Can you eat leaves?
Author bio
Dr Anny Manrich PhD is a food Engineer with expertise in Food Technology, Natural Polymers, Edible Films, Enzymes, and Nanotechnology. She writes and reviews content on these topics.
Dr Anny Manrich’s Highlights:
- Research and Technology at the Brazilian Agricultural Research Corporation
- PhD in Chemical Engineering with a focus on Biochemistry at the Federal University of Sao Carlos/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
- Bachelor of Food Engineering at the University of Campinas/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
“To solve a problem, global vision and multifactorial understanding are necessary. Therefore, in addition to expertise, one should seek multidisciplinary thinking connected with science and reality” – Dr Anny Manrich, PhD.
Professional Experience:
Dr Anny Manrich’s Experience Joining the Brazilian Agricultural Research Corporation, as soon as she completed her doctorate,
Dr Anny Manrich has worked on several projects, including the more than three-year partnership project with BRF, a major food producer in Brazil. As a postdoctoral fellow.
Dr Anny Manrich has also contributed to several business consultancies and research projects of the National Nanotechnology Laboratory System in areas such as food technology, fibres, films and coatings and Nanotechnology; in a very determined way, having a great team relationship, being creative and committed.
Growing concerns about the safe introduction of nanomaterials into today’s life emphasises the need to create regulatory documentation in front of characterising, using and testing them. Dr Anny Manrich worked for two years on a characterization project for nanoscale materials, with the aim of exploring their possible health effects.
Despite not having specific academic training in packaging or polymeric films, Dr Anny Manrich works at the Brazilian Agricultural Research Corporation in areas of edible and biodegradable films produced from agricultural waste and in the development of films with greater resistance to water, having articles published in renowned scientific journals, which demonstrates her multidisciplinary understanding and creativity.
In addition, she worked for four years as a consultant to a food company to develop a line of snacks that are healthy and that add functional ingredients, physiologically active compounds that bring health benefits, made from fruits and vegetables, enabling diet improvement, disease prevention and reduction of nutritional deficiencies.
Dr Anny Manrich participated as a member of the examination board for two Master’s exams and one PhD exam at the Department of Chemical Engineering of the Federal University of São Carlos.
Education:
- 2001 Bachelor in Food Engineering at the State University of Campinas, Brazil
- 1999 One year scholarship at the Technical University of Munich
- 2004 Master in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2012 PhD in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2010 One year scholarship at the Technical University of Munich
The main publications of Dr. Anny Manrich are:
Articles
Manrich, A., Moreira, F. K., Otoni, C. G., Lorevice, M. V., Martins, M. A., & Mattoso, L. H. (2017). Hydrophobic edible films made up of tomato cutin and pectin. Carbohydrate Polymers, 164, 83-91.
Mendes, J. F., Norcino, L. B., Martins, H. H. A., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2020). Correlating emulsion characteristics with the properties of active starch films loaded with lemongrass essential oil. Food Hydrocolloids, 100, 105428.
Norcino, L. B., Mendes, J. F., Natarelli, C. V. L., Manrich, A., Oliveira, J. E., & Mattoso, L. H. C. (2020). Pectin films loaded with copaiba oil nanoemulsions for potential use as bio-based active packaging. Food Hydrocolloids, 106, 105862.
Manrich, Anny, et al. Immobilization of trypsin on chitosan gels: Use of different activation protocols and comparison with other supports. International Journal of Biological Macromolecules 43.1 (2008): 54-61.
Manrich, Anny; Komesu, Andrea ; Adriano, Wellington Sabino; Tardioli, Paulo Waldir ; Giordano, Raquel Lima Camargo . Immobilization and Stabilization of Xylanase by Multipoint Covalent Attachment on Agarose and on Chitosan Supports. Applied Biochemistry and Biotechnology, v. 161, p. 455-467, 2010.
