Publication
Avelã: composição química e efeitos benéficos associados ao seu consumo
| dc.contributor.author | Amaral, J.S. | |
| dc.contributor.author | Oliveira, Beatriz | |
| dc.date.accessioned | 2018-03-26T09:16:18Z | |
| dc.date.available | 2018-03-26T09:16:18Z | |
| dc.date.issued | 2016 | |
| dc.description.abstract | Among the different nuts grown worldwide, hazelnut (Corylus avellana L.) is considered one of the most popular and consumed. Hazelnut is mainly used by the food industry in chocolates, cakes and desserts, with only a small part of the world’s produc"on being consumed as table hazelnut. Hazelnut is considered to be a highly nutri"ous food, providing macronutrients (fat, protein and carbohydrates), micronutrients (vitamins and minerals) and several bioac"ve phytochemicals, including phenolic acids, flavonoids, tannins and phytosterols, among others. Despite presen"ng a high content in fat, hazelnut lipids mainly include monounsaturated fa$y acids (MUFA), which have been associated with beneficial health effects, par"cularly regarding the cardiovascular system. Moreover, different interes"ng proper"es, such as an"oxidant, an"-inflammatory, an"-prolifera"ve and hipocholesterolemic ac"vi"es have been ascribed to several micronutrients and phytochemicals present in hazelnuts. To date, some studies have shown that the consump"on of hazelnuts can have a beneficial effect on health, namely by reducing the risk of cardiovascular diseases. Therefore, its inclusion has been recommended as part of a healthy-diet. | pt_PT |
| dc.description.sponsorship | Os autores agradecem o financiamento da Fundação para a Ciência e a Tecnologia (FCT) através do projeto UID/ QUI/50006/2013 - POCI/01/0145/FEDER/007265 com apoio financeiro da FCT/MEC através de fundos nacionais e cofinanciamento FEDER. | pt_PT |
| dc.description.version | info:eu-repo/semantics/publishedVersion | pt_PT |
| dc.identifier.citation | Amaral, J.S.; Oliveira, M.B.P.P. (2016). Avelã: composição química e efeitos benéficos associados ao seu consumo. Riscos e Alimentos. 11, p. 17-21 | pt_PT |
| dc.identifier.uri | http://hdl.handle.net/10198/16526 | |
| dc.language.iso | por | pt_PT |
| dc.peerreviewed | yes | pt_PT |
| dc.publisher | ASAE | pt_PT |
| dc.rights.uri | http://creativecommons.org/licenses/by/4.0/ | pt_PT |
| dc.title | Avelã: composição química e efeitos benéficos associados ao seu consumo | pt_PT |
| dc.type | journal article | |
| dspace.entity.type | Publication | |
| oaire.awardURI | info:eu-repo/grantAgreement/FCT/5876/UID%2FQUI%2F50006%2F2013/PT | |
| oaire.citation.endPage | 21 | pt_PT |
| oaire.citation.issue | 11 | pt_PT |
| oaire.citation.startPage | 17 | pt_PT |
| oaire.citation.title | Riscos e Alimentos | pt_PT |
| oaire.fundingStream | 5876 | |
| person.familyName | Amaral | |
| person.givenName | Joana S. | |
| person.identifier.ciencia-id | 5319-7DE8-BEDA | |
| person.identifier.orcid | 0000-0002-3648-7303 | |
| project.funder.identifier | http://doi.org/10.13039/501100001871 | |
| project.funder.name | Fundação para a Ciência e a Tecnologia | |
| rcaap.rights | openAccess | pt_PT |
| rcaap.type | article | pt_PT |
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