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Wild edible plants contain polysaccharides as one of their bioactive compounds, alongside short peptides, polyphenols, and others, which vary in structural groups, functions, distribution, and bioavailability [1].
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Wild edible plants for food security, dietary diversity, and nutraceuticals frontiersin.org 1 fact
claimBioactive compounds in wild edible plants include short peptides, polyphenols, phytosterols, carotenoids, vitamins, short-chain fatty acids, terpenoids, and polysaccharides, which vary in structural groups, functions, distribution, and bioavailability, according to Galanakis (2017).