Composição química de nozes e sementes comestíveis e sua relação com a nutrição e saúde
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2010-04
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This systematic review compares the chemical composition among different types of nuts and edible seeds
with regard to nutrients and other bioactive compounds and relates this composition to nutrition and health.
This literature review was based on Biological Abstracts, CAB Abstracts, Food Science and Technology Abstracts,
Medline and Lilacs, in accordance with the following selection criteria: original research articles published in
the last five years in Brazilian or international journals in the fields of Food Science, Medicine I and Medicine
II, indexed in the Institute for Scientific Information. The articles were analyzed according to pre-established
quality criteria. True nuts (almonds, hazelnuts, chestnuts, cashew nuts, Brazil nuts, macadamia nuts, walnuts
and pistachios) and edible seeds (peanuts and baru almonds) are good sources of lipids and proteins. The lipid
fractions are composed especially of oleic (C18:1) and linoleic (C18:2) fatty acids, with emphasis on the ω-6 to
ω-3 relation in macadamia, walnut, chestnut and baru almond, whose profiles favor the reduction of
cardiovascular disease risk. Their proteins present an amino acid profile that meets the requirements of school
children and contain more sulfur-containing amino acids than legumes such as beans. These nuts and edible
seeds are also good sources of phytoesterols, mainly.β-sitosterol; minerals, particularly calcium, iron, zinc,
selenium and potassium; tocopherols, especiallyα-tocopherol; and insoluble fiber. These nutrient-dense foods
contain bioactive substances that maximize their beneficial health effects and, for this reason, their study and
consumption should be encouraged.
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Ácidos graxos, Fatty acids, Aminoácidos, Tocoferóis, Valor nutricional, Minerais, Nozes, Nutrição, Semente comestíveis, Amino acids, Nuts, Nutritive value, Minerals, Tocopherols
Citação
FREITAS, Jullyana Borges; NAVES, Maria Margareth Veloso. Composição química de nozes e sementes comestíveis e sua relação com a nutrição e saúde. Revista de Nutrição, Campinas, v. 23, n. 2, p. 269-279, mar./abr. 2010.