Mendes, J. F., Martins, J. T., Manrich, A., Neto, A. S., Pinheiro, A. C. M., Mattoso, L. H. C., & Martins, M. A. (2019). Development and physical-chemical properties of pectin film reinforced with spent coffee grounds by continuous casting. Carbohydrate polymers, 210, 92-99..
Milessi, T. S., Kopp, W., Rojas, M. J., Manrich, A., Baptista-Neto, A., Tardioli, P. W., … & Giordano, R. L. (2016). Immobilization and stabilization of an endoxylanase from Bacillus subtilis (XynA) for xylooligosaccharides (XOs) production. Catalysis Today, 259, 130-139.
Mendes, J. F., Norcino, L. B., Manrich, A., Pinheiro, A. C. M., Oliveira, J. E., & Mattoso, L. H. C. (2020). Development, physical‐chemical properties, and photodegradation of pectin film reinforced with malt bagasse fibers by continuous casting. Journal of Applied Polymer Science, 137(39), 49178.
Mendes, J. F., Martins, J. T., Manrich, A., Luchesi, B. R., Dantas, A. P. S., Vanderlei, R. M., … & Martins, M. A. (2021). Thermo-physical and mechanical characteristics of composites based on high-density polyethylene (HDPE) e spent coffee grounds (SCG). Journal of Polymers and the Environment, 29, 2888-2900..
Mendes, J. F., Norcino, L. B., Martins, H. H., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2021). Development of quaternary nanocomposites made up of cassava starch, cocoa butter, lemongrass essential oil nanoemulsion, and brewery spent grain fibers. Journal of Food Science, 86(5), 1979-1996.
Manrich, A., Martins, M. A., & Mattoso, L. H. C. (2021). Manufacture and performance of peanut skin cellulose nanocrystals. Scientia Agricola, 79.
Nascimento, V. M., Manrich, A., Tardioli, P. W., de Campos Giordano, R., de Moraes Rocha, G. J., & Giordano, R. D. L. C. (2016). Alkaline pretreatment for practicable production of ethanol and xylooligosaccharides. Bioethanol, 2(1)..
Manrich, Anny, de Oliveira, J. E., Martins, M. A., & Mattoso, L. H. C. Physicochemical and Thermal Characterization of the Spirulina platensis. J. Agric. Sci. Technol. B, v. 10, p. 298-307, 2020.
Book Chapter
Terra, I. A. A., Aoki, P. H., Delezuk, J. A. D. M., Martins, M. A., Manrich, A., Silva, M. J., … & Miranda, P. B. (2022). Técnicas de Caracterização de Polímeros. Nanotecnologia Aplicada a Polímeros, 614.
Conference Papers
Ferreira, L. F., Luvizaro, L. B., Manrich, A., Martins, M. A., Júnior, M. G., & Dias, M. V. (2017). Comparação da estabilidade de suspensões poliméricas de amido/tocoferol e quitosana/tocoferol. In: CONGRESSO BRASILEIRO DE POLÍMEROS, 14., 2017, Águas de Lindóia, SP.
Manrich, A., Hubinger, S. Z., & Paris, E. C. (2017). Citotoxicidade causada por nanomateriais: avaliação do micronúcleo. In: WORKSHOP DA REDE DE NANOTECNOLOGIA APLICADA AO AGRONEGÓCIO, 9., 2017, São Carlos. Anais… São Carlos: Embrapa Instrumentação, 2017. p. 655-658.
Manrich, Anny, et al. Immobilization and Stabilization of Xylanase by multipoint covalent attachment on Glyoxyl Agarose Support. The 31st Symposium on Biotechnology for Fuels and Chemicals. 2009.
Manrich, Anny, et al. Application of immobilized xylanase on hydrolysis of soluble wood hemicelluloses after using microwave and organosolv pre-treatments. The 32nd Symposium on Biotechnology for Fuels and Chemicals. 2010.
You can view some of Dr Anny’s work below and links to her professional profile.
