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Acorns as a food resource
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Orientador(es)
Resumo(s)
The oaks (Quercus spp.) comprise the largest genus Fagaceae, an important family of evergreen
or deciduous trees of temperate and tropical climatic areas. The acorn is a one-seeded nut, the
hard, dry and indehiscent fruit of oaks, derived from a unilocular ovary of fused carpels.
Acorns are an interesting source of carbohydrates, fats and fibers and also contain protein, amino acids and vitamins, mostly A and C. Additionally, it has been proven its antioxidant effects. Appreciation of acorn has been increasing, because of its potential as a food resource. The goal of the present review is to compile the published information about nutritional, phytochemical and bioactive composition of acorns.
Descrição
Palavras-chave
Oaks (Quercus spp.) Acorns Food resource Antioxidants Sustainable food
Contexto Educativo
Citação
Pacheco, R., Vinha, A.F., Oliveira, M.B.P.P. 2014. Acorns as a food resource. Livro de Resumos IJUP - 7º Encontro de Investigação Jovem da Universidade do Porto, p. 469. ISBN: 978-989-746-033-3
Editora
Universidade do Porto