Fruits of the Brazilian cerrado : c,omposition and functional benefits

Fruits of the Brazilian Cerrado: Composition and Functional Benefits describes the nutritional, chemical and physical characteristics of the fruits of the Cerrado, as well as their pharmacological effects and use in phytotherapics. Chapters are dedicated to the morphological characteristics, macronutrients, micronutrients and active compounds of various fruits, with separate sections covering their peels, leaves, nuts, pulps, and other components. The text also includes detailed studies on the treatment of diseases with these natural products, as well as their applications in popular use by local communities. Authors explain the importance of bioactive compounds found in the fruits and their possible mechanisms of action in the organism. This text thus provides a valuable reference to researchers studying a range of topics, including functional foods, phytotherapy, and plant science. Preface Acknowledgment Contents Contributors Chapter 1: Acrocomia Aculeata 1.1 Introduction 1.1.1 Plant Description 1.1.2 Phytochemicals Constituents 1.1.3 Composition and Nutritional Value of Acrocomia aculeata 1.1.4 Pharmacological Activities of Acrocomia aculeata. 1.1.5 Potential of Acrocomia aculeata for Food and Application in Alternative Industrial Feedstock 1.2 Conclusion References Chapter 2: Attalea Dubia and Attalea Phalerata 2.1 Introduction 2.1.1 Attalea dubia (Indaiá Palm) 2.1.1.1 Habitat, Distribution, Morphology, Reproduction, Dissemination and Utilities 2.1.1.2 Chemical and Nutritional Composition, and Research Potential 2.1.2 Attalea phalerata Mart. ex Spreng. (Bacuri Palm) 2.1.2.1 Habitat, Distribution, Morphology, Utilities, Physic and Chemical Composition 2.1.2.2 Biological Effects of A. phalerata Carotenoids 2.1.2.3 Biological Effects of A. phalerata Fatty Acids 2.1.3 Therapeutic Perspectives and Technological Development 2.2 Conclusions References Chapter 3: Campomanesia adamantium, C. pubescens, C. xanthocarpa, C. guazumifolia and C. sessiliflora 3.1 Introduction 3.2 Plant Description 3.3 Biological Effects of Campomanesia 3.4 Composition and Functional Benefits 3.4.1 Campomanesia adamantium 3.4.2 Campomanesia xanthocarpa 3.4.3 Campomanesia pubescens 3.4.4 Campomanesia guazumifolia 3.4.5 Campomanesia sessiliflora 3.5 Conclusions References Chapter 4: Caryocar brasiliense Camb., C. villosum (Aubl.) and C. coriaceum Wittm 4.1 Introduction 4.2 Physical Measurement and Characterization 4.3 Food Properties and Relevance as Functional Food 4.4 Bioactive Compounds 4.4.1 Fatty Acids Profiles and Amino Acids Content 4.4.2 Antioxidants 4.4.3 More Biomolecules 4.5 Biological Activities 4.5.1 Antioxidant Properties 4.5.2 Anti-microbiological and Toxicity Properties 4.5.3 Anti-inflammatory and Dermatological Action 4.5.4 Gastroprotective Action 4.5.5 Hepatic Properties 4.5.6 Vascular and Cardioprotective 4.5.7 Anticancer and Antigenotoxicity 4.5.8 More Biological Properties 4.6 Conclusions References Chapter 5: Mauritia flexuosa L. f. 5.1 Introduction 5.2 Common and Potential Uses of M. flexuosa 5.3 Chemical Composition 5.4 Functional Properties 5.5 Potential Therapeutic Uses 5.5.1 Intestinal Inflammation 5.5.2 Photoprotection Against UVA and UVB Radiation 5.5.3 Wound Healing 5.5.4 Antiplatelet and Antithrombotic Action on Platelets 5.5.5 Antioxidant Activity 5.5.6 Antimicrobial Effect 5.5.7 In Vitro Antitumor Effect 5.5.8 Lipid Lowering Activity 5.5.9 Phytohormonal Activity 5.5.10 Effect on Diabetes 5.5.11 Anti-Inflammatory Activity 5.6 Conclusion References Chapter 6: Dipteryx alata Vog. 6.1 Introduction 6.2 The Botanical and Ecological Aspects 6.3 The Aspects of Propagation and Cultivation 6.4 Chemical Composition 6.4.1 Primary Metabolites: Nutritional Aspects 6.4.2 Secondary Metabolites: Bioactive Compounds 6.5 Applications and Use Potentials 6.6 Food Properties 6.7 Medical, Therapeutic and Pharmacological Properties 6.8 Herbal and Nutritional Properties 6.9 Cosmetic Properties 6.10 Conclusion References Chapter 7: Solanum Lycocarpum St. Hill 7.1 Introduction 7.1.1 Geographical Distribution and Morphological Characteristics 7.1.2 Physicochemical and Nutritional Characteristics of the Fruit 7.1.2.1 Physicochemical Characteristics 7.1.2.2 Nutritional Composition 7.1.3 Bioactive Compounds and Its Pharmacological Effects 7.1.3.1 Resistant Starch 7.1.3.2 Alkaloids 7.1.3.3 Phenolic Compounds 7.2 Conclusions References Chapter 8: Attalea speciosa (Orbignya phalerata) 8.1 Introduction 8.2 A. speciosa Almond Oil 8.3 Mesocarp of A. speciosa Fruit 8.4 Use of A. speciosa Shell 8.5 Bioactive Compounds 8.6 Studies and Applications of A. speciosa 8.7 Conclusions References Chapter 9: Syagrus romanzoffiana 9.1 Introduction 9.2 Palms 9.3 Genus Syagrus 9.4 Syagrus romanzoffiana (Cham.) Glassman 9.4.1 Pulp 9.4.2 Kernel 9.5 Biological and Pharmacological Properties 9.6 Conclusions References Chapter 10: Hancornia speciosa 10.1 Introduction 10.2 Botany and Fruit Development 10.3 Chemical Composition 10.4 Biological Activity and Functional Potential 10.5 Impact of Storage and Processing on the Sensory, Nutritional and Functional Potential and Safety of H. speciosa Fruit 10.5.1 Storage of H. speciosa Fruit in Natura 10.5.2 Processing 10.5.2.1 Frozen Pulp 10.5.2.2 Jelly 10.5.2.3 Drying 10.6 Conclusions References Index