Research Gate: https://www.researchgate.net/profile/Anny-Manrich-2
Scopus: https://www.scopus.com/authid/detail.uri?authorId=23103497100
Google Scholar: https://scholar.google.com/citations?hl=en&user=Ea9qpr0AAAAJ
Linkedin: https://br.linkedin.com/in/anny-manrich-20693129
In this brief article, we will address the query, “Can you eat leaves?” with a thorough analysis of the edible leaves and some deadly tree leaves.
Can you eat leaves?
Yes, you can eat leaves. Many types of leaves are edible such as beech, birch, linden, maple, pine, sassafras, and willow.
Some leaves such as the leaves of salads are also tasty and healthy. These leaves are safe for humans and have no toxic agents. Mostly younger tree leaves are edible as compared to mature ones.
Some leaves consist of high fibrous content, which is why the stomach does not digest them readily. On the other hand, some leaves have a high composition of mineral content which requires very little amount of energy for digestion.
Tree leaves are of several types and are plentiful all around the world. Humans always use leaves as a diet of animals and never think of them to make a part of their diet plan, however, a few leaves are safe to add to the diet chart of humans.
The spread of novel coronavirus, SARS-CoV-2, and the COVID-19 disease it causes has had unprecedented impacts on all food markets, including the market for fruits and vegetables. By March 8, 2020, as quarantine measures began in only the most affected of the states in the United States, retail food sales were already up some 10.6% in total, and 4.5% in fresh produce (1).
Edible tree leaves
Usage of self-grown plants in human diet has been present since the early age of mans existence. That kind of practice has continued up to the modern age, especially in countries that have been struck by chronic hunger or periodical hunger cycles (2).
Here we have prepared a list of edible leaves that you can add to your diet and get the most health benefits. Sometimes, even bark along with the leaves is also considered a safe consumption for humans and also consists of healthy nutritional contents.
Beech
Beech is considered an American tree, which is termed F. grandifolia. Natively, this tree was found in Eastern America. In growth parameters, these trees can range to 100 feet. These trees are different from other trees due to their deep green colour of leaves and also due to the bark being grey-tinged.
It is recorded that young leaves, fruit and internal bark were used for edible purposes in the region of the Balkan Peninsula. Flour was also obtainable from the bark of beech (2).
The young leaves of the beech tree can be consumed and also the nuts of the beech are edible.
Birch
The birch tree has thin leaves, the bark is white in colour, and the inner bark of birch trees is edible that can be crushed into powder. That can be consumed in raw form or also it can be an ingredient for different recipes such as stews and soups, in stews it is added at that time when it is prepared just like the fine noodles.
Urinary system diseases are treated primarily with birch in Bosnia and Herzegovina. Leaves, roots, and fruits of this plant are the basis for all sorts of teas (2).
The spring leaves of birch trees are also edible. These spring leaves are usually used as an ingredient in a cup of tea. It is most likely to be used in tea due to its analgesic properties. Angiosperm trees have analgesic, antibacterial and anti-inflammatory activities (3).
Linden
Linden is one of the most common and most famous types of tree leaves. The linden tree leaves are featured due to their fissured bark. Young spring leaves of Linden are edible either in raw form or partially cooked. The flowers of linden trees are also termed as a good ingredient in making teas, decoction, syrups, tinctures, and etheric oils, following the rules prescribed by traditional recipes.
Linden was used to treat respiratory diseases (2).
Maple
The sugar maple is A. Saccharum which consists of distinctive tree leaves which have three lobes and are slightly notched in shape. Maple tree leaves are mostly known due to their mouth-watering syrup. The young leaves and seeds of maple can also be consumed.
However, studies show that there are some possible toxic compounds in the red maple leaves and their edibility is uncertain, although they have been consumed for ages. Although the majority of the toxic chemicals are not a major issue when using red maple leaf concentrate as a source of food, coumarin is of greater concern because it is considered a poison, although found in many plants which are used as food sources (4).
Pine
Conifers are important for wildlife and also have many uses for the survival of humans. The bark of pine is highly nutritious. The pine needles of conifers are edible. Pine needles are enriched with vitamin C and do not taste unpleasant. Needles of Abies, Picea, and Pinus spp. have protein content from 2.5 to 8.8 mg/100 g fresh weight. Arginine is a dominant amino acid in protein and the physiological fluids of conifer (5).
The way of eating pine is chewing them, extracting the juice, and then spitting them out despite eating the whole pine. Pine can also be used to prepare tea where all the nutritional content is extracted from the pine leaves.
During winter apical parts are being used (short branch segments) of trees, including pines, in order to obtain vitaminous potions, which was the main food source for guerrilla fighters and the occupied population in the region of Bosnia and Herzegovina (2).
Sassafras
Tea of the sassafras leaves is also well-known. It has a fragmented taste which is distinctive. The taste of leaves is also delicious. Unlike some other species of leaves, the leaves of sassafras do not need to be cooked. So, these are best and ideal for salad.
Hot water infusions (tea) prepared from the root bark of the sassafras tree have long been employed by the public as tonics as well as for a variety of unsubstantiated therapeutic purposes. However, safrole, the major constituent of the essential oil of this plant has been recognized as carcinogenic human use (6).
Willow
The bitterness of leaves is usually a bad sign that also prohibits us from eating leaves. But the leaves of willow trees are an exceptional case. The young leaves of willow are edible in desperate situations without the fear of any ill effects.
The aqueous extract and essential oil of willow are being used in confectionary and flavorful syrups. In Iranian traditional medicine, willow has been employed as laxative, cardioprotective, nervonic, sedative, hypnotic, somnolent, aphrodisiac, orexigenic, carminative, gastroprotectant, anthelmintic and vermifuge. The decoction of leaves or barks of willow have been used as an anthelmintic and vermifuge remedy. The decoction of willow’s leaves in honey still is used as a nervonic functional food. The decoction of leaves of willow plus sugar has been used among Iranian and Turkish people for maladies like depression, neuropathic pain and rheumatoid arthritis (7).
Some deadly trees to avoid
Trees are the most common thing in nature. They have a lot of benefits such as providing shelter, playing a defensive mechanism to survive. Many species of tree leaves are toxic to humans such as Manchineel, English yew, horse chestnut, pacific yew, and cherry trees (8,9).
The fruits of these trees can be a commodity but the tree leaves consist of toxic agents. That can cause anxiety, headaches, dizziness, and vomiting.
Conclusion
In this brief article, we have addressed the query, “Can you eat leaves?” with a thorough analysis of the edible leaves and some deadly tree leaves.
References
- Richards, Timothy J., and Bradley Rickard. COVID‐19 impact on fruit and vegetable markets. Can J Agric Econ, 2020, 68, 189-194.
- Jman Redzic, Sule. Wild edible plants and their traditional use in the human nutrition in Bosnia‐Herzegovina. Ecol Food Nutr, 2006, 45, 189-232.
- Kumar, Manoj, et al. Evaluation of nutritional, phytochemical, and mineral composition of selected medicinal plants for therapeutic uses from cold desert of Western Himalaya. Plants, 2021, 10, 1429.
- Pearce, Joshua M., Maryam Khaksari, and David Denkenberger. Preliminary automated determination of edibility of alternative foods: Non-targeted screening for toxins in red maple leaf concentrate. Plants, 2019, 8, 110.
- Durzan, Don J. Arginine, scurvy and Cartier’s” tree of life”. J Ethnobiol Ethnomed, 2009, 5, 1-16.
- Segelman, Alvin B., et al. Sassafras and herb tea: potential health hazards. Jama, 1976, 236, 477-477.
- Karimi, Isaac, et al. Chemical composition and effect of an essential oil of Salix aegyptiaca L., Salicaceae,(musk willow) in hypercholesterolemic rabbit model. Rev Brasil Farmacog, 2011, 21, 407-414.
- Alsop, Judith A., and John F. Karlik. Poisonous plants. 2016.
- Kingsbury, John M. Common poisonous plants. 1994.
