IRTUM – Institutional Repository of the Technical University of Moldova

Study of Edible Spontaneous Herbs in the Republic of Moldova for Ensuring a Sustainable Food System

Show simple item record

dc.contributor.author SIMINIUC, Rodica
dc.contributor.author ȚURCANU, Dinu
dc.date.accessioned 2022-04-06T08:21:58Z
dc.date.available 2022-04-06T08:21:58Z
dc.date.issued 2021
dc.identifier.citation SIMINIUC, Rodica, ȚURCANU, Dinu. Study of Edible Spontaneous Herbs in the Republic of Moldova for Ensuring a Sustainable Food System. In: Food and Nutrition Sciences, 2021, V. 12, N. 7, pp. 703-718. ISSN 2157-944X. e-ISSN 2157-9458. en_US
dc.identifier.issn 2157-944X
dc.identifier.issn 2157-9458
dc.identifier.uri https://doi.org/10.4236/fns.2021.127053
dc.identifier.uri http://repository.utm.md/handle/5014/20028
dc.description.abstract Recent studies have shown that food systems fail to provide a healthy diet and are unfair and ecologically unsustainable. Sustainable food production will require multidisciplinary approaches, in which human, animal, and environmental health, are inextricably linked. There are various researches that make edible spontaneous herbs (ESP) the protagonists of a new trend in food approach, focused more on health, food safety, and connection with nature. The research consisted of the analysis and capitalization of (ESH) from the territory of the Republic of Moldova (RM) by reviewing their traditional use in local gastronomy and describing the nutritional characteristics. Ethnographic research techniques, such as conversations and interviews, were used to identify knowledge about the use of ESH in the RM. The use, phytochemical profile, and curative effects of the analyzed ESH were taken from the online database Plants For A Future (PFAF) and the phytochemical and ethnobotanical database of the US Department of Agriculture and Agricultural Research. The analysis of the specialized literature on ESH consumption in the world showed that their culinary application in the RM could still be diversified. Some of their properties could possibly be used in the design of new products for people with special diets. en_US
dc.language.iso en en_US
dc.publisher Scientific Research Publishing en_US
dc.rights Attribution-NonCommercial-NoDerivs 3.0 United States *
dc.rights.uri http://creativecommons.org/licenses/by-nc-nd/3.0/us/ *
dc.subject ethnobotany en_US
dc.subject edible herbs en_US
dc.subject phytonutrients en_US
dc.subject herbs en_US
dc.title Study of Edible Spontaneous Herbs in the Republic of Moldova for Ensuring a Sustainable Food System en_US
dc.type Article en_US


Files in this item

The following license files are associated with this item:

This item appears in the following Collection(s)

Show simple item record

Attribution-NonCommercial-NoDerivs 3.0 United States Except where otherwise noted, this item's license is described as Attribution-NonCommercial-NoDerivs 3.0 United States

Search DSpace


Browse

My Account