An overview of the impact of tropospheric ozone on the nutritional value of edible plants used in the Mediterranean diet

Tropospheric ozone is an important atmospheric pollutant, which affects significantly the growth and yield of cultivated plants. The phytotoxic impact of ozone has serious economic repercussions on farming. In the area of Eastern Mediterranean, tropospheric ozone values are significantly increased during the vegetation period. However, ozone causes variations on the quantities of nutrients of edible plants, thus influencing their nutritional value to man. In the present paper , an overview of the acquired knowledge on the impact of ozone on nutritional value of edible plants is presented. More particularly, ozone impact on the nutritional value of potato (Solanum tuberosum), tomato (Lycopersicon esculentum), wheat (Triticum spp), spinach (Spinacia oleracea) and lettuce (Lactuca sativa) is presented and analyzed. In leafy vegetables are presented reductions in micronutrient components (vitamins, inorganic constitutive), while in the fruits and in the condyles are presented fluctuations mainly in the makronutrient components (proteins, carbohydrates). Changes in other components as antioxydant, antinutritional factors are also observed. The consequences in the Mediterranean diet when using these plants is discussed.