Looking beyond commonly used crops, researchers have demonstrated how so-called “forgotten” plants like buckwheat, sow thistle, and Armenian cucumber can improve food security and address nutrient deficiencies, unlocking opportunities for new product development.
Looking back to the basics, rather than re-invention may be the key to success. By leveragingunderutilised plants in new product development (NPD), food companies could meet the rising demand from consumers for health-conscious and sustainable products.
The study, conducted by a team of researchers from the University of Belgrade, Serbia, and published in the Nutrition Review journal, investigated the potential of seven underutilised plants to address global food security, malnutrition, and health issues.
The review suggested that underutilised plants are often overlooked and marginalised in favour of several major crops, which the global food system relies heavily on. For example, current agricultural practices focus largely on a few staple crops like rice, wheat, and maize, which limits biodiversity and contributes to nutrient deficiencies in diets worldwide.
By 2050 the global population is expected to increase by more than 30%, from the current 7.7 billion to close to 10 billion people. Feeding the growing population sustainability (socially, environmentally, and economically) is not an easy task.
Employing a narrative review method, the researchers searched the Web of Science and Scopus databases using four keywords: "underutilised," "plants," "health," and "health benefits." From this search 350 research articles and 112 review papers were identified, of which only the most relevant studies published within the past decade were selected for analysis.
From this analysis, the team selected seven plants: buckwheat, sow thistle, Armenian cucumber (Cucumis melo), tomato, grass pea, aubergine, and lentils.
These seven plants cover a broad range of categories, including cereals, legumes, fruits, vegetables, and wild crops, and were chosen to represent underutilised species because they met some of the following criteria: high nutritional value; antioxidant properties; water-energy efficiency; environmental resistance; and potential to enter the global food value chain.
The researchers argue that these resilient, adaptable, and nutritionally rich plants can contribute to global food security, agricultural diversity, and sustainability.
Grass pea can grow in poor soils making it an exceptionally drought-resistant plant, and lentils, are easy to cultivate and help diversify crop production. Buckwheat, Armenian cucumbers, and sow thistle's adaptability to various climates and growing conditions make them suitable crops for supporting sustainable agriculture and food security.
Aside from these environmentally beneficial properties, the researchers outline how these forgotten plants, rich in nutrients and bioactive compounds, offer health benefits such as improved cardiovascular health and anti-inflammatory, antidiabetic, and anticancer properties.
Cardiovascular diseases (CVDs) are a leading cause of death globally. Regularly consuming certain underutilised plants may improve cardiovascular health by lowering cholesterol, triglycerides, and blood glucose levels.
Buckwheat consumption has been shown to reduce serum cholesterol levels by up to 13%, triglycerides by 5%, and blood glucose by 14%. The protein found in buckwheat may also help to lower cholesterol in the serum, gall bladder, and liver.
A diet rich in tomatoes has also been associated with a decreased risk of developing CVDs. Tomatoes are high in compounds such as lycopene, β-carotene, and vitamin C, which protect against atherosclerosis (hardening of the arteries) and reduce lipid levels and blood pressure.
Aubergines and lentils both contain anthocyanins which help increase high-density lipoprotein cholesterol levels and decrease serum triglycerides and cholesterol, which can reduce CVD risk.
Through their high antioxidants and other bioactive compounds content, which can inhibit cancer cell growth and progression, certain underutilised plants have demonstrated anticancer properties.
Lycopene and β-carotene, both found in tomatoes, have been shown to have anticancer effects, potentially reducing the risks of prostate, breast, and colon cancers. When dissolved and heated in olive oil, the health benefits of lycopene are enhanced.
Aubergines contain phenolic compounds that lead to apoptosis (the process of programmed cell death) of cancer cells and inhibit cancer cell proliferation, showing strong anticancer potential.
Lentils, high in fibre and antioxidants, help reduce systemic inflammation and the risk of various cancers, while Armenian Cucumber may help inhibit tumour growth and progression due to its high amount of carotenoids, which are associated with antioxidant, anti-inflammatory, and anticancer activities.
Managing diabetes involves controlling blood glucose levels. Through their impact on blood glucose, insulin levels, and metabolic health, underutilised plants offer beneficial effects for diabetes management.
Glycoalkaloid esculeoside A, naturally found in tomatoes, has been recommended as a functional supplement for diabetes.
Buckwheat, on the other hand, is a low glycemic index (GI) food, meaning it digests slowly and gradually releases glucose into the bloodstream, making it a useful crop for controlling blood sugar levels.
Lentils, also low GI, have been shown to lower blood glucose levels and improve high-density lipoprotein cholesterol, which aids in diabetes control and reduces associated risk factors.
Aubergines are also suitable for individuals with type 2 diabetes, as their high fibre and low soluble carbohydrate contents help to reduce hypertension and oxidative stress.
The authors highlight that these underutilised plants have been perceived as “food of the poor,” leading to a lack of interest and consumption in urban and developed areas. In addition, the team argues the plants remain forgotten as people are unsure how to use them as food.
Despite this, the ever-increasing interest in plant-based and functional foods presents opportunities for brands to incorporate these underutilised plants into their formulations as health-promoting and sustainable ingredients.
Based on the health benefits outlined by the researchers, there are opportunities for functional foods targeted at specific health issues such as diabetes, cardiovascular health, and cancer prevention.
Buckwheat, for example, emerged as a superfood ingredient on the plant-based scene and has been receiving attention for its brain health claims and the research behind its ability to enhance cognitive function.
Fermentful, a Latvian startup, launched its green buckwheat functional plant-based fermented drinks in April 2023. The traditional kefir fermented milk drink is made from kefir grains and uses buckwheat to target mental, physical, and environmental health.
Australian-based company, The Daily Bar, launched a range of four “super bites”: salted caramel; peanut butter; berry; and chocolate coconut. According to the brand, the salted caramel bites are formulated with seven “super seeds” including activated buckwheat seeds, alongside mesquite powder, nuts, and berries with antioxidants, fibre, omega 3s, vitamins, and zinc which boast anti-inflammatory, immune boosting, and insulin stabilising benefits.
Elemental Superfood, out of the US, launched a superfood adaptogen seedbar. The bar contains a base of organic buckwheat, almond butter, and white chocolate chips, and is formulated with ashwagandha and lion’s mane, which the company claims delivers functional benefits including brain and nervous system, energy, and stress and sleep.
