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

IF 8.5 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 Machado Mendes, 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

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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.