Acorns as a food resource

Pacheco, R.; Ferreira da Vinha, Ana; Oliveira, M.B.P.P.

http://hdl.handle.net/10284/9863

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Authors

Pacheco, R.

Ferreira da Vinha, Ana

Oliveira, M.B.P.P.

Abstract(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.

Keywords

Oaks (Quercus spp.) Acorns Food resource Antioxidants Sustainable food

URI

http://hdl.handle.net/10284/9863

Citation

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

Publisher

Universidade do Porto

Collections

CEBIMED - Congress and other Meeting Presentations/ Apresentações em Congressos e em Outras Reuniões

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