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Sementes como novos superalimentos: aspetos nutricionais e propriedades biológicas
| Name: | Description: | Size: | Format: | |
|---|---|---|---|---|
| PPG_21924 | 11.29 MB | Adobe PDF |
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Advisor(s)
Abstract(s)
A dieta alimentar permite ao indivíduo consumir diariamente substâncias nutritivas
fundamentais para o seu desenvolvimento e sobrevivência. Contudo, quando a sua
ingestão é nutricionalmente desequilibrada ou escassa, o metabolismo humano poderá
atingir um estado de desnutrição e, consequentemente promover o aparecimento de
distúrbios metabólicos e/ou doenças crónicas. Com a consciencialização destes
problemas verificou-se, nos últimos anos, uma crescente tendência para o consumo de
alimentos funcionais ou substâncias nutracêuticas. Muitos destes alimentos e
ingredientes são de origem vegetal, apresentando elevados teores de fibras, vitaminas,
minerais, ácidos gordos polinsaturados, proteínas, compostos bioativos, entre outros.
Consequentemente, uma maior atenção tem sido dada à utilização de subprodutos
vegetais, onde se incluem as sementes, as quais na sua maioria não são utilizadas pela
indústria alimentar nem pela população em geral.
O reaproveitamento das sementes
acarreta maior valor económico à produção agrícola, além de contribuir para a
formulação de novos produtos alimentares e diminuir o desperdício industrial.
Neste trabalho propôs-se efetuar uma revisão bibliográfica sobre o aporte nutricional e
propriedades biológicas de algumas sementes (abóbora, cânhamo, chia, linhaça, papoila
e quinoa) atualmente introduzidas como ingredientes ou alimentos, as quais têm tido
elevada aceitação por parte do consumidor em geral.
Humas diet allows each individual to consume, daily, the most important nutritive substances for their development and survival. However, when these are wrongly selected they can cause pathologies such as obesity and cardiovascular diseases. However, when their intake is nutritionally imbalanced or scarce, human metabolism may reach a state of malnutrition and, consequently, promote the onset of metabolic disorders and chronic diseases With the conciseness of these problems, in recent years there has been a growing trend towards the consumption of functional foods or nutraceutical substances. Many of these foods and ingredients are of plant origin, presenting high levels of fiber, vitamins, minerals, polyunsaturated fatty acids, proteins, bioactive compounds, among others. Consequently, more attention has been paid to the use of plant by-products, which include seeds, most of which are not used by the food industry or the population. The reuse of seeds brings greater economic value to agricultural production, as well as contributing to the formulation of new food products and reducing industrial waste. In this work we propose to carry out a literature review on the nutritional and biological properties of some seeds (pumpkin, hemp, chia, linseed, poppy and quinoa) currently introduced as ingredients or foods, which have been highly accepted by consumers in general.
Humas diet allows each individual to consume, daily, the most important nutritive substances for their development and survival. However, when these are wrongly selected they can cause pathologies such as obesity and cardiovascular diseases. However, when their intake is nutritionally imbalanced or scarce, human metabolism may reach a state of malnutrition and, consequently, promote the onset of metabolic disorders and chronic diseases With the conciseness of these problems, in recent years there has been a growing trend towards the consumption of functional foods or nutraceutical substances. Many of these foods and ingredients are of plant origin, presenting high levels of fiber, vitamins, minerals, polyunsaturated fatty acids, proteins, bioactive compounds, among others. Consequently, more attention has been paid to the use of plant by-products, which include seeds, most of which are not used by the food industry or the population. The reuse of seeds brings greater economic value to agricultural production, as well as contributing to the formulation of new food products and reducing industrial waste. In this work we propose to carry out a literature review on the nutritional and biological properties of some seeds (pumpkin, hemp, chia, linseed, poppy and quinoa) currently introduced as ingredients or foods, which have been highly accepted by consumers in general.
Description
Keywords
Sementes Dieta Alimentos funcionais Nutrientes Compostos bioativos Propriedades biológicas Seeds Diet Functional foods Nutrients Bioactive compounds Biological properties