Amorim Isabelly Silva, Amorim Danyelly Silva, Godoy Helena Teixeira, Mariutti Lilian Regina Barros, Chisté Renan Campos, da Silva Pena Rosinelson, Bogusz Junior Stanislau, Chim Josiane Freitas
Center for Chemical, Pharmaceutical and Food Sciences - Federal University of Pelotas, 96010-900, Pelotas, Rio Grande do Sul, Brazil.
Department of Food Science and Nutrition, School of Food Engineering, University of Campinas (UNICAMP), 13083-862, Campinas, São Paulo, Brazil.
Heliyon. 2024 Jan 6;10(2):e24054. doi: 10.1016/j.heliyon.2024.e24054. eCollection 2024 Jan 30.
The rapid growth of the world population has increased the demand for new food sources, constituting a major challenge concerning the maximum use of existing food resources. The fruits of Amazonian palm trees have excellent nutritional composition and bioactive compounds. This review highlights four fruits of Amazonian palm trees that are still little explored by the food industry: açai (), pupunha (), buriti (), and tucumã (). This paper aims to inspire new ideas for researching and developing products for the food industry. It also explores the impacts of Amazonian palm fruits on health, highlighting their role in disease prevention through their nutritional effects.
世界人口的快速增长增加了对新食物来源的需求，这构成了关于最大限度利用现有食物资源的一项重大挑战。亚马孙棕榈树的果实具有优异的营养成分和生物活性化合物。本综述重点介绍了四种仍未被食品行业充分探索的亚马孙棕榈树果实：阿萨伊果（）、普普尼亚果（）、巴西棕果（）和图库马果（）。本文旨在激发有关为食品行业研发产品的新思路。它还探讨了亚马孙棕榈树果实对健康的影响，突出了它们通过营养作用在疾病预防中的作用。
