Documentation of Wild Edible Plants (WEPs) Consumption in North-Western Himalayas: The Untapped Genetic Resources for Ensuring Nutritional Security
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Abstract
The North-Western Himalayan region (NWHR), spread across Jammu and Kashmir, Himachal Pradesh and Uttarakhand, is a complex physiographical region consisting of glacier mountains, cold deserts, hot springs and dense forests with unique biodiversity. The region is characterized by extreme weather, intense UV radiation and low oxygen partial pressures limiting agriculture. Local communities have adapted to these conditions by relying on wild edible plants (WEPs) such as tubers, fruits, berries and green leafy vegetables (GLVs) for nutrition and livelihood. However, in recent years, the consumption of WEPs and associated indigenous knowledge has rapidly declined due to the adaptation of the Western lifestyle and processed foods. In this context, the present work was taken up to survey and document various WEPs consumed in the NWHR. Nearly 100 WEPs were recorded and are consumed in the form of curries, soups, sauces, cordials and pickles. These WEPs contain myriad bioactive molecules such as carotenoids, phenolic acids, flavonoids, anthocyanins, anthroquinones and terpenoids with therapeutic applications correlating to their traditional medicinal use. Some common uses of WEPs are against inflammation, gastrointestinal disorders, infection and hepatoprotection. The study emphasizes the importance of conserving and promoting WEPs for food security and potential therapeutic applications.
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