The study explores the nutritional and bioactive composition of two wild plant species, Sonchus oleraceus and Sonchus tenerrimus, commonly used in Mediterranean cuisine. It evaluates the impact of cultivation on their composition to assess their potential for large-scale production and commercialization. These plants are rich in bioactive compounds like vitamins, carotenoids, and phenolics, offering health benefits and antioxidant properties. Cultivation resulted in some nutritional trade-offs, such as reduced phenolic content in S. oleraceus but increased vitamin C and β-carotene in S. tenerrimus. Sensory evaluations indicated general consumer acceptance, making these plants viable as functional foods and sustainable leafy vegetables. Photo Credit: Canva
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