RECURSOS NATURAIS AMAZÔNICOS COMO FONTE DE ALIMENTOS FUNCIONAIS

Abstract

Introduction: Functional foods have gained prominence in recent years due to their additional health benefits beyond basic nutrition. The Amazon, with its biodiversity, offers natural resources for the development of functional foods,

exploring fruits, vegetables, and isolated microorganisms. These resources not only nourish but also offer therapeutic properties. Methodology: This work follows the exploratory method, using pre-existing material such as books and scientific articles. Inclusion criteria cover relevant texts between 2020 and 2024, with data collection performed through exploratory and selective reading, followed by information recording. Results: The bibliographic review reveals the potential of functional foods, highlighting studies on Amazonian fruits, vegetables, and isolated microorganisms, showing their health benefits and application in the food industry. Discussion: Amazonian fruits such as acai and camu-camu, vegetables such as chicory and jambu, and isolated microorganisms demonstrate functional properties that promote health. Biotechnology is crucial to optimizing the production of functional foods sustainably. Conclusion: The Amazon offers a vast array of resources for the development of functional foods, promoting health and sustainability. The integration of sustainable practices is essential to conserve biodiversity and promote local socio-economic development. Continuous investments in research and sustainable practices are necessary to maximize the benefits of these natural resources.