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ASAI PALM FRUIT BIOACTIVE COMPOUNDS AND IMPACTS ON HEALTH BEING
Published: 21 March 2013 by MDPI in Foods: Bioactives, Processing, Quality and Nutrition session Food and Human Physiology
Abstract: The quality of life depends on multiple factors; diet and nutrition are cornerstones in the prevention and treatment of chronic diseases. The adequate intake of fruits and vegetables reduces the risk of these diseases, due to a high intake of biologically active substances (vitamins, minerals and antioxidants). The Asai is an Amazon palm with two specie oleraceae and precatoria which fruit are found in the tidal flats of the rivers of the Amazon region. Due to its high content of anthocyanins, this fruit reduces the levels of free radicals, lipid peroxidation and proinflammatory state. The aim of this study is to explore the phytochemical and therapeutic potential of Asai. Regarding the fatty acid profile within the group of the saturated palmitic acid is highlighted with a maximum of 25.56% and a minimum of 23.0 ± 0.1 g / 100g of fat. Also relevant is the stearic acid content with a maximum of 1.84% and a minimum of 0.0 ± 1.3 g / 100 g of fat. By the other hand, Oleic acid (omega 9) content is noticeable in the fat profile of Asai which allows some researchers compare Asai fat quality with avocado, olive oil and canola oil, since this fatty acid is more than 50% of the total fat of the fruit. Due to this composition Evidence reported Asai like a possible cardioprotective and anticancer action both in vivo and in vitro.
Keywords: biochemical markers, functional, protection