sci.2015.09
Mamat, H., Matanjun, P., Ibrahim, S., Md, A., Siti, F., Abdul, H., Mansoor, A.H., & Ainnur,
S.R. (2014). The effect of seaweed composite our on the textural properties of dough
and bread. Journal of Applied Phycology, 26(2), 1057– 1062. https:// doi.org/ 10.1007/ s10
811- 013- 0082- 8
Mamat, H., Akanda, J.H., Zainol, M.K., & Ling, Y. (2018). The inuence of seaweed com-
posite our on the physicochemical properties of mufn. Journal of Aquatic Food Product
Technology, 27(5), 635– 642. https:// doi.org/ 10.1080/ 10498 850.2018.1468 841
Manaois, R., Morales, A., & Abilgos- Ramos, R. (2013), Acceptability, shelf life and nutritional
quality of Moringa- supplemented rice crackers. Philippine Journal of Crop Science,
38(2), 1– 8.
Mandic, S., Savanovic, D., Velmir, A., Kalaba, V., Savanovic, J., & Jokanovic, V. (2018). Effect
of incorporating blackthorn fruit (Prunus spinosa L.) extract in natural casing on quality
of Kranjska sausage. Meat Technology, 59(2), 80– 90. https:// doi.org/ 10.18485/ meatt
ech.2018.59.2.2
Marakoğlu, T., Arslan, D., Őzcan, M., & Haciseferoğullari, H. (2005). Proximate composition
and technological properties of fresh blackthorn (Prunus spinosa L. subsp. dasyphylla

Wild Edible Plants, Berries, Mushrooms, and Seaweeds 41
(Schur.)) fruits. Journal of Food Engineering, 68(2), 137– 142. https:// doi.org/ 10.1016/
j.jfood eng.2004.05.024
Marčetić, M., Samardžić, S., Ilić, T., Božić, D.D., & Vidović, B. (2022). Phenolic composition,
antioxidant, anti- enzymatic, antimicrobial and prebiotic properties of Prunus spinosa
L. fruits. Foods, 11(20), Article 3289. https:// doi.org/ 10.3390/ foods1 1203 289
Mena García, M., Paula, V.B., Olloqui, N.D., García, D.F., Combarros- Fuertes, P., Estevinho,
L.M., Árias, L.G, Bañuelos, E.R., & Baro, J.M.F. (2021). Effect of different cooking
methods on the total phenolic content, antioxidant activity and sensory properties of wild
Boletus edulis mushroom. International Journal of Gastronomy and Food Science, 26,
100416. https:// doi.org/ 10.1016/ j.ijgfs.2021.100 416
Milla, P.G., Penalver, R., & Nieto, G. (2021). Health benets of uses and applications of Moringa
oleifera in bakery products. Plants, 10(2), Article 318. https:// doi.org/ 10.3390/ pla nts1
0020 318
Milutinović, M., Dimitrijević- Branković, S., & Rajilić- Stojanović, M. (2021). Plant extracts
rich in polyphenols as potent modulators in the growth of probiotic and pathogenic intestinal microorganisms. Frontiers in Nutrition, 8, Article 688843. https:// doi.org/ 10.3389/
fnut.2021
Mocan, A., Zengin, G., Simirgiotis, M., Schafberg, M., Mollica, A., Vodnar, D.C., Crişan, G.,
& Rohn, S. (2017). Functional constituents of wild and cultivated Goji (L. barbarum L.)
leaves: Phytochemical characterization, biological prole, and computational studies.
