Uma revisão de seis plantas medicinais e aromáticas e seus benefícios para a saúde

Felipe de Lima Franzen
OrcID
Mari Silvia Rodrigues de Oliveira
OrcID
Helena Maria Andre Bolini
OrcID

    Felipe de Lima Franzen

    Universidade Estadual de Campinas

    OrcID https://orcid.org/0000-0001-8925-4098

    Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos, Departamento de Engenharia e Tecnologia de Alimentos (DETA). Rua Monteiro Lobato, Cidade Universitária, CEP 13083-862, Campinas, SP, Brasil.

    Mari Silvia Rodrigues de Oliveira

    Universidade Federal de Santa Maria

    OrcID https://orcid.org/0000-0003-4803-5643

    Possui graduação em Farmácia Modalidade Farmacêutico Bioquímico Tecnóloga em Alimentos pela Universidade Federal de Santa Maria (1993), mestrado em Ciência e Tecnologia dos Alimentos pela Universidade Federal de Santa Maria (1999) e doutorado pelo mesmo programa (2013). Atualmente é professor adjunto na Universidade Federal de Santa Maria-UFSM. Tem experiência na área de Ciência e Tecnologia de Alimentos, com ênfase em Tecnologia de Alimentos, atuando principalmente nos seguintes temas: desenvolvimento de alimentos, análises físico-químicas e microbiológicas de alimentos.

    Helena Maria Andre Bolini

    Universidade Estadual de Campinas

    OrcID https://orcid.org/0000-0001-9841-4479

    Helena Maria Andre Bolini é Professora Titular da Universidade Estadual de Campinas. Possui graduação em Farmácia Bioquímica na modalidade em Indústria de Fármacos, Medicamentos e Alimentos e mestrado em Alimentos e Nutrição pela Universidade Estadual Paulista, doutorado em Engenharia de Alimentos pela Universidade Estadual de Campinas, pós-doutorado FAPESP realizado na FCF/UNESP-IQSC/USP-FEA/UNICAMP. Publicou mais de 250 artigos científicos em periódicos especializados com seletiva política editorial e apresentou mais de 500 trabalhos em eventos científicos internacionais e nacionais. Possui 19 capítulos de livros publicados. Desenvolveu software com Registro no INPI (Time Intensity of Flavors and Tastes) sendo a metodologia de coleta de dados citada como referência no Annual Book of ASTM Standards de 2023) e apresenta uma patente registrada (BR10201902346). Orientou 38 teses de doutorado, 36 dissertações de mestrado, supervisionou 6 Pós-Doutoramentos (5 com bolsa CNPQ e 1 FAPESP) e orientou 46 trabalhos de iniciação cientifica. Está orientando 14 teses de doutorado, 2 dissertações de mestrado e 1 projetos de Iniciação Científica (PIBIC/CNPQ). Membro permanente do Comitê E18 on Sensory Evaluation da American Society of Testing and Materials (ASTM) International para análise e revisão de métodos e protocolos oficiais em Análise Sensorial de Alimentos e Bebidas. Membro do Corpo Editorial do Journal of Sensory Studies (Wiley), Food Chemistry Advances (Elsevier) e Foods (MDPI). Membro representante da América Latina no Committee to Global Outreach of Society of Sensory Professionals. Tem experiência na área de Ciência e Tecnologia de Alimentos, com ênfase em Ciência Sensorial e Estudos de Consumidor, atuando principalmente nos seguintes temas: pesquisa, desenvolvimento e inovação de alimentos com direcionamento por Sensometria, Análise Descritiva Quantitativa, Psicofísica, Edulcorantes, Estudos de Preferências do Consumidor, Análise Tempo-Intensidade Múltipla. Foi Coordenadora do Programa de Pós-Graduação em Alimentos e Nutrição da UNICAMP de 2007 a 2011. Chefe do Departamento de Alimentos e Nutrição da FEA UNICAMP de 2003 a 2007 e de 2011 até 2017. Responsável pelo Laboratório de Ciência Sensorial e Estudos de Consumidor e Laboratório de Sensometria da FEA UNICAMP. Idealizadora e organizadora do evento internacional "1st and 2nd INTERNATIONAL CONGRESS ON ADVANCES OF SENSORY SCIENCE AND CONSUMER RESEARCH" em 2023 / 2024 realizado na UNICAMP. Membro designado em 2022 para taskgroup de revisão e reaprovação de métodos discriminativos em análise sensorial junto à ASTM International. Membro designado para análise técnica dos métodos, protocolos e estatística em ciência sensorial e estudos de consumidor nos comitês E18 Sensory Evaluation, E18.01 Terminology, E18.02 ISO, E18.03 Sensory Theory and Statistics, E18.04 Fundamentals of Sensory, E18.05 Sensory Applications--General, E18.06 Food and Beverage Evaluation, E18.07 Personal Care and Household Evaluation, E18.91 Standing Committee on Subcommittees and Task Groups, E18.92 Standing Committee on Strategic Planning and E18.93 Standing Committee on Communication and Training

Palavras-chave

Euterpe oleraceae Martius
Cinnamomum zeylanicum Blume
Paullinia cupana Kunth
Hibiscus sabdariffa DC
Spilanthes oleraceae L
Ilex paraguariensis A.St.-Hil

Resumo

O Brasil possui uma grande biodiversidade de plantas com propriedades nutricionais e biológicas importantes para a humanidade. nutrição. O objetivo deste estudo é revisar o uso de plantas na nutrição e a presença de bioativos compostos que trazem benefícios à saúde, referenciando pesquisas com seis diferentes espécies de plantas nativas e exóticas (“açaí”, “canela”, “guaraná”, “hibisco”, “jambu” e “erva mate”). Numerosos estudos sobre plantas acima mencionadas foram realizadas para avaliar e confirmar seus efeitos e benefícios. Clínico e estudos metabólicos demonstraram que o consumo dessas plantas, principalmente de seus extratos, pode prevenir ou tratar diversas doenças como Alzheimer, câncer, obesidade, diabetes, doenças cardiovasculares, aterosclerose, fibrose hepática e cardiovascular. A utilização de extratos dessas plantas na alimentação melhora algumas características de qualidade como estabilidade oxidativa, valor nutricional, higiênico-sanitário e sensorial propriedades, além de os alimentos se tornarem funcionais com propriedades antioxidantes. Esta revisão indica que essas plantas têm potencial para serem utilizadas como ingredientes em formulações de diversos alimentos e devem ser considerada importante para estudos futuros com a investigação de seus efeitos sobre esses alimentos.

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Uma revisão de seis plantas medicinais e aromáticas e seus benefícios para a saúde. Rev Fitos [Internet]. 7º de abril de 2025 [citado 27º de abril de 2025];19:e1667. Disponível em: https://revistafitos.far.fiocruz.br/index.php/revista-fitos/article/view/1667
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