Table 2.

Bioactive compounds, and potential biological effects of Amazonian oilseeds on health.

Food	Used part	Bioactive compound	Assay/ study type	Potential health benefits	References
Açaí (Euterpe oleracea)	Lyophilized fruit pulp, tablet and jam.	Anthocyanins and phenolic compounds	In vitro	Antioxidant activity	Aliaño-González et al. (2020);
	Fruit pulp juice	Anthocyanins, phenolic compounds, unsaturated fatty acids.	Randomized cross-over study	↑ HDL-c concentration; ↑ total antioxidant capacity; ↓ oxidative stress index	Liz et al. (2020)
	Freeze-dried hydroalcoholic extract	Different phenolic compounds (orientin, p-coumaric acid, apigenin, cyanidyn, luteolin, epicatechin, and others).	In vitro	↓ pro-inflammatory; ↑ anti-inflammatory cytokines; modulation of NLRP3 inflammasome protein expression	Machado et al. (2019)
	Fruit pulp	Anthocyanins and phenolic compounds	Clinical study with forty healthy volunteer women	↑ concentration of apolipoprotein A-I; ↓ radical oxidative stress, ox-LDL and malondialdehyde; ↑ total antioxidant capacity.	Pala et al. (2018)
	Fruit pulp	Anthocyanins and phenolic compounds	Cross-sectional, retrospective, and analytical study	Suggests a reduction of occurrence of diabetes and hypertension in women	Silva et al. (2020);
Bacaba (Oenocarpus ssp.)	Fruit powder	Total phenolics and anthocyanins	In vitro	Antioxidant activity	Nascimento et al. (2019)
	Fruit pulp oil	Total phenolics and PUFAs	In vitro	Antioxidant activity	Pinto et al. (2018)
	Fruit pulp	Phenolics and flavonoids	In vitro	Antioxidant properties	Carvalho et al. (2016)
	Fruit pulp extract	Phenolic compounds	Cell culture of MCF-7 cells and cell proliferation	Antiproliferative capacities; induced apoptosis in MCF-7 breast cancer cells through the mitochondrial pathway; highest activation caspase-9.	Finco et al. (2016)
	Aqueous, methanolic and acetonic pulp extracts	Phenolic compounds	In vitro	Antioxidant properties; protective against DNA damage.	Leba et al. (2014)
	Pulp phenolic extract	Phenolic compounds	In vitro cell culture (3T3-L1 preadipocytes)	Reduced accumulation of intracellular lipids and protein expression of adipogenic markers including PPARγ, C/EBPα, FABP4, IR-β, and adiponectin; decreased lipid accumulation; adipogenesis inhibition.	Lauvai et al. (2017)
Buriti (Mauritia flexuosa)	Freeze–dried pulp	Carotenoids	In vitro	Antioxidant properties.	Berni et al. (2020)
	Leaves extracts	Flavonoids: tricin-7-O-rutinoside, apigenin-6-C-arabinoside, 8-Cglucoside, kaempferol-3-O-rutinoside, quercetin-3-O-rutinoside, luteolin-8-C-glucoside and luteolin-6-C-glucoside.	In vitro	Not applied	Oliveira, Siqueira, Nunes, & Cota (2013)
	Freeze–dried pulp	Carotenoids	In vitro	Antioxidant properties.	Cândido, Silva, & Agostini-Costa (2015)
	Pulp oil	Carotenoids and unsaturated fatty acids	In vitro	Non-toxic to human blood mononuclear phagocytes; increased rate of cellular phagocytosis in enteropathogenic Escherichia coli	Cruz et al. (2020)
	Fruit pulp and sweet dessert	Phenolic compounds and carotenoids	In vitro	Antioxidant properties.	Nascimento-Silva, Silva, & Silva, (2020)
	Pulp, peel and endocarp extracts	Phenolic compounds	In vitro bioaccessibility against rat blood cells; in vitro antioxidant assays	The buriti extracts protected rat blood cells against lysis induced by peroxyl radicals, and antioxidant properties.	Pereira-Freire et al., 2018
	Methanolic pulp extract	Phenolic compounds and carotenoids	In vitro evaluation of lipid oxidative damage of red blood cell (RBC) membranes	Antioxidant properties, and the IC50 related to the lipid peroxidation suggests that the extract could be useful in counteracting pathologies associated with reactive oxygen species.	Abreu-Naranjo, Paredes-Moreta, Granda-Albuja, Iturralde, González-Paramás, & Alvarez-Suarez (2020)
	Fruit pulp extract	Phenolic compounds and carotenoids	In vitro assay in breast tumor cells line (MDA – MB − 231)	High antioxidant capacity; no changes of MDA – MB – 231 cells viability at 20 a 320 μg /mL extract concentration after 24/48 h.	Pelosi et al. (2020).
Brazil nuts (Bertholletia excelsa)	Intake of Brazilian nuts	Macronutrients and selenium content	Population study and biochemical assays	The intake of Brazil nuts improved the Se deficient; increased the blood concentration of high-density lipoprotein cholesterol, thus reducing cardiovascular risks.	Cominetti, de Bortoli, Garrido, & Cozzolino (2012)
	Brazil nuts in daily meals	Macronutrients and selenium content	Population study and biochemical assays	The addition of Brazil nuts in children meals elevated Se levels in their blood, without selenosis symptoms.	Martens et al. (2015).
	Microencapsulated cake extract powder	Phenolic compounds	In vitro	High selenium content; phenolics stability up to 120 days; potential ingredient for functional foods.	Gomes et al. (2019)
	Daily nut intake (1 nut/day for 60 days)	Macronutrients, phenolics and selenium content (1 Brazil nut (approximately 1261 μg/Se)	Randomized controlled trial and in vitro assays	Increased expression levels of 2 miRNAs (miR-454-3p and miR-584-5p) after Brazil nut intake; the study suggest a linkage between Se intake, vitamin D metabolism, and calcium homeostasis.	Reis et al. (2019)
	Brazil nut aqueous extract	Phenolics and selenium content	In vitro modulation of cell growth and pro-oxidative and antioxidant markers	The extract at 75 ng Se/mL increased cell growth and decreased oxidative metabolism indicators; minimized negative effects in both directions of the superoxide and hydrogen peroxide imbalance.	Schott et al. (2018)
	Daily nuts intake	Macronutrients, phenolics and selenium content	Systematic review and meta-analysis of randomized controlled trials	The intake of Brazil nuts does not change body weight, reduces triglyceride and cholesterol levels, Low Density Lipoprotein but not C-reactive protein	Hou et al. (2020)
	Daily nuts intake	Macronutrients, phenolics and selenium content	Systematic review and meta-analysis of randomized controlled trials	The intake of Brazil nuts increased the effect on plasma selenium levels and glutathione peroxidase but had no significant effect on T3 a thyroid hormone.	Li et al., (2020)
Peach palm fruit or pupunha (Bactris gasipaes)	Stem portion of peach palm by-product	Phenolic compounds and sugars	In vitro	High values of antioxidant activity, which could be related to phenolics, gallic, hydroxy benzoic and chlorogenic acids.	Giombelli et al. (2020);
	Fruit peels	Carotenoids	In vitro	High carotenoid sources, superior to those found in the Pulp; β-carotene was the major carotenoid; high potential to be used as bioactive ingredient.	Matos et al. (2019);
	Fruit pulp oil	Phenolic compounds, carotenoids and unsaturated fatty acids	In vitro	The oil displayed good antiatherogenic, antithrombogenic and hypocholesterolemic indices, which could decrease the risk of cardiovascular diseases.	Santos et al. (2020).
	Fruit pulp extracts	Phenolic compounds	In vitro	The fruit exhibited good antioxidant properties; IC50 < 65 μg/mL of the vitro inhibitory activities for pancreatic lipase (obesity) and α-glucosidase and α-amylase (type 2 diabetes).	Faria et al. (2021)
	Extracts from peach palm biomass	Phenolic compounds and carotenoids	In vitro and in vivo studies	The peach palm carotenoids displayed antioxidant activity on the kidney; anti-inflammatory effect, and the Wistar rats supplemented with carotenoids had lower weight.	Santamarina et al. (2022).
Sapucaia (Lecythis pisonis)	Ethanolic leaves extract	Phenolic compounds	In vitro studies	High antioxidant activity associated to the high level of phenols and flavonoids.	Ferreira et al. (2014)
	Sapucaia nut flours	Macronutrients, fibers and phenolics	In vitro studies	The sapucaia flours is is a source of proteins (31–49%) and carbohydrates (17–31%).	Teixeira et al. (2018).
	Sapucaia nut cake milk	Macronutrients and phenolics	In vitro studies	Good antioxidant activity due to phenolic compounds (gallic, vanillic, ferulic, sinapic and salicylic acids, catechin, taxifolin and sinapaldehyde); promising bioactive food ingredient.	Demoliner et al. (2018)
	Sapucaia nut oil	Macronutrients, Omega-3 and omega-6 fatty acids and phenolics	In vitro studies	The oil displayed good antiatherogenic, antithrombogenic and hypocholesterolemic indices, which could decrease the risk of cardiovascular diseases.	Santos, Carvalho, Costa, & Lannes (2019).
Tucumã (Astrocaryum vulgare)	Tucumã oil	Macronutrients, Omega-3 and omega-6 fatty acids and phenolics	In vitro and in vivo studies	Tucumã oil is able to modulate cholinergic neurotransmission of neurons by modulating enzymatic antioxidant defenses, improving or avoiding memory deficits.	Baldissera et al. (2017)
	Tucumã extracts	Phenolic compounds	In vitro studies	The extract inhibited macrophage proliferation, increased antioxidant defenses, reduced oxidative stress, and modulated genes from inflammatory responses.	Cabral et al. (2020);
	Ethanolic tucumã extracts	Phenolic compounds	In vitro studies	Tucumã extract improved cell viability, stimulating cell proliferation, and did not cause oxidative damage.	Ongaratto et al. (2020);
	Nano-structured lipid carrier containing tucuma butter/oil	Macronutrients, Omega-3 and omega-6 fatty acids and phenolics	In vitro studies	The nano-structured lipid carrier showed anti- and pro-inflammatory and healing activity.	Rossato et al. (2020);