摘要
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<span style="font-family:Verdana;">,</span><span style="font-family:Verdana;"> and environmental health</span><span style="font-family:Verdana;">,</span><span style="font-family:Verdana;"> are inextricably linked. There </span><span style="font-family:Verdana;">are</span><span style="font-family:Verdana;"> various research</span><span style="font-family:Verdana;">es</span><span style="font-family:Verdana;"> that make edible spontaneous herbs (ESP) the protagonists of a new trend in food approach, focused more on health, food safety</span><span style="font-family:Verdana;">,</span><span style="font-family:Verdana;"> and connection with nature. The research consisted </span><span style="font-family:Verdana;">of</span><span style="font-family:Verdana;"> 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.</span>
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<span style="font-family:Verdana;">,</span><span style="font-family:Verdana;"> and environmental health</span><span style="font-family:Verdana;">,</span><span style="font-family:Verdana;"> are inextricably linked. There </span><span style="font-family:Verdana;">are</span><span style="font-family:Verdana;"> various research</span><span style="font-family:Verdana;">es</span><span style="font-family:Verdana;"> that make edible spontaneous herbs (ESP) the protagonists of a new trend in food approach, focused more on health, food safety</span><span style="font-family:Verdana;">,</span><span style="font-family:Verdana;"> and connection with nature. The research consisted </span><span style="font-family:Verdana;">of</span><span style="font-family:Verdana;"> 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.</span>
作者
Rodica Siminiuc
Dinu Țurcanu
Rodica Siminiuc;Dinu Țurcanu(Department of Food and Nutrition, Faculty of Food Technology, Technical University of Moldova, Chisinau, Republic of Moldova;Informatization, Partnerships, Institutional Image and Communication Office, Technical University of Moldova, Chisinau, Republic of Moldova)
