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Chapter 44 - Prickly pear

2020-09-11Capítulo de livro Acesso restrito
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dc.contributor.authorAlbuquerque, T.G.
dc.contributor.authorPereira, P.
dc.contributor.authorSilva, M.A.
dc.contributor.authorVicente, F.
dc.contributor.authorRamalho, R.
dc.contributor.authorCosta, H.S.
dc.date.accessioned2021-03-19T16:46:51Z
dc.date.available2021-03-19T16:46:51Z
dc.date.issued2020-09-11
dc.description.abstractNowadays, consumers are increasingly interested in foods that are linked with health benefits, in addition to their nutritional composition. Prickly pear (Opuntia ficus-indica (L.) Mill.) is native to Mexico, but nowadays it is widely spread among other regions of the world, such as Africa, Australia, and the Mediterranean basin, due to its pleasant organoleptic features. Prickly pear belongs to the Cactaceae family, which includes over 1500 species of cacti. Moreover, it is gaining popularity among consumers due to the presence of bioactive compounds, namely polyphenols, vitamins, polyunsaturated fatty acids, carotenoids, and sterols that are associated with relevant functional and biological activities, such as antiinflammatory, antioxidant, and hypoglycemic properties, among others. In addition, this plant can also be used as a fence in gardens and fields and is useful in helping to combat desertification as it grows in arid and semiarid regions. Nowadays, it is widely used to manufacture food products, such as juices and jams, but it is also consumed as a fruit. Prickly pear is a promising source of phytochemicals, which can be useful for food, or in the cosmetics or pharmaceutical industries to develop new products with health-promoting properties, namely, functional foods, natural additives, or dietary supplements.pt_PT
dc.description.sponsorshipThis work has been funded by National Institute of Health Dr. Ricardo Jorge, I.P., under the project BioCOMP (Reference number 2012DAN730) and UIDB/50006/2020 with funding from FCT/MCTES through national funds. Tânia Gonçalves Albuquerque and Mafalda Alexandra Silva acknowledges the PhD fellowship (SFRH/BD/99718/2014 and PD/BD/142932/2018) funded by the FCT, FSE, and MEC.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationIn: Amit K. Jaiswal (eds.). Nutritional Composition and Antioxidant Properties of Fruits and Vegetables. Academic Press, 2020, pp. 709-728 (Chapter 44). doi: 10.1016/B978-0-12-812780-3.00044-1pt_PT
dc.identifier.doi10.1016/B978-0-12-812780-3.00044-1pt_PT
dc.identifier.isbn978-0-12-812780-3
dc.identifier.urihttp://hdl.handle.net/10400.18/7567
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherElsevier/ Academic Presspt_PT
dc.relationAssociated Laboratory for Green Chemistry - Clean Technologies and Processes
dc.relationInfluence of processing technology on the lipid profile of processed foods: nutritional and toxicological concerns trans isomers, chloropropanols and aldehydes
dc.relationNot available
dc.relation.publisherversionhttps://www.sciencedirect.com/science/article/pii/B9780128127803000441?via%3Dihubpt_PT
dc.subjectPrickly Pearpt_PT
dc.subjectOpuntia ficus-indica (L.) Millpt_PT
dc.subjectPulppt_PT
dc.subjectBioactive Compoundspt_PT
dc.subjectAntioxidantspt_PT
dc.subjectBiological Activitiespt_PT
dc.subjectFunctional Propertiespt_PT
dc.subjectComposição dos Alimentospt_PT
dc.titleChapter 44 - Prickly pearpt_PT
dc.typebook part
dspace.entity.typePublication
oaire.awardTitleAssociated Laboratory for Green Chemistry - Clean Technologies and Processes
oaire.awardTitleInfluence of processing technology on the lipid profile of processed foods: nutritional and toxicological concerns trans isomers, chloropropanols and aldehydes
oaire.awardTitleNot available
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F50006%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/OE/SFRH%2FBD%2F99718%2F2014/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/OE/PD%2FBD%2F142932%2F2018/PT
oaire.citation.endPage728pt_PT
oaire.citation.startPage709pt_PT
oaire.citation.titleNutritional Composition and Antioxidant Properties of Fruits and Vegetablespt_PT
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStreamOE
oaire.fundingStreamOE
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.embargofctAcesso de acordo com página web do editor.pt_PT
rcaap.rightsrestrictedAccesspt_PT
rcaap.typebookPartpt_PT
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relation.isProjectOfPublication.latestForDiscoveryeccce5f3-585c-46ef-9277-7db5962d45f7

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