Biodiversity for Food and Nutrition project: Black sea region studies

Ten wild edible species and a landrace were identified by the pre-surveys performed at the Black Sea pilot site. The samples of the species were collected from at least ten locations and analyzed to determine their nutritional content.
2017 by Özbek, K., Tan, A., Karabak, S., Güzelsoy A., Sarı, N., Duran, R., Taşcı, R., Güner, B., Yücearslan, H., Deniz, D. and Aksoy, A.

Nutritional properties of some wild edible species in Turkey

 In this study some wild edible species from three different biogeographic regions of the Aegean, Black Sea and Mediterranean were collected and analyzed to demonstrate the nutritional value of some wild edibles in Turkey.
2017 by Güzelsoy, N. A., Ucurum, Ö., Tokat, E., Tan, A., Tuğrul Ay, S. and Özbek, K.

Foxtail lily (Eremurus spectabilis M. Bieb) a priority species of the Biodiversity for Food and Nutrition project of Turkey

In the Mediterranean Region 20 species were found to be widely used both for human consumption and for medicinal purposes. Foxtail lilly of in the Mediterranean Region of 20 species were selected as target species.
2017 by Çınar, A., Tuğrul Ay, S., Ayas, F., Karabak, S., Güzelsoy, N. and Uçurum, Ö

The antioxidant capacities and per capita consumption of edible wild species and local varieties collected from Turkey within the GEF-funded Biodiversity for Food and Nutrition (BFN) project.

 The antioxidant capacity analyses of wild species collected from Turkey within the BFN Project were done by two different methods, DPPH (2,2-diphenyl-1-picrylhydrazyl radical scavenging effect) and TEAC (Trolox Equivalent Antioxidant Capacity/ABTS Method).
2017 by Ayas, F., Vuran, F.A, Yuksel, K., Çınar, O., Tugrul Ay, S. and Karabak, S.

Economically important wild mushroom saffron milk cap (Lactarius deliciosus (L.) Gray) of Aegean region, Turkey

The aim of this study was to evaluate ethnobotany, socio-economic and nutritional value of Lactarius deliciosus (L.) Gray
2017 by Adanacioğlu, N., Tan, A., Karabak, S., Güzelsoy, N., Ayas, F., Aykas, L., Taş, N. and Taylan, T.

Leveraging agrobiodiversity to create sustainable food systems for healthier diets

A spotlight on the Nutrition Decade
2017 by Kennedy, G., Hunter, D., Garrett, J. and Padulosi, S.

Dietary species richness as a measure of biodiversity and nutritional quality of diets

Reporting the number of species consumed during dietary assessment provides a unique opportunity to cut across two critical dimensions of sustainable development—human and environmental health—and complements existing indicators for healthy and sustainable diets
2017 by Lachat, C., Raneri, J., Walker Smith, K., Kolsteren, P., Van Damme, P., Penafiel, D., Vanhove, W., Kennedy, G., Hunter, D., Oduor Odhiambo, F., Ntandou-Bouzitou, G., De Baets, B., Ratnasekera D., The Ky, H., Remans, R. and Termote, C.

Improving diets with wild and cultivated biodiversity from across the landscape

This paper is a literature review on how biodiversity contributes to improved and diversified diets in developing countries.

Assessing Nutritional Diversity of Cropping Systems in African Villages