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Abstract

Novel Techniques in Nutrition and Food Science

Amazonian Foods: Açaí, Camu-Camu, Cubiu and Pupunha

Submission: December 08, 2020;Published: December 16, 2020

Volume5 Issue3
December, 2020

Abstract

What is the nutritional value of typical Amazonian products such as açaí wine (Euterpe precatoria Mart.), Camu-camu (Myrciaria dubia (Kunth) McVaugh), cubiu (Solanum sessiliflorum Dunal) and peach palm flour (Bactris gasipaes Kunth).? Can these foods be used to prevent common diseases in the Amazon, such as energy-protein malnutrition, iron deficiency anemia and hypovitaminosis A? If not as a preventive way, can these foods be used to minimize these public health problems still registered in different population groups in the Amazon region?

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