Biomes of Brazil: Functional Foods and Bioactive Compounds (en Inglés) - Roberto de Paula do Nascimento

Brazil is home to some of the most biodiverse biomes in the world. The country has a total of six well-defined geographical communities, known as Amazon, Atlantic Forest, Caatinga, Cerrado, Pampa, and Pantanal. Many native and non-native plants, including edible fruits and vegetables, are naturally found in these regions, providing food for animals, as well as income and sustenance for local populations. Examples of native species include açaí (Euterpe oleracea) and Brazil nut (Bertholletia excelsa) from the Amazon, jaboticaba (Plinia spp.) and juçara (Euterpe edulis) from the Atlantic Forest, cashew (Anacardium occidentale) and umbu (Spondias tuberosa) from Caatinga, baru nut (Dipteryx alata) and pequi (Caryocar brasiliense) from Cerrado, butiá (Butia spp.) and guabiroba (Campomanesia xanthocarpa) from Pampa, and arroz-do-campo (Oryza latifolia) and tarumã (Vitex cymosa) from Pantanal. Recently, a growing amount of research has been dedicated to investigating the chemical composition of these crops, as well as their industrial utilization and potential as functional foods. Many of Brazil's native foods are rich sources of dietary fibers and bioactive compounds, including carotenoids, polyphenols, and terpenes, which may contribute to antioxidant, anti-inflammatory, and anti-proliferative activities. In this regard, experimental studies have shown that some of these products and their molecules may help mitigate the consequences of several chronic diseases, such as asthma, cancer, cardiovascular diseases, depression, diabetes, inflammatory bowel diseases, obesity, and steatosis. Despite these promising findings, the knowledge about most Brazilian plants is still limited to local communities, which underscores the need to promote their value and potential. Therefore, this book aims to present and organize information about Brazil's six biomes by describing their main geographic characteristics, the fruits and vegetables found in each region, as well as their bioactive composition and health effects. In addition, the book will highlight the importance of valuing Brazil's food byproducts, as a way of promoting a circular economy and the development of novel food products. Information regarding the urgency of preserving forests, with attention to data on deforestation and species extinction, will also be presented. This book will be of particular interest to researchers, educators, and students in food and health sciences, as well as professionals working in the food, nutraceutical, and pharmaceutical industries.