Reprint
Forest, Foods and Nutrition
Edited by
March 2021
342 pages
- ISBN978-3-0365-0042-3 (Hardback)
- ISBN978-3-0365-0043-0 (PDF)
This book is a reprint of the Special Issue Forest, Foods and Nutrition that was published in
Biology & Life Sciences
Environmental & Earth Sciences
Summary
The Special Issue, entitled “Forest, Food and Nutrition”, is focused on understanding of the intersection and linking existing between forests, food, and nutrition. Forest ecosystems are an important biodiversity environment resource for many species. Forests and trees play a key role in food production and have a relevant impact also on nutrition. Plants and animals in the forests enable nutrient-rich food sources to be available, and can provide important contributions to dietary diversity, quality, and quantity.
Format
- Hardback
License
© 2022 by the authors; CC BY-NC-ND license
Keywords
pteridophytes; ferns; antioxidant; tyrosinase inhibition; cosmetics; Polypodiopsida; heavy metal contamination; herbal medicine; historically polluted area; wild food; blackberry; mangrove forest; local communities; Ayeyarwaddy region; Myanmar; economic; livelihoods; Chamaemelum fuscatum; chamomile; essential oil; aliphatic esters; methacrylate; Compositae; Mediterranean; Cyclocarya paliurus; seasonal dynamic; phenolic acids; flavonoids; antioxidant activity; structure-activity relationship; Cyclocarya paliurus; flavonoid; phenolics; triterpenoid; solvent; natural population; Ulmus pumila; transcriptome analysis; phytonutrients; seed development; phenylpropanoid biosynthesis; ciwujia; Siberian ginseng; Acanthopanax; secondary metabolite; Changbai Mountains; Khingan Mountains; walnut (Juglans regia L.); electrochemical oxidation; UV-VIS; antioxidant; ABTS; DPPH; edible landscape; food security; urban horticulture; community garden; auxin; biocontrol; chitinase; fruit; fungal pathogen; jujube; Lysobacter antibioticus HS124; mineral concentration; production; Rhamnaceae; ESCC (Esophageal squamous cell carcinoma); podophyllotoxin; ROS (reactive oxygen species); p38; JNK (c-Jun N-terminal kinase); Vitellaria paradoxa; Butyrospermum parkii; agroforestry; market; non-wood forest product; contingent valuation; food; gender; Fulani; wild edible tree species; biodiversity; ethnic groups; conservation; food security; green coffee; electrochemical oxidation; antioxidant activity; hawthorn; bioactive compounds; Crataegus; biological activity; nutraceuticals; health benefits; plant extracts; assessment of wild food; dimensions in science; technology and innovation (STI); estimation of potential; food security; tropical forest areas; food processing industry; wild edible plants; neglected and underutilized species (NUS); Africa; urban consumers; marketing; product differentiation; essential oils; extracts; Salvia Africana; S. rutilans; S. munzii; S. mellifera; S. greggii; S. officinalis “Icterina”; S. officinalis; chaste tree; Vitex agnus-castus L.; bioactive compounds; in vitro studies; in vivo studies; nutraceuticals; health-promoting properties.; mushroom; Enguday; ethnomycology; folk taxonomy; Amhara; Agew and Sidama; bioeconomy; food and nutrition security; forests and trees; forest foods; wild harvesting; forest; tree; edible forest products; non-edible forest products; nutritional value; biologically activecompounds; food composition databases; dedicated databases; novel food; sustainable agriculture; biodiversity