Journal of Enzyme Inhibition and Medical Chemistry, 32(1), 153– 168. https:// doi.org/
10.1080/ 14756366.2016
Monika, S., Thirumal, M., & Kumar, P.R. (2023). Phytochemical and biological review of Aegle
marmelos Linn. Future Science OA, 9(3), FSO849. https:// doi.org/ 10.2144/ fsoa- 2022- 0068
Moroney, N.C., O’Grady, M.N., O’Doherty, J.V., & Kerry, J.P. (2013). Effect of a brown seaweed
(Laminaria digitata) extract containing laminarin and fucoidan on the quality and shelf- life
of fresh and cooked minced pork patties. Meat Science, 94(3), 304– 311. https:// doi.org/
10.1016/ j.meat sci.2013.02.010
Motti, R. (2021). Wild plants used as herbs and spices in Italy. An ethnobotanical review.
Plants (Basel), 10(3), Article 563. https:// doi.org/ 10.3390/ pla nts1 0030 563
Motti, R. (2022). Wild edible plants: A challenge for future diet and health. Plants, 11(3), 344.
https:// doi.org/ 10.3390/ pla nts1 1030 344
Mulyaningsih, A.P., Yetti, R.D., & Rivai, H. (2020). Phytochemical and pharmacological review
of Maja (Aegle marmelos). World Journal of Pharmacy and Pharmaceutical Sciences, 9(9),
19– 42. https:// doi.org/ 10.20959/ wjp ps20 209- 17045
Myrdal Miller, A., Mills, K., Wong, T., Drescher, G., Lee, S.M., Sirimuangmoon, C., Schaefer,
S., Langstaff, S., Minor, B., & Guinard, J.X. (2014). Flavor- enhancing properties of
mushrooms in meat- based dishes in which sodium has been reduced and meat has been
partially substituted with mushrooms. Journal of Food Science, 79(9), S1795– 804. https://
doi.org/ 10.1111/ 1750- 3841.12549
Najgebauer- Lejko, D., Liszka, K., Tabaszewska, M., & Domagała, J. (2021). Probiotic yoghurts
with sea buckthorn, elderberry, and sloe fruit purees. Molecules, 26(8), 2345. https:// doi.
org/ 10.3390/ molecu les2 6082 345
Nguyen, T.H., Nagasaka, R., & Ohshima, T. (2013). The natural antioxidant ergothioneine. In: A.
Logan, U. Nienaber & X. Pan (Eds.), Lipid oxidation (pp. 381– 415). AOCS Press, Elsevier
Inc. https:// doi.org/ 10.1016/ b978- 0- 9830 791- 6- 3.50015- 1
Nikkarinen, M., & Mertanen, E. (2004). Impact of geological origin on trace element compos-
ition of edible mushrooms. Journal of Food Composition and Analysis, 17(3– 4), 301– 310.
https:// doi.org/ 10.1016/ j.jfca.2004.03.013

42 Wild Edible Plants
Novakovic, S., Djekic, I., Klaus, A., Vunduk, J., Djordjevic, V., Tomović, V., Šojić, B., Kocić-
Tanackov, S., Lorenzo, J.M., Barba, F.J., & Tomasevic, I. (2019). The effect of Cantharellus
cibarius addition on quality characteristics of frankfurter during refrigerated storage. Foods,
8(12), 635. https:// doi.org/ 10.3390/ foods 8120 635
Novakovic, S., Djekic, I., Klaus, A., Vunduk, J., Djordjevic, V., Tomović, V., Šojić, B., Kocić-
Tanackov, S., & Tomasevic, I. (2020). Antioxidant activity of mushrooms in vitro and in
frankfurters. Meat Technology, 61, 62– 69. https:// doi.org/ 10.18485/ meatt ech.2020.61.1.5
Nowakowski, P., Markiewicz- Zukowska, R., Soroczynska, J., Puscion- Jakubik, A., Mielcarek,
K., Borawska, M.H., & Socha, K. (2021). Evaluation ˙of toxic element content and health
risk assessment of edible wild mushrooms. Journal of Food Composition and Analysis, 96,
103698. https:// doi.org/ 10.1016/ j.jfca.2020.103 698
Ortiz, J., Uquiche, E., Robert, P., Romero, N., Quitral, V., & Llantén, C. (2009). Functional
and nutritional value of the Chilean seaweeds Codium fragile, Gracilaria chilensis and
Macrocystis pyrifera. European Journal of Lipid Science and Technology, 111(4), 320– 327.
