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Možnosti využití planě rostoucích rostlin ve výživě člověka
JEZLOVÁ, Jana
Wild edible plants and weeds were once commonly used as vegetables or spices. Our ancestors valued them for their nutritional and taste properties as well as their medicinal properties. The aim of this study was to elaborate the possibilities, benefits and prospects of using wild plants in human nutrition in our area. The work is based on the historical and geographical context, draws on the influence of tradition and culture on the consumption of wild plants and weeds, and takes into account the aspect of their protection from overharvesting and extinction. Particular attention is paid to nutritional properties, toxicological risks are highlighted, and the possibilities of collecting plant parts and their culinary preparation are described. On the basis of a literature search, an overview of the plants was compiled from available publications, indicating their characteristics and uses. A comparison is made with other ethnobotanical studies carried out in the Czech Republic and neighbouring countries. A questionnaire survey on attitudes towards consumption of wild plants demonstrates changing motivations for their use, preference for green parts of plants, their consumption in their raw state and in simple adaptations. In conclusion, twelve plant species are recommended for convenient use (Aegopodium podagraria, Alliaria petiolata, Allium vineale, Bellis perennis, Crataegus laevigata, Epilobium angustifolium, Galinsoga parviflora, Helianthus tuberosus, Impatiens glandulifera, Stellaria media, Reyoutria japonica, Viola odorata) with their detailed characteristics, nutritional benefits, processing possibilities and the reasons why these species deserve attention and inclusion in the diet.
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Obsahové látky planých rostlin používaných jako zelené koření
Doležalová, Vanda
This bachelors thesis presents the characteristics of wild plants used as green spices, their content substances and antioxidant activity. The thesis describes 11 wild plant species, their original natural habitat and their current common occurrence, botanical description, content substances, gathering conditions and the possibilities for their use. Furthermore, the thesis describes content substances (metabolites, minerals and vitamins), their concentration in different species, their effects and functions in the organism, antioxidants and free radicals, including their descriptions, functions and the influence on organism and the method of their assessment.
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