Over the centuries, farmers have grown seeds that they selected from the wild and adapted them to a specific environment and climate. Selections were made also to obtain plants rich in flavors and aromas and, since these attributes are particularly influenced by secondary plant metabolites such as polyphenols, the result was also an increased nutritional quality. The so-called Green Revolution starting from the second part of the last century led to the development of new plant varieties with higher yields and improved technological qualities. The goal was to produce a cheap and plentiful supply of food, however, the nutritional aspects were not of main concern. Moreover, the introduction of modern crop varieties cultivated on a large scale as monocultures with the use of high amounts of chemicals led to the disappearance of many traditionally cultivated crops with a consequent loss of biodiversity and significant environmental impact.
Over the last few years, the number of people suffering from food intolerances has significantly increased and there is growing scientific evidence that modern plant varieties are playing a role because they are completely different from the original traditional varieties. Ancient crop varieties are those varieties that have not been modified by modern breeding technologies, don’t need chemicals to grow, and are particularly suitable for organic growing systems, making them more sustainable for the environment. Furthermore, these varieties show a high resilience to climate change.
Several studies highlighted the unique nutraceutical, phytochemical and sensorial value of ancient crop varieties, showing their interesting potential to become part of a healthy, high nutritional, and sustainable diet. For example, ancient wheat varieties have been recently associated with beneficial effects on chronic disease risk factors and on inflammatory and oxidative status. However, the number of human trials is still limited and definitive conclusions can’t be drawn. Moreover, the mechanisms responsible for these beneficial effects are still not well understood.
This particular Research Topic will help to narrow existing knowledge gaps in this field and will focus on the impact on nutritional quality, human health, and environmental sustainability of ancient crop varieties-based food intake. In this Research Topic, we welcome the submission of reviews and original research manuscripts that deal with:
1. Nutritive value and phytochemical profile of ancient crop varieties compared to modern crop varieties
2. Bioactive compounds in ancient crop varieties
3. Sensory aspects of ancient crop varieties
4. Health Impact of an ancient crop varieties-based diet compared to a modern crop varieties-based diet
5. Contribution of ancient crop varieties -based food intake to sustainable diets
6. Mode of action of nutritional components from ancient crop varieties
7. Biodiversity of nutrients in ancient crop varieties
Over the centuries, farmers have grown seeds that they selected from the wild and adapted them to a specific environment and climate. Selections were made also to obtain plants rich in flavors and aromas and, since these attributes are particularly influenced by secondary plant metabolites such as polyphenols, the result was also an increased nutritional quality. The so-called Green Revolution starting from the second part of the last century led to the development of new plant varieties with higher yields and improved technological qualities. The goal was to produce a cheap and plentiful supply of food, however, the nutritional aspects were not of main concern. Moreover, the introduction of modern crop varieties cultivated on a large scale as monocultures with the use of high amounts of chemicals led to the disappearance of many traditionally cultivated crops with a consequent loss of biodiversity and significant environmental impact.
Over the last few years, the number of people suffering from food intolerances has significantly increased and there is growing scientific evidence that modern plant varieties are playing a role because they are completely different from the original traditional varieties. Ancient crop varieties are those varieties that have not been modified by modern breeding technologies, don’t need chemicals to grow, and are particularly suitable for organic growing systems, making them more sustainable for the environment. Furthermore, these varieties show a high resilience to climate change.
Several studies highlighted the unique nutraceutical, phytochemical and sensorial value of ancient crop varieties, showing their interesting potential to become part of a healthy, high nutritional, and sustainable diet. For example, ancient wheat varieties have been recently associated with beneficial effects on chronic disease risk factors and on inflammatory and oxidative status. However, the number of human trials is still limited and definitive conclusions can’t be drawn. Moreover, the mechanisms responsible for these beneficial effects are still not well understood.
This particular Research Topic will help to narrow existing knowledge gaps in this field and will focus on the impact on nutritional quality, human health, and environmental sustainability of ancient crop varieties-based food intake. In this Research Topic, we welcome the submission of reviews and original research manuscripts that deal with:
1. Nutritive value and phytochemical profile of ancient crop varieties compared to modern crop varieties
2. Bioactive compounds in ancient crop varieties
3. Sensory aspects of ancient crop varieties
4. Health Impact of an ancient crop varieties-based diet compared to a modern crop varieties-based diet
5. Contribution of ancient crop varieties -based food intake to sustainable diets
6. Mode of action of nutritional components from ancient crop varieties
7. Biodiversity of nutrients in ancient crop varieties