Exploring the potential of wild leafy vegetables widespread in European Alps as functional food

Abstract

Wild leafy vegetables, historically vital for Alpine biodiversity and nutrition during hardship, are regaining importance due to the demand for healthy and sustainable food. This study evaluated mineral and phytochemical compositions of eight species: Achillea millefolium, Alchemilla xanthochlora, Bistorta officinalis, Blitum bonus-henricus, Phyteuma betonicifolium, Plantago lanceolata, Silene vulgaris, Taraxacum sect. Taraxacum. Total trace element concentrations ranged from 26 mg kg−1 (T. officinalis) to 92 mg kg−1 (B. officinalis), and potential toxic elements were below legal limits. The sum of the phenolic compounds analysed ranged from 155.30 mg GAE 100 g−1 FW (A. millefolium) to 1200.38 mg GAE 100 g−1 FW (A. xanthochlora). Flavanols were the most abundant phenolic class, but cinnamic acids, flavonols, benzoic acids and vitamin C also showed high values in the analysed species, contributing to high antioxidant activity (from 0.59 μmol TE g−1 FW in A. millefolium to 149.39 μmol TE g−1 FW in A. xanthochlora for DPPH). Overall, A. xanthochlora stood out for its richness in phenolic compounds. These findings underscore wild vegetables potential as functional foods, offering bioactive compounds comparable to or exceeding cultivated plants. Emphasizing preservation of traditional diets and rural innovation, this research supports the integration of wild leafy vegetables into contemporary nutrition strategies.