Biotechnological potential of Hancornia speciosa whole tree: A narrative review from composition to health applicability
Vitória Helena de Oliveira Teixeira Reis,
Bruna Magusso Rodrigues,
Paulo Sérgio Loubet Filho,
Cinthia Baú Betim Cazarin,
Bruna Paola Murino Rafacho,
e Elisvânia Freitas dos Santos
Affiliations
Vitória Helena de Oliveira Teixeira Reis
Graduate Program of Biotechnology, Faculty of Pharmaceutical Sciences, Food, and Nutrition, Federal University of Mato Grosso do Sul, 79070-900, Campo Grande, Mato Grosso do Sul, Brazil; Corresponding author.
Bruna Magusso Rodrigues
Graduate Program of Pharmaceutical Sciences, Faculty of Pharmaceutical Sciences Food, and Nutrition, Federal University of Mato Grosso do Sul, 79070-900, Campo Grande, Mato Grosso do Sul, Brazil
Paulo Sérgio Loubet Filho
Graduate Program of Food and Nutrition, Faculty of Food Engineering, Universidade Estadual de Campinas, 13083-862 Campinas, São Paulo, Brazil
Cinthia Baú Betim Cazarin
Graduate Program of Food and Nutrition, Faculty of Food Engineering, Universidade Estadual de Campinas, 13083-862 Campinas, São Paulo, Brazil
Bruna Paola Murino Rafacho
Graduate Program of Biotechnology, Faculty of Pharmaceutical Sciences, Food, and Nutrition, Federal University of Mato Grosso do Sul, 79070-900, Campo Grande, Mato Grosso do Sul, Brazil; Graduate Program of Pharmaceutical Sciences, Faculty of Pharmaceutical Sciences Food, and Nutrition, Federal University of Mato Grosso do Sul, 79070-900, Campo Grande, Mato Grosso do Sul, Brazil
e Elisvânia Freitas dos Santos
Graduate Program of Biotechnology, Faculty of Pharmaceutical Sciences, Food, and Nutrition, Federal University of Mato Grosso do Sul, 79070-900, Campo Grande, Mato Grosso do Sul, Brazil; Graduate Program in Health and Development in the Midwest Region, Medical School, Federal University of Mato Grosso do Sul, 79070-900, Campo Grande, Mato Grosso do Sul, Brazil
Mangabeira (Hancornia speciosa) is a Brazilian tree and a socioeconomic key due to the commercialization of its food products and tree parts to treat health conditions empirically. This review gathers the main chemical, and microbiological characteristics of the mangabeira tree parts (leaves, fruits, tree bark, latex, and seeds), emphasizing its applicability in food science and focusing on its bioapplicability in health conditions. Leaves, fruits, and tree bark can be used to develop functional foods, and phytochemical products; the tree latex have great potential in the bioengineering material field; and the seeds in sustainable energy production. Leaves and fruits were the main samples bioapplied in health conditions in vitro (oxidative stress and chemopreventive effect) and in vivo (gastrointestinal and cardiovascular health, anti-inflammatory, and antidiabetic effect), whereas tree bark and latex also exhibited health effects and seeds showed low cytotoxicity. All parts of the mangabeira tree can be explored by extractivist families and industries from a sustainable point of view.
