Brazil nut (Bertholletia excelsa Bonpl.) in health and disease: A narrative review

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED Food Chemistry Pub Date : 2025-02-15 DOI:10.1016/j.foodchem.2025.143425

Larissa Naomi Takeda , Amanda Omine , Lucas Fornari Laurindo , Adriano Cressoni Araújo , Nathália Mendes Machado , Jefferson A. Dias , Joachim Kavalakatt , Sabyasachi Banerjee , Ricardo de Alvares Goulart , Atanas G. Atanasov , Anupam Bishayee , Sandra Maria Barbalho

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Abstract

Brazil nut is one of the most consumed nut-producing species from South America. This narrative review evaluates the potential benefits of Brazil nut in health and disease. Various preclinical studies have shown that Brazil nut possesses antioxidant and anti-inflammatory actions and may be associated with antihypertensive, anti-nephrotoxic, cardioprotective (by reversing obesity, diabetes, hypertension, and dyslipidemia), and antineoplastic properties. Additionally, several clinical trials showed that Brazil nut can improve antioxidant defense, reduce inflammatory processes, attenuate glycemia, prevent obesity and hypertension, reduce visceral adiposity, reduce endothelial dysfunction, and improve vascular tone. Besides its various health benefits, Brazil nut can be a promising agent in the food industry for enhancing products with a better nutritional profile and meeting the growing demand for functional and sustainable foods. Moreover, secondary products derived from the Brazil nut, such as Brazil nut oil and phytocompounds, have potential for use in multiple pharmaceutical and cosmetics industries.

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巴西坚果（Bertholletia excelsa Bonpl.）的健康与疾病：叙述性综述

巴西坚果是南美洲消费最多的坚果生产品种之一。本综述评估了巴西坚果在健康和疾病方面的潜在益处。各种临床前研究表明，巴西坚果具有抗氧化和抗炎作用，可能与降压、抗肾毒性、心脏保护（通过逆转肥胖、糖尿病、高血压和血脂异常）和抗肿瘤特性有关。此外，一些临床试验表明，巴西坚果可以提高抗氧化防御，减少炎症过程，降低血糖，预防肥胖和高血压，减少内脏脂肪，减少内皮功能障碍，改善血管张力。除了它的各种健康益处，巴西坚果在食品工业中可以成为一种有前途的添加剂，可以提高产品的营养成分，满足对功能性和可持续食品日益增长的需求。此外，从巴西坚果中提取的二次产品，如巴西坚果油和植物化合物，在多种制药和化妆品行业中具有潜在的用途。

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.