https:// doi.org/ 10.1002/ ejlt.200800 140
Ouzouni, P.K., & Riganakos, K.A. (2007). Nutritional value and metal content of Greek wild
edible fungi. Acta Alimentaria, 36, 99– 110. https:// doi.org/ 10.1556/ aalim.36.2007.1.11
Ozcelik, F., Akan, E., & Kinik, O. (2021). Use of Cornelian cherry, hawthorn, red plum, roseship
and pomegranate juices in the production of water ker beverages. Food Bioscience, 42,
101219. https:// doi.org/ 10.1016/ j.fbio.2021.101 219
Pandey, K.B., & Rizvi, S.I. (2009). Plant polyphenols as dietary antioxidants in human health
and disease. Oxidative Medicine and Cellular Longevity, 2(5), 270– 278. https:// doi.org/
10.4161/ oxim.2.5.949
Paikra, B.K., Dhongade, H.K.J., & Gidwani, B. (2017). Phytochemistry and pharmacology of
Moringa oleifera Lam. Journal of Pharmacopuncture, 20(3), 194– 200. https:// doi.org/
10.3831/ KPI.2017.20.022
Palacios, I., Lozano, M., Moro, C., D’Arrigo, M., Rostagno, M.A., Martínez, J.A., García-
Lafuente, A., Guillamón E., & Villares, A. (2011). Antioxidant properties of phenolic
compounds occurring in edible mushrooms. Food Chemistry, 128(3), 674– 678. https:// doi.
org/ 10.1016/ j.foodc hem.2011.03.085
Pangestuti, R., & Kim, S.K. (2015). Seaweed proteins, peptides, and amino acids. In B.K. Tiwari,
& D.J. Troy (Eds.), Seaweed sustainability (pp. 125– 140). Academic Press. https:// doi.org/
10.1016/ b978- 0- 12- 418 697- 2.00006- 4
Pardo- de- Santayana, M., Tardío, J., Blanco, E., Carvalho, A.M., Lastra, J.J., San Miguel, E., &
Morales, R. (2007). Traditional knowledge of wild edible plants used in the northwest of
the Iberian Peninsula (Spain and Portugal): A comparative study. Journal of Ethnobiology
and Ethnomedicine, 3, 27. https:// doi.org/ 10.1186/ 1746- 4269- 3- 27
Parichha, S. (2004). Bael (Aegle marmelos) nature’s most natural medicinal fruit. Orissa Review,
9, 16– 17.
Patel, S., & Goyal, A. (2012). Recent developments in mushrooms as anti- cancer therapeutics: A
review. 3 Biotech, 2(1), 1– 15. https:// doi.org/ 10.1007/ s13 205- 011- 0036- 2
Peñalver, R., Lorenzo, J.M., Ros, G., Amarowicz, R., Pateiro, M., & Nieto, G. (2020). Seaweeds
as a functional ingredient for a healthy diet. Marine Drugs, 18(6), Article 301. https:// doi.
org/ 10.3390/ md1 8060 301
Peñalver, R., Martínez- Zamora, L., Lorenzo, J.M., Ros, G., & Nieto, G. (2022). Nutritional and
antioxidant properties of Moringa oleifera leaves in functional foods. Foods, 11(8), 1107.
https:// doi.org/ 10.3390/ foods1 1081 107
Pérez- Moreno, J., Mortimer, P.E., Xu, J., Karunarathna, S.C., & Li, H. (2021). Global perspectives
on the ecological, cultural and socioeconomic relevance of wild edible fungi. Studies in
Fungi, 6(1), 408– 424. https:// doi.org/ 10.5943/ sif/ 6/ 1/ 31

Wild Edible Plants, Berries, Mushrooms, and Seaweeds 43
Pindi, W., Mah, H.W., Munsu, E., & Wahab, N.A. (2017). Effects of addition of Kappaphycus
alvarezii on physicochemical properties and lipid oxidation of mechanically deboned
chicken meat (MDCM) sausages. British Food Journal, 119(10), 2229– 2239. https:// doi.
org/ 10.1108/ BFJ- 10- 2016- 0501
Plotnikoff, G.A., & Dusek, J. (2018). Hypertension. In D. Rackel (Ed.), Integrative Medicine, (4th
ed., pp. 230– 241e3). Elsevier. https:// doi.org/ 10.1016/ b978- 0- 323- 35868- 2.00024- 4
Potterat, O. (2010). Goji (Lycium barbarum and L. chinense): Phytochemistry, pharmacology and
safety in the perspective of traditional uses and recent popularity. Planta Medica, 76(1),
7– 19. https:// doi.org/ 10.1055/ s- 0029- 1186 218
Prabhasankar, P., Ganesan, P., & Bhaskar, N. (2009). Inuence of Indian brown seaweed
(Sargassum marginatum) as an ingredient on quality, biofunctional, and microstructure
characteristics of pasta. Food Science and Technology International, 15(5), 471– 479.
https:// doi.org/ 10.1177/ 10820 1320 9350 267
Procházka, P., Soukupová, J., Mullen, K.J., Tomšík, K. Jr., & Čábelková, I. (2023). Wild
mushrooms as a source of protein: A case study from Central Europe, especially the
Czech Republic. Foods, 12(5), 934. https:// doi.org/ 10.3390/ foods1 2050 934
Purugganan, M.D. (2019). Evolutionary insights into the nature of plant domestication. Current
Biology, 29(14), R705– R714. https:// doi.org/ 10.1016/ j.cub.2019.05.053
Qian, D., Zhao, Y., Yang, G., & Huang, L. (2017). Systematic review of chemical constituents
in the genus Lycium (Solanaceae), Molecules, 22(6), Article 911. https:// doi.org/ 10.3390/
molecu les2 2060 911
Rabie, M.M., Faten, Y.I., Youssif, M.R.G., & El- Ragal, N.M.E. (2020). Effect of Moringa oleifera
leaves and seeds powder supplementation on quality characteristics of cookies. Journal of
Food and Dairy Sciences, 11(2), 65– 73. https:// doi.org/ 10.21608/ jfds.2020.78888
Radi, F.Z., Bencheikh, N., Anarghou, H., Bouhrim, M., Alqahtani, A.S., Hawwal, M.F., Noman,
O.M., Bnouham, M., & Zair, T. (2023). Quality control, phytochemical prole, and biological activities of Crataegus monogyna Jacq. and Crataegus laciniata Ucria fruits
aqueous extracts. Saudi Pharmaceutical Journal, 31(10), Article 101753. https:// doi.org/
10.1016/ j.jsps.2023.101 753
Radovanović, B.C., Anđelković, S.M., Radovanović, A.B., & Anđelković, M.Z. (2013).
Antioxidant and antimicrobial activity of polyphenol extracts from wild berry fruits grown
in Southeast Serbia. Tropical Journal of Pharmaceutical Research, 12(5), 813– 819. https://
doi.org/ 10.4314/ tjpr.v12i5.23
Reis, F.S., Martins, A., Vasconcelos, M.H., Morales, P., & Ferreira, I.C.F.R. (2017). Functional
foods based on extracts or compounds derived from mushrooms. Trends in Food Science &
Technology, 66, 48– 62. https:// doi.org/ 10.1016/ j.tifs.2017.05.010
Ribeiro, B., Lopes, R., Andrade, P.B., Seabra, R.M., Gonçalves, R.F., Baptista, P., Quelhas I., &
Valentão, P. (2008). Comparative study of phytochemicals and antioxidant potential of wild
edible mushroom caps and stripes. Food Chemistry, 110(1), 47– 56. https:// doi.org/ 10.1016/
j.foodc hem.2008.01.05
Robaszkiewicz, A., Bartosz, G., Lawrynowicz, M., & Soszyński, M. (2010). The role of
polyphenols, β- carotene, and lycopene in the antioxidative action of the extracts of dried,
edible mushrooms. Journal of Nutrition and Metabolism, 2010, Article 173274. https:// doi.
