Bioactive potential of some condimentary plants: wild garlic (Allium Ursinum), sorrel (Rumex Acetosa L.), nettle (Urtica Dioica)

Abstract

Condimentary plants such as wild garlic (Allium Ursinum), sorrel (Rumex Acetosa L.) and nettle (Urtica Dioica) are rich in biologically active compounds and well known for their nutritional and nutraceutical properties. Bioactive compounds such as vitamins, chlorophylls and phenolic compounds are natural antioxidants found in plants. Wild garlic, nettle and sorrel are widely spread in Moldova which fact motivates their use as plant-based condiments in food industry.