<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>2007-4298</journal-id>
<journal-title><![CDATA[Botanical Sciences]]></journal-title>
<abbrev-journal-title><![CDATA[Bot. sci]]></abbrev-journal-title>
<issn>2007-4298</issn>
<publisher>
<publisher-name><![CDATA[Sociedad Botánica de México A.C.]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2007-42982022000100120</article-id>
<article-id pub-id-type="doi">10.17129/botsci.2831</article-id>
<title-group>
<article-title xml:lang="en"><![CDATA[Edible flowers commercialized in local markets of Pachuca de Soto, Hidalgo, Mexico]]></article-title>
<article-title xml:lang="es"><![CDATA[Flores comestibles comercializadas en mercados locales de Pachuca de Soto, Hidalgo, México]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Figueredo-Urbina]]></surname>
<given-names><![CDATA[Carmen Julia]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Álvarez-Ríos]]></surname>
<given-names><![CDATA[Gonzalo D.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Cortés Zárraga]]></surname>
<given-names><![CDATA[Laura]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Autónoma del Estado de Hidalgo Instituto de Ciencias Básicas e Ingeniería Área Académica de Biología]]></institution>
<addr-line><![CDATA[ Hidalgo]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad Nacional Autónoma de México Instituto de Investigaciones en Ecosistemas y Sustentabilidad ]]></institution>
<addr-line><![CDATA[Morelia Michoacán]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Universidad Nacional Autónoma de México Instituto de Biología Jardín Botánico]]></institution>
<addr-line><![CDATA[Ciudad de México CDMX]]></addr-line>
<country>Mexico</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>03</month>
<year>2022</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>03</month>
<year>2022</year>
</pub-date>
<volume>100</volume>
<numero>1</numero>
<fpage>120</fpage>
<lpage>138</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S2007-42982022000100120&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S2007-42982022000100120&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S2007-42982022000100120&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract  Background:  Edible flowers are important food resources due to their high content of nutrients and bioactive compounds. In Mexico these resources have been part of the diet of indigenous and mestizo, and are also important sources of income for the families that cultivate, gather and sell them.  Questions:  What are the species of edible flower commercialized in local markets in Pachuca de Soto, Hidalgo, Mexico? How are they prepared? What are their nutritional contents and conservation risk categories according to literature?  Studied species: Agave salmiana, A. mapisaga, Aloe vera, Arbutus xalapensis, Chenopodium berlandieri subsp. nuttalliae, Cucurbita pepo ssp. pepo, C. moschata, Dasylirion acrotrichum, Erythrina americana, Euphorbia radians, Myrtillocactus geometrizans, Phaseolus coccineus, Yucca filamentosa.  Study site and dates:  Local markets of Pachuca de Soto, Hidalgo, Mexico. January 2019 to March 2020.  Methods:  Interview-purchase with sellers and direct observations in markets. Bibliographic review of the nutritional contents of the recorded species and their conservation status.  Results:  We recorded 13 species of edible flowers and eight preparation methods. Five species are cultivated, five are gathered from the pine-oak forest or xerophilous scrub ecosystems and three are obtained from crops and natural ecosystems. The gualumbos (Agave salmiana and A. mapisaga) are the most commercialized flowers and had the most forms of preparation (six). Seven of the species traded are placed in a conservation risk category.  Conclusions:  The diversity of edible flowers used, and their preparation methods exemplify the traditional knowledge of the groups that handle them and their importance as food and economic sustenance.]]></p></abstract>
<abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen:  Antecedentes:  Las flores comestibles son importantes recursos alimenticios por su contenido de nutrientes y compuestos bioactivos. En México estos recursos son parte de la dieta de indígenas y mestizos, son importantes fuentes de ingresos para las familias que las cultivan, colectan y comercializan.  Preguntas: ¿Cuáles son las especies de flores comestibles comercializadas en mercados locales de Pachuca de Soto, Hidalgo, México? ¿Cuáles son sus formas de preparación?, ¿Cuáles son sus contenidos nutricionales y categoría de riesgo de acuerdo con la literatura?  Especies de estudio: Agave salmiana, A. mapisaga, Aloe vera, Arbutus xalapensis, Chenopodium berlandieri subsp. nuttalliae, Cucurbita pepo ssp. pepo, C. moschata, Dasylirion acrotrichum, Erythrina americana, Euphorbia radians, Myrtillocactus geometrizans, Phaseolus coccineus, Yucca filamentosa.  Sitio y años de estudio: Mercados locales de Pachuca de Soto, Hidalgo, México. Enero de 2019 a marzo de 2020.  Métodos: Entrevista semiestructurada-compra a vendedoras y observaciones directas en mercados. Revisión documental sobre los contenidos nutricionales y su estatus de conservación.  Resultados: Registramos 13 especies y ocho formas de preparación. Cinco son cultivadas, cinco son recolectadas de los ecosistemas bosque de pino-encino o matorral xerófilo y tres se obtienen de cultivos y ecosistemas naturales. Los gualumbos (Agave salmiana y A. mapisaga) son las más comercializadas y con más formas de preparación (seis). Ocho de las especies comercializadas se encuentran en categoría de riesgo de conservación.  Conclusiones: La diversidad de flores comestibles y los métodos de preparación son muestra del conocimiento tradicional de los grupos que manejan y la importancia que tienen como sustento alimentico y económico.]]></p></abstract>
<kwd-group>
<kwd lng="en"><![CDATA[functional foods]]></kwd>
<kwd lng="en"><![CDATA[quelite]]></kwd>
<kwd lng="en"><![CDATA[traditional cuisine]]></kwd>
<kwd lng="en"><![CDATA[traditional knowledge]]></kwd>
<kwd lng="es"><![CDATA[alimento funcional]]></kwd>
<kwd lng="es"><![CDATA[cocina tradicional]]></kwd>
<kwd lng="es"><![CDATA[conocimiento tradicional]]></kwd>
<kwd lng="es"><![CDATA[quelite]]></kwd>
</kwd-group>
</article-meta>
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