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Forest, Foods and Nutrition
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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.
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Keywords
- ABTS
- Acanthopanax
- Africa
- Agew and Sidama
- Agroforestry
- aliphatic esters
- Amḥära
- antioxidant
- antioxidant activity
- assessment of wild food
- auxin
- Ayeyarwaddy region
- bioactive compounds
- biocontrol
- Biodiversity
- bioeconomy
- biological activity
- biologically activecompounds
- Biology, Life Sciences
- blackberry
- Butyrospermum parkii
- Chamaemelum fuscatum
- chamomile
- Changbai Mountains
- chaste tree
- chitinase
- ciwujia
- community garden
- Compositae
- Conservation
- Contingent Valuation
- Cosmetics
- Crataegus
- Cultural Studies
- Cyclocarya paliurus
- dedicated databases
- dimensions in science
- DPPH
- economic
- edible forest products
- edible landscape
- electrochemical oxidation
- Enguday
- ESCC (Esophageal squamous cell carcinoma)
- essential oil
- essential oils
- estimation of potential
- Ethnic groups
- ethnomycology
- extracts
- Ferns
- flavonoid
- Flavonoids
- folk taxonomy
- Food
- Food & society
- food and nutrition security
- Food Composition Databases
- food processing industry
- Food security
- Forest
- forest foods
- forests and trees
- Fruit
- Fulani
- fungal pathogen
- gender
- green coffee
- hawthorn
- Health Benefits
- health-promoting properties.
- heavy metal contamination
- herbal medicine
- historically polluted area
- In vitro studies
- in vivo studies
- JNK (c-Jun N-terminal kinase)
- jujube
- Khingan Mountains
- livelihoods
- local communities
- Lysobacter antibioticus HS124
- mangrove forest
- market
- Marketing
- Mathematics & science
- Mediterranean
- methacrylate
- mineral concentration
- mushroom
- myanmar
- natural population
- neglected and underutilized species (NUS)
- non-edible forest products
- non-wood forest product
- novel food
- Nutraceuticals
- nutritional value
- p38
- phenolic acids
- phenolics
- phenylpropanoid biosynthesis
- phytonutrients
- plant extracts
- podophyllotoxin
- Polypodiopsida
- Product differentiation
- Production
- pteridophytes
- Reference, information & interdisciplinary subjects
- Research & information: general
- Rhamnaceae
- ROS (reactive oxygen species)
- S. greggii
- S. mellifera
- S. munzii
- S. officinalis
- S. officinalis “Icterina”
- S. rutilans
- Salvia Africana
- seasonal dynamic
- secondary metabolite
- seed development
- Siberian ginseng
- Society & culture: general
- Society & Social Sciences
- solvent
- structure-activity relationship
- Sustainable Agriculture
- technology and innovation (STI)
- transcriptome analysis
- tree
- triterpenoid
- tropical forest areas
- tyrosinase inhibition
- Ulmus pumila
- urban consumers
- urban horticulture
- UV-Vis
- Vitellaria paradoxa
- Vitex agnus-castus L.
- walnut (Juglans regia L.)
- wild edible plants
- wild edible tree species
- wild food
- wild harvesting
Links
DOI: 10.3390/books978-3-0365-0043-0Editions