Tropical Fruits: From Cultivation to Consumption and Health Benefits, Fruits from the Amazon



Series: Food Science and Technology
BISAC: GAR005000

Fruits from the Amazon region are highly appreciated for their exotic characteristics and have been a subject of interest and research since European pioneers discovered this rainforest. Numerous edible fruits from the Amazon region are considered to be rich sources of protein, though their bioactive metabolites are not used wisely worldwide despite being partly consumed by local communities. However, some of them are globally recognized and commercialized, such as guaraná, açaí, chestnuts from the Amazon (Brazilian nuts), and cacao. Some other exotic fruits like babaçu, bacuri, buriti, euterpê, camu-camu, cupuaçu, cubiu, dendê, graviola, piquia, pupunha and tucumã may be better exploited in order to be aggregated to feed the general population.

The application of these fruits was always explored by the traditional medicine of pre-Colombian tribes living in the Amazon region; however, the modern pharmaceutical industry is showing great interest in these fruits as a source of potential bioactive molecules with potential applications in the treatment of several diseases, including some types of cancers, diabetes, Alzheimer’s disease, the control of blood pressure, etc. Perhaps this is a realization of Hipocrates dream – that one day our food will be a form of medicine. (Imprint: Nova)

Table of Contents

Table of Contents


Chapter 1. Edible Popular Fruit in the Amazon Region: Food Importance (pp. 1-24)
Wilson Gomes da Silva and Maricê Nogueira de Oliveira

Chapter 2. Açaí: Health Effects (pp. 25-52)
Priscila Oliveira Barbosa, Melina Oliveira de Souza and Renata Nascimento de Freitas

Chapter 3. Functional Benefits of Açaí (pp. 53-72)
Larissa de Freitas Bonomo and Maísa Silva

Chapter 4. Biotechnological Potential of Açaí (Euterpe Oleracea and Euterpe Precatoria): An Important Amazonian Fruit (pp. 73-94)
Carlos Victor Lamarão, Rayane Steffane Fernandes Nogueira, Klenicy Kazumy Yamaguchi, Ana Cecília Nina Lobato, Valdir Florêncio da Veiga Júnior and Fábio Alessandro Pieri

Chapter 5. Traditional and Technological Aspects of Super Palm Berries from Amazonia (pp. 95-120)
Valeria Saldanha Bezerra, Alexandra Mara Goulart Nunes Mamede, Antonio Soares Gomes, Henriqueta Talita Guimarães Barboza and Otniel Freitas-Silva

Chapter 6. Nutrients and Bioactive Compounds of Açai, Bacuri, Buriti, Camu-Camu, and Cubiu (pp. 121-132)
Leandro de Cardoso Morais and Soraia Silva Pinheiro

Chapter 7. The Local Use of Bacuri (Platonia insignis, Clusiaceae) in the Amazon Region and Its Industrial Application (pp. 133-152)
Carlos Victor Lamarão, Eyde Cristianne Saraiva Bonatto, Klenicy Kazumy Yamaguchi, Ana Cecília Nina Lobato, Karen Farias Alves Castelo, Valdir Florêncio da Veiga Júnior and Fábio Alessandro Pieri

Chapter 8. Bioactive Compounds of Camu-Camu (Myrciaria dubia McVaugh), the Super Fruit from the Amazon Region: Chemical Characterization and Biological Activity (pp. 153-186)
Helena Rudge de Moraes Barros, Márcio Hércules Caldas Moura, Renata Luise de Araujo and Maria Inés Genovese

Chapter 9. Nutritional and Phytochemical Composition of Cubiu (Solanum Sessiflorum) (pp. 187-198)
Waldireny Caldas Rocha, Klenicy Kazumy Yamaguchi, Carlos Victor Lamarão, Valdir Florêncio da Veiga Júnior and Fábio Alessandro Pieri

Chapter 10. Food and Cosmetic Applications of Cupuassu (Theobroma grandiflorum) (pp. 199-212)
Klenicy Kazumy Yamaguchi, Isadora da Silva Moita, Waldireny Caldas Rocha, Carlos Victor Lamarão, Valdir Florêncio da Veiga Júnior and Fábio Alessandro Pieri

Chapter 11. Guarana Fruit: Traditional Applications and Sustainable Use of Residues (pp. 213-236)
Janainna Chaves Pereira, Fernanda Cristina Rezende Lopes and Katia Tannous

Chapter 12. Amazon Fruits Present Potential Action against Cancer (pp. 237-278)
Francine Carla Cadoná, Alencar Kolinski Machado, Marco Aurélio Echart Montano, Michele Rorato Sagrillo, Micheli Lamberti Jobim, Olmiro Cezimbra de Souza Filho and Ivana Beatrice Mânica da Cruz

Chapter 13. Piquiá (Caryocar villosum (Aubl) pers.) (pp. 279-304)
Natasha Dantas Lorenzo, Orquidea Vasconcelos dos Santos and Suzana Caetano da Silva Lannes

Chapter 14. The Biotechnological Potential and Medicinal Application of Piquiá (Caryocar Villosum (Aubl.) Pers) (pp. 305-318)
Barbara Elisabeth Teixeira Costa, Karen Medeiros Maciel, Carlos Victor Lamarão, Valdir Florêncio da Veiga Júnior, Fábio Alessandro Pieri, Albejamare Pereira de Castro and Klenicy Kazumy Yamaguchi

Chapter 15. Nutritional and Functional Properties of Tucumã (Astrocaryum Vulgare) (pp. 319-332)
Orquidea Vasconcelos dos Santos, Maria Carolina Rodrigues Ferreira, Amanda Larissa Garça de Souza and Barbara Elisabeth Teixeira Costa

Chapter 16. Nutritional Profile of Tucumã (Astrocaryum aculeatum): Applications for Human Use and Consumption (pp. 333-348)
Klenicy Kazumy Yamaguchi, Barbara Elisabeth Teixeira Costa, Waldireny Caldas Rocha, Carlos Victor Lamarão, Valdir Florêncio da Veiga Júnior and Fábio Alessandro Pieri

Chapter 17. Euterpe Fruits: High Potential for Food, Nutrition, and Health (pp. 349-386)
Mayara Schulz, Luciano Valdemiro Gonzaga and Roseane Fett

Chapter 18. Fats and Oils Extracted from Amazon Fruits in Lipid-Based Encapsulation Systems (pp. 387-404)
Marluci Ghiraldi and Samantha C. Pinho

Editor Contact Information (pp. 405-406)

Index (pp. 407)


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