Unconventional food plants as functional food: literature review

• Autor(a) principal: da Silva Júnior, Paulo Roberto
• Data de Publicação: 2019
• Outros Autores: Araújo Lima, Thayane, Olímpia Quintino Silva, Marcella, de Lima França, Israel, Almeida Pereira , Schirley Cristina, Beserra de Oliveira, Thárcia Kiara
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Anais da Faculdade de Medicina de Olinda (Online)
• Texto Completo: https://afmo.emnuvens.com.br/afmo/article/view/111

Introduction: Unconventional food plants (PANC) stand out as plants that have one or more edible parts,whether spontaneous or cultivated, native or exotic that are not included in our daily menu. Aim: This work aims toapproach unconventional food plants as a functional food for the population, in order to promote the dissemination ofknowledge of these species in food culture and the encouragement of their consumption. Methods: Data from 30 recentarticles in portuguese and english from health databases (Scielo and Pubmed) and books were summarized. Comments:The studied UFP have shown to act in the most diverse metabolic processes such as anti-inflammatory, antibacterial,cecatrization, antineoplastic and antiscorbutic activities. In addition, significant concentrations of calcium, iron, zinc,potassium and magnesium were found in their compositions. Allied to this is the high protein and fiber content, serving toaid gastrointestinal processes. Conclusion: Unconventional food plants are still poorly known by the Brazilianpopulation. Its composition and nutritional values are already well known, as well as the safety of its use in daily diet.Besides having a pleasant taste, they have high concentrations of fiber, vitamins and minerals which are needed to mantainthe body homeostasis.