Abstract
Tropical and subtropical fruits are recognized as a source of a high content of bioactive compounds and health promoting properties due to their nutritional composition. These beneficial health effects are related to the content of several of these bioactive compounds, mainly flavonoids and non-flavonoid phenolics. Many of these compounds are common in different tropical fruits, such as epicatechin in mango, pineapple, and banana, or catechin in pineapple, cocoa or avocado. Many studies of tropical fruits had been carried out, but in this work an examination is made in the current literature of the flavonoids and non-flavonoid phenolics content of some tropical fruits and their coproducts, comparing the content in the same units, as well as examining the role that these compounds play in health benefits.
Highlights
Tropical fruits are a botanically varied group of fruits originally from tropical and sub-tropical zones
Often, when researchers are looking for information about, tropical fruits and their coproducts the number and characteristics of different compounds identified are the same, but in this document we focus on flavonoids that have been quantified and identified in some tropical fruits, so that the reader can see in an easy way which are common
These authors indicated that artocarpesin suppressed the LPS-induced production of nitric oxide (NO) and prostaglandin E2 (PGE2) through the down-regulation of inducible nitric oxide synthase and cyclooxygenase 2 (COX-2) protein expressions
Summary
Tropical fruits are a botanically varied group of fruits originally from tropical and sub-tropical zones. Nutrient-rich juices obtained from tropical fruits are gaining acceptance owing to the desire of consumers for healthy products whilst experiencing new and exotic flavors, and at the same time due to the focus of industry on producing beverages with health claims as a parameter of differentiation [8] This fact is influenced by the growing interest on the part of consumers in how fruits and their derivatives can help maintain health, and the role that diet plays in the prevention and treatment of many diseases [9]. A co-product of açai juice extraction, have been reported to have a high content of flavan-3-ols, mainly catechin (15.67 mg/g), epicatechin (5.32 mg/g), and their polymers, procyanidins B1 and B2, with values of 16.08 and 1.49 mg/g, respectively [40]
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