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Phytochemical composition and bioactive compounds of common purslane (Portulaca oleracea L.) as affected by crop management practices

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Resumo:Background: Recently, there is an increasing market trend for innovative functional/power foods and dietary supplements from natural compounds. Therefore the evaluation of potential species that could be used for that purpose is of major importance. Common purslane is such a species due to its high nutritional value, since it is considered the richest plant source in omega-3 fatty acids (especially alinolenic acid). Scope and approach: In this review all the aspects related with chemical composition and health effects of common purslane are presented. Additionally, an overview of cultivation practices and breeding prospects and their effect on quality are also presented. Special interest is given on bioactive compounds such as a-linolenic acid and oxalic acid due to their important effects on human health. Key findings and conclusions: Purslane has been used in human diet throughout the centuries, however there are health concerns regarding its oxalic acid content that limit the recommendation of its regular use in human diet. Cultivation practices and breeding selection have been confirmed to allow for managing the content of the main bioactive compounds and consequently increase the added value of the final product. However, further studies are need in order to incorporate purslane in food industry, either as raw, minimally processed and processed food product, or as an ingredient in food and dietary supplements and drugs. In conclusion, the high nutritional and therapeutic value of common purslane should be further capitalized, whereas the application of proper cultivation practices could contribute to this purpose by improving quality.
Autores principais:Petropoulos, Spyridon Α.
Outros Autores:Karkanis, Anestis; Martins, Natália; Ferreira, Isabel C.F.R.
Assunto:Purslane Omega-3 fatty acids Functional foods Bioactive compounds a-linolenic acid Oxalic acid
Ano:2016
País:Portugal
Tipo de documento:artigo
Tipo de acesso:acesso restrito
Instituição associada:Instituto Politécnico de Bragança
Idioma:inglês
Origem:Biblioteca Digital do IPB

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