'Local Food-Nutraceuticals': bridging the gap between local knowledge and global needs

Area of Science:

• Ethnobotany
• Pharmacology
• Nutritional Science

Background:

• Global food habits are rapidly changing, leading to new health risks and a decline in traditional food knowledge (TFK).
• The convenience food market is expanding, presenting both opportunities and challenges for industries.
• The Mediterranean diet is recognized for health benefits, but research often overlooks local food resources.

Purpose of the Study:

• To document traditional food knowledge (TFK) and local food resources in Mediterranean communities.
• To identify bioactive compounds in local plant-based foods with potential health benefits, particularly antioxidant activity.
• To investigate the pharmacological properties of these local foods and promote their use.

Main Methods:

• Multidisciplinary ethnobotanical and pharmacological research approach.
• Ethnobotanical documentation of local food products in Southern Italy, Spain, and Greece.
• In vitro and in vivo studies to identify and assess the activity of extracts from local plant-based foods.

Main Results:

• Identification of local plant-based foods, including wild greens and local cultivars, as significant components of Mediterranean diets.
• Discovery of extracts with potent antioxidant and other relevant activities, suggesting potential for new health food supplements.
• Documentation of traditional food knowledge (TFK) for selected Mediterranean communities.

Conclusions:

• Local Mediterranean plant-based foods are valuable resources with significant health benefits.
• Ethnobotanical research can uncover novel bioactive compounds for health food applications.
• Preserving and disseminating traditional food knowledge (TFK) is crucial for public health and cultural heritage.