org/ 10.1155/ 2010/ 173 274
Rocha, C.P., Pacheco, D., Cotas, J., Marques, J.C., Pereira, L., & Gonçalves, A.M.M. (2021).
Seaweeds as valuable sources of essential fatty acids for human nutrition. International
Journal of Environmental Research and Public Health, 18(9), Article 4968. https:// doi.org/
10.3390/ ije rph1 8094 968
Román, M., & Boa, E. (2006). The marketing of Lactarius deliciosus in northern Spain. Economic
Botany, 60, 284– 290. https:// doi.org/ 10.1663/ 0013- 0001(2006)60[284:TMO LDI]2.0.CO;2

44 Wild Edible Plants
Roncero- Ramos, I., & Delgado- Andrade, C. (2017). The benecial role of edible mushrooms
in human health. Current Opinion in Food Science, 14, 122– 128. https:// doi.org/ 10.1016/
j.cofs.2017.04.002
Roohinejad, S., Koubaa, M., Barba, F.J., Saljoughian, S., Amid, M., & Greiner, R. (2017).
Application of seaweeds to develop new food products with enhanced shelf- life, quality
and health related benecial properties. Food Research International, 99(Pt 3), 1066– 1083.
https:// doi.org/ 10.1016/ j.food res.2016.08.016
Royse, D.J., Baars, J., & Tan, Q. (2017). Current overview of mushroom production in the world.
In: D.C. Zied, & A. Pardo- Gimenez (Eds.), Edible and medicinal mushrooms: Technology
and applications (pp. 5– 13). John Wiley. https:// doi.org/ 10.1002/ 978111 9149 446.ch2
Różyło, R., Hameed Hassoon, W., Gawlik- Dziki, U., Siastała, M., & Dziki, D. (2016). Study
on the physical and antioxidant properties of gluten- free bread with brown algae. CyTA –
Journal of Food, 15(2), 196– 203. https:// doi.org/ 10.1080/ 19476 337.2016.1236 839
Ruiz- Rodríguez, B.M., De Ancos, B., Sánchez- Moreno, C., Fernández- Ruiz, V., de Cortes
Sánchez- Mata, M., Cámara, M., & Tardío, J. (2014). Wild blackthorn (Prunus spinosa
L.) and hawthorn (Crataegus monogyna Jacq.) fruits as valuable sources of antioxidants.
Fruits, 69(1), 61– 73. https:// doi.org/ 10.1051/ fru its/ 2013 102
Sabatini, L., Fraternale, D., Di Giacomo, B., Mari, M., Albertini, M.C., Gordillo, B., Rocchi,
M.B.L., Sisti, D., Coppari, S., Semprucci, F., Guidia, L., & Colomba, M. (2020). Chemical
composition, antioxidant, antimicrobial and anti- inammatory activity of Prunus spinosa
L. fruit ethanol extract. Journal of Functional Foods, 67, Article 103885. https:// doi.org/
10.1016/ j.jff.2020.103 885
Salido, M., Soto, M., & Seoane, S. (2024). Seaweed: Nutritional and gastronomic perspective.
A review. Algal Research, 77, Article 103357. https:// doi.org/ 10.1016/ j.algal.2023.103 357
Sarkar, T., Salauddin, M., & Chakraborty, R. (2020). In- depth pharmacological and nutritional
properties of bael (Aegle marmelos): A critical review. Journal of Agriculture and Food
Research, 2, Article 100081. https:// doi.org/ 10.1016/ j.jafr.2gupta 020.100 081
Sengev, A.I., Abu, J.O., & Gernah, D.I. (2013). Effect of Moringa oleifera leaf powder supple-
mentation on some quality characteristics of wheat bread. Food and Nutrition Sciences,
4(3), 270– 275. https:// doi.org/ 10.4236/ fns.2013.43036
Sellimi, S., Benslima, A., Ksouda, G., Montero, V.B., Hajji, M., & Nasri, M. (2017). Safer and
healthier reduced nitrites turkey meat sausages using lyophilized Cystoseira barbata seaweed extract. Journal of Complementary and Integrative Medicine, 15(1), 1– 14. https:// doi.
org/ 10.1515/ jcim- 2017- 0061
Shannon, E., & Abu- Ghannam, N. (2019). Seaweeds as nutraceuticals for health and nutrition,
Phycologia, 5, 563– 577. https:// doi.org/ 10.1080/ 00318 884.2019.1640 533
Sharma, N., Radha, Kumar, M., Zhang, B., Kumari, N., Singh, D., Chandran, D., Sarkar, T., Dhumal,
S., Sheri, V., Dey, A., Rajalingam, S., Viswanathan, S., Mohankumar, P., Vishvanathan, M.,
Sathyaseelan, S.K., & Lorenzo, J.M. (2022). Aegle marmelos (L.) Correa: An underutilized
fruit with high nutraceutical values: A review. International Journal of Molecular Sciences,
23(18), Article 10889. https:// doi.org/ 10.3390/ ijms23 1810 889
Shori, A.B., Ling, Y.H., & Baba, A.S. (2021). Effects of Lycium barbarum and sh collagen
in cheese on the proteolytic degradation prole with anti- ACE activity. Journal of Food
Processing and Preservations, 45, e15239. https:// doi.org/ 10.1111/ jfpp.15239
Sicari, V., Romeo, R., Mincione, A., Santacaterina, S., Tundis, R., & Loizzo, M.R. (2023). Ciabatta
bread incorporating Goji (Lycium barbarum L.): A new potential functional product with
impact on human health. Foods, 12(3), 566. https:// doi.org/ 10.3390/ foods1 2030 566
Sikora, E., Bieniek, M.I., & Borczak, B. (2013). Composition and antioxidant properties of fresh
and frozen stored blackthorn fruits (Prunus spinosa L.). Acta Scientiarum Polonorum,
Technologia Alimentaria, 12(4), 365– 372. Available from: www.food.acta pol.net/ pub/ 3_
4_ 2 013.pdf

Wild Edible Plants, Berries, Mushrooms, and Seaweeds 45
Sileshi, G.W., Tibuhwa, D.D., & Mlambo, A. (2023). Underutilized wild edible fungi and their
undervalued ecosystem services in Africa. CABI Agriculture and Bioscience, 4, 3. https://
doi.org/ 10.1186/ s43 170- 023- 00145- 7
Simirgiotis, M.J. (2013). Antioxidant capacity and HPLC- DAD- MS proling of chilean peumo
(Cryptocarya alba) fruits and comparison with german peumo (Crataegus monogyna)
from Southern Chile. Molecules, 18(2), 2061– 2080. https:// doi.org/ 10.3390/ molecu les1
8022 061
Skenderidis, P., Leontopoulos, S., & Lampakis, D. (2022). Goji berry: Health promoting proper-
ties. Nutraceuticals, 2(1), 32– 48. https:// doi.org/ 10.3390/ nutrac euti cals 2010 003
Squadrone, S., Brizio, P., Battuello, M., Nurra, N., Sartor, R.M., Riva, A., Staiti M., Benedetto
A., Pessani D., & Abete, M.C. (2018). Trace metal occurrence in Mediterranean seaweeds.
Environmental Science and Pollution Research, 25(10), 9708– 9721. https:// doi.org/
10.1007/ s11 356- 018- 1280- 3
Stabnikova, О., Antonuk, M., Stabnikov, V., & Arsen’eva, L. (2019). Ukrainian dietary bread with
selenium- enriched malt. Plant Foods for Human Nutrition, 74(2), 157– 163. https:// doi.org/
10.1007/ s11 130- 019- 00731- z
Stabnikova, O., Marinin, A., & Stabnikov, V. (2021). Main trends in application of novel natural
additives for food production. Ukrainian Food Journal, 10(3), 524– 551. https:// doi.org/
10.24263/ 2304- 974X- 2021- 10- 3- 8
Stabnikova, O., & Paredes- López, O. (2024). Plant materials for the production of functional
foods for weight management and obesity prevention. Current Nutrition & Food Science,
20(4), 401– 422. https:// doi.org/ 10.2174/ 157340 1319 6662 3070 5110 854
Stabnikova, O., Stabnikov, V., & Paredes- López, O. (2024a). Wild and cultivated mushrooms
as food, pharmaceutical and industrial products. Ukrainian Food Journal, 13(1), 20– 59.
https:// doi.org/ 10.24263/ 2304- 974X- 2024- 13- 1- 4
Stabnikova, O., Stabnikov, V., & Paredes- López, O. (2024b). Fruits of wild- grown shrubs for
health nutrition. Plant Foods for Human Nutrition, 79(1), 20– 37. https:// doi.org/ 10.1007/
s11 130- 024- 01144- 3
Tan, Y., Zeng, N.K., & Xu, B. (2022). Chemical proles and health- promoting effects of por-
cini mushroom (Boletus edulis): A narrative review. Food Chemistry, 390, Article 133199.
https:// doi.org/ 10.1016/ j.foodc hem.2022.133 199
Taneva, I., & Zlatev, Z. (2020). Total phenolic content and antioxidant activity of yoghurt with
goji berries (Lycium barbarum). Scientic Study & Research: Chemistry & Chemical
Engineering, Biotechnology, Food Industry, 21(1), 125– 131. http:// pubs.ub.ro/ dwnl.
php?id= CSC C620 2001 V01S 01A0 011
Teichmann, A., Dutta, P.C., Staffas, A., & Jägerstad, M. (2007). Sterol and vitamin D2
concentrations in cultivated and wild grown mushrooms: Effects of UV irradiation. LWT–
Food Science and Technology, 40(5), 815– 822. https:// doi.org/ 10.1016/ j.lwt.2006.04.003
Thiviya, P., Gamage, A., Gama- Arachchige, N.S., Merah, O., Madhujith, T. (2022). Seaweeds as
a source of functional proteins. Phycology, 2(2), 216– 243. https:// doi.org/ 10.3390/ phyco
logy 2020 012
Thomas- Danguin, T., Guichard, E., & Salles, C. (2019). Cross- modal interactions as a strategy to
enhance salty taste and to maintain liking of low- salt food: A review. Food and Function,
10, 5269– 5281. https:// doi.org/ 10.1039/ C8F O020 06J
Trumbo, P., Yates, A.A., Schlicker, S., & Poos, M. (2001). Dietary reference intakes: Vitamin
A, vitamin K, arsenic, boron, chromium, copper, iodine, iron, manganese, molybdenum,
nickel, silicon, vanadium, and zinc. Journal of the Academy of Nutrition and Dietetics,
101(3), 294– 301. https:// doi.org/ 10.1016/ S0002- 8223(01)00078- 5
Ullikashi, K.Y., Kammar, M.R., & Lokapure, S.R. (2017). Development of value added products
from Bael fruit (Aegle marmelos). International Journal of Current Microbiology and
Applied Sciences, 6(7), 2652– 2659. https:// doi.org/ 10.20546/ ijc mas.2017.607.374
Соседние файлы в папке Библиотека им академика М.И. Перельмана
