Title: Amazonian Foods
Subtitle: Science, Culture and Sustainability
Subject Classification:  Food and Farming, Science, Global South Studies  
BIC Classification: JFCV, PSAD, RNCB
BISAC Classification: NAT010000, SCI020000, NAT014000
Binding: Hardback, eBook
Publication date: 02 Dec 2025
ISBN (Hardback): 978-1-83711-532-7
ISBN (eBook): 978-1-83711-533-4

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Description

This book presents a scientific analysis of traditional Amazonian foods and their health benefits, compiling current research on native fruits that have been part of Amazonian peoples' diet for centuries. The work provides detailed information on Amazonian fruits, including açaí, guaraná, Brazil nuts, cacao, cupuaçu, and others, based on scientific studies investigating their nutritional and therapeutic properties.

The content ranges from the historical context of pre-Columbian peoples' diet to modern applications of these foods, addressing the history of Amazonian nutrition and its evolution, the chemical composition and functional properties of each fruit, scientific evidence regarding antioxidant and anti-inflammatory benefits, applications in supplements and health products, as well as issues related to sustainability and Amazonian biodiversity.

Written by researchers with expertise in longevity and Amazonian nutrition studies, it offers an evidence-based scientific perspective on foods that may contribute to more nutritious and conscious eating habits. The interdisciplinary approach bridges traditional ecological knowledge with modern nutritional science, providing readers with comprehensive insights into the therapeutic potential of Amazonian biodiversity.

Biography

Editor(s):  Dr Fernanda Barbisan is a Professor at the Federal University of Santa Maria, Brazil; Dr. Verônica Azzolin is a Researcher at the Open University Foundation for the Third Age of Amazonas, Brazil; and Dr Paula Kohler Carpilovsