Nascimento Amanda Priscila Silva, Duarte Maria Elita Martins, Rocha Ana Paula Trindade, Barros Ana Novo
Academic Unit of Food Engineering, Federal University of Campina Grande, Av. Aprígio Veloso, 882, Campina Grande 58429-900, PB, Brazil.
Centre for the Research and Technology of Agro-Environmental and Biological Sciences (CITAB), University of Trás-os-Montes e Alto Douro (UTAD), 5000-801 Vila Real, Portugal.
Foods. 2025 Aug 6;14(15):2746. doi: 10.3390/foods14152746.
Avocado (), originally from Mesoamerica, has emerged as a focus of intense scientific and industrial interest due to its unique combination of nutritional richness, bioactive potential, and technological versatility. Its pulp, widely consumed across the globe, is notably abundant in monounsaturated fatty acids, especially oleic acid, which can comprise over two-thirds of its lipid content. In addition, it provides significant levels of dietary fiber, fat-soluble vitamins such as A, D, E and K, carotenoids, tocopherols, and phytosterols like β-sitosterol. These constituents are consistently associated with antioxidant, anti-inflammatory, glycemic regulatory, and cardioprotective effects, supported by a growing body of experimental and clinical evidence. This review offers a comprehensive and critical synthesis of the chemical composition and functional properties of avocado, with particular emphasis on its lipid profile, phenolic compounds, and phytosterols. It also explores recent advances in environmentally sustainable extraction techniques, including ultrasound-assisted and microwave-assisted processes, as well as the application of natural deep eutectic solvents. These technologies have demonstrated improved efficiency in recovering bioactives while aligning with the principles of green chemistry. The use of avocado-derived ingredients in nanostructured delivery systems and their incorporation into functional foods, cosmetics, and health-promoting formulations is discussed in detail. Additionally, the potential of native cultivars and the application of precision nutrition strategies are identified as promising avenues for future innovation. Taken together, the findings underscore the avocado's relevance as a high-value matrix for sustainable development. Future research should focus on optimizing extraction protocols, clarifying pharmacokinetic behavior, and ensuring long-term safety in diverse applications.
牛油果（）原产于中美洲，因其营养丰富、具有生物活性潜力以及技术多功能性的独特组合，已成为科学界和产业界密切关注的焦点。其果肉在全球广泛食用，富含单不饱和脂肪酸，尤其是油酸，其脂质含量的三分之二以上可能由油酸构成。此外，它还含有大量膳食纤维、脂溶性维生素，如维生素A、D、E和K、类胡萝卜素、生育酚以及植物甾醇，如β-谷甾醇。越来越多的实验和临床证据表明，这些成分始终与抗氧化、抗炎、血糖调节和心脏保护作用相关。本综述全面且批判性地综合了牛油果的化学成分和功能特性，特别强调了其脂质概况、酚类化合物和植物甾醇。它还探讨了环境可持续提取技术的最新进展，包括超声辅助和微波辅助工艺，以及天然深共晶溶剂的应用。这些技术在回收生物活性成分方面已显示出更高的效率，同时符合绿色化学原则。详细讨论了牛油果衍生成分在纳米结构递送系统中的应用以及它们在功能性食品、化妆品和促进健康配方中的掺入情况。此外，本地品种的潜力和精准营养策略的应用被确定为未来创新的有前景途径。综上所述，这些发现强调了牛油果作为可持续发展的高价值基质的相关性。未来的研究应专注于优化提取方案、阐明药代动力学行为，并确保在各种应用中的长期安全性。
