A review of six medicinal and aromatic plants and their health benefits

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

    Felipe de Lima Franzen

    Universidade Estadual de Campinas

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

    Doutorando do Programa de Pós-Graduação em Alimentos e Nutrição da Universidade Estadual de Campinas (FEA/UNICAMP) na linha de pesquisa de Consumo e Qualidade de Alimentos. Engenheiro Agrônomo (UFSM, 2015), Mestre em Ciência e Tecnologia dos Alimentos, na área de concentração em Ciência e Tecnologia dos Alimentos (UFSM, 2017) e Graduado em Licenciatura Plena pelo Programa Especial de Graduação de Formação de Professores para a Educação Profissional (UFSM, 2017), no eixo tecnológico de Recursos Naturais, formado pela Universidade Federal de Santa Maria. Técnico Agrícola Habilitação em Jardinagem (2006) e Técnico em Agroindústria (2008) ambos pelo Colégio Politécnico da UFSM. Com atuação relacionada à Agronomia, nas áreas de ciência e tecnologia de alimentos, processamento de alimentos, floricultura, paisagismo, jardinagem e plantas medicinais. Com participação e desenvolvimento de projetos de pesquisa, ensino e extensão nas áreas supracitadas. 

    Dr.ª 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.

    Dr.ª 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

Keywords

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

Abstract

Brazil has a large biodiversity of plants with nutritional and biological properties that are important for human
nutrition. The objective of this study is to review the use of plants in nutrition and the presence of bioactive
compounds that bring health benefits, referencing research with six different native and exotic plant species
(“açaí”, “cinnamon”, “guarana”, “hibiscus”, “jambu” and “yerba mate”). Numerous studies on the
aforementioned plants have been carried out to evaluate and confirm their effects and benefits. Clinical and
metabolic studies have shown that the consumption of these plants, especially their extracts, can prevent or
treat several diseases such as Alzheimer's, cancer, obesity, diabetes, cardiovascular disease,
atherosclerosis, hepatic and cardiovascular fibrosis. The use of extracts from these plants in foods improves
some quality characteristics such as oxidative stability, nutritional value, hygienic-sanitary and sensory
properties, in addition to the foods becoming functional with antioxidant properties. This review indicates that
these plants have the potential to be used as ingredients in formulations of various foods and should be
considered important for future studies with the investigation of their effects on these foods.

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A review of six medicinal and aromatic plants and their health benefits. Rev Fitos [Internet]. 2025 Apr. 7 [cited 2026 Apr. 3];19:e1667. Available from: https://revistafitos.far.fiocruz.br/index.php/revista-fitos/article/view/1667
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