# The Wild Plants from the Family Asteraceae That Are Traditionally Used for Food in Sicily and Bulgaria and Their Health Benefits

## TL;DR

This study explores wild Asteraceae plants used in Sicilian and Bulgarian diets, highlighting their nutritional value and health benefits.

## Contribution

The study identifies regional differences in Asteraceae species usage and evaluates their bioactive compounds and potential toxicity.

## Key findings

- 36 wild Asteraceae species were analyzed for their ethnobotanical and nutritional significance in Sicily and Bulgaria.
- Common culinary practices like boiling and blanching affect the concentration and safety of bioactive compounds in these plants.
- Some species contain potentially toxic alkaloids, such as pyrrolizidine alkaloids in Tussilago farfara, requiring toxicological evaluation.

## Abstract

This study examines 36 wild Asteraceae species that are traditionally used as food in Sicily and Bulgaria, highlighting their ethnobotanical, nutritional, and pharmacological relevance. Some taxa, such as Cichorium intybus, Silybum marianum, Artemisia vulgaris, Taraxacum officinale, and Tussilago farfara, are integral to the Mediterranean and Balkan diets, enhancing nutrition through their fiber, minerals, and bioactive compounds. This ethnobotanical survey revealed a clear geographic pattern in species usage: 13 species were found to be consumed solely in Bulgaria, 18 solely in Sicily, and five species in both regions. The distribution highlights the existence of shared culinary traditions that have been distinctly adapted to the unique ecological conditions present in each locale. The main metabolite classes identified include flavonoids, phenolic acids, lignans, and sesquiterpene lactones, all of which are associated with antioxidant, anti-inflammatory, hypolipidemic, and anticancer properties. Specific taxa within the investigated group were found to contain alkaloids that warrant toxicological attention. Some species within the studied group contain alkaloids that may pose toxicity risks. T. farfara is known to accumulate pyrrolizidine alkaloids, which are associated with liver damage and potential genotoxic effects, highlighting the importance of thorough toxicological evaluations before recommending these plants for consumption. This study also demonstrates how common culinary processes, such as boiling and blanching, significantly impact the concentration, stability, and safety profile of these bioactive compounds. Overall, the research supports the promotion of wild Asteraceae species as valuable and sustainable nutritional and nutraceutical resources. This approach aligns with efforts to preserve biodiversity and maintain traditional Mediterranean and Balkan food practices, integrating both ecological and cultural sustainability.