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Quince (Cydonia oblonga) is a fruit of notable nutritional and therapeutic value, largely due to its high content of bioactive compounds. This study presents a comprehensive evaluation of the nutritional composition, antioxidant capacity, and polyphenolic profile of quince fruits Through standardized and rigorous physico-chemical analyses, the fruit was shown to possess a complex nutritional profile, with a particularly high concentration of vitamin C. Additionally, quince exhibited strong antioxidant activity, wh...

The stinging nettle (Urtica dioica) and purple dead-nettle (Lamium purpureum) are widely distributed plants, known for their medicinal and nutritional properties. Urtica dioica is particularly valued for its significant mineral content, being widely used in traditional medicine and agricultural practices. Similarly, Lamium purpureum presents notable medicinal properties and typically occupies comparable ecological functions. Calcium is critically important for developing cell walls, growth of plant cells as well a...

Parsnip (Pastinaca sativa) is a vegetable with high nutritional value, which is cultivated mainly for the consumption of its roots, used as a spice in the preparation of dishes, being appreciated for its rich fiber content, as well as for vitamins and bioactive compounds. The paper aims to assess the differences between raw and cooked parsnip, based on its nutritional composition, focusing on the content of amino acids, fatty acids and essential vitamins, as well as on how these components influence health. Parsni...

Chenopodium album L., is a plant from the Amaranthaceae family. In many traditional cuisines, the leafy plant is highly valued for the nutritional properties, especially the leaves. Being native to Europe and Central Asia, the plant has been used and cultivated for its nutritional and medicinal properties. Containing several bioactive compounds, makes Chenopodium album very beneficial to human health, including: betalains пїЅ pigments with antioxidant and anti-inflammatory properties; polyphenols пїЅ antioxidants ...