Pacheco, R.Ferreira da Vinha, AnaOliveira, M.B.P.P.2021-05-032021-05-032014-02Pacheco, 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: 978-989-746-033-3978-989-746-033-3http://hdl.handle.net/10284/9863The 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.engOaks (Quercus spp.)AcornsFood resourceAntioxidantsSustainable foodconference object