Abstract
SummaryEugenia pyriformis Cambess (uvaia), a native species of the Atlantic Forest ecosystem, has received limited attention in scientific investigations. Renowned for its distinctive organoleptic characteristics, this fruit is suitable for immediate consumption and industrial processing. Additionally, it is rich in vitamins and bioactive compounds, which offer potential health benefits. These bioactive compounds, such as ascorbic acid, carotenoids, and phenolic compounds, have demonstrated antioxidant and antimicrobial properties in both in vitro and in vivo studies. This review consolidates recent research on uvaia, focusing on its chemical composition, biological activities, and potential applications within the food industry. It aims to lay the groundwork for future research and promote its recognition and utilisation in food production.
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