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

摘要: Food use is changing very fast all over the world. This and other changes (e.g. reduced physical activity, increased longevity) result in novel health risks for populations European countries beyond. Also, recent decades convenience food market has grown dramatically offers opportunities small large industries alike. Simultaneously, there a dramatic irrevocable loss of local knowledge which forms basis many cultural traditions (traditional - TFK). The Mediterranean region well known dietary tradition commonly called ‘Mediterranean diet(s)’, renowned benefits based among others on widely consumed foods beverages. While focus research mostly been more used elements diets (especially olive oil red wine), this review ‘local food’. These are ingredients, gathered, or produced locally prepared into dishes, often represent specialities. Such derived from animals, fungi plants, but paper main subject botanical origin. Particularly important these vegetables salads wild greens (gathered plants GFPs) cultivars fruit trees shrubs. In we discuss theoretical (including concept traditional systems) general approach an EU-funded multidisciplinary ethnobotanicalpharmacological project focusing such resources several regions including ethnobotanical documentation products selected communities southern Italy, Spain, Greece (mostly Crete), identification extracts/pure compounds (leads new supplements) with potent activity series vitro targets, especially ones relevant to assess antioxidant detailed vivo study some lead extracts lastly dissemination TFK local/national languages.