Nutritional composition and bioactive properties of commonly consumed wild greens: Potential sources for new trends in modern diets

Beyond the composition of the usual macronutrients and micronutrients, it is important to provide information on the composition of bioactive compounds and antioxidant capacity of foods, particularly of wild species to regain them for nowadays' dietary habits. Many greens are known as excellent sources of natural antioxidants, and consumption of fresh plants in the diet may contribute to the daily antioxidant intake. In the present study five leafy wild greens traditionally consumed (Borago officinalis, Montia fontana, Rorippa nasturtium-aquaticum, Rumex acetosella, Rumex induratus) were studied in order to document macronutrient, micronutrient and non-nutrient composition. R. induratus revealed the highest levels of sugars, ascorbic acid, tocopherols, lycopene, chlorophylls, flavonoids, and one of the highest antioxidant activity expressed as DPPH scavenging activity, β-carotene bleaching inhibition, and TBARS formation inhibition. R. nasturtium-aquaticum showed the healthier PUFA/SFA and n-6/n-3 ratios, and B. officinalis proved to be a source of γ-linolenic acid and other fatty acids from n-6 series that are precursors of mediators of the inflammatory response. The nutritional characteristics and antioxidant potential of these wild greens require reconsideration of their role in traditional as well as in contemporary diets. Furthermore, their extracts might find applications in the prevention of free radical-related diseases, as functional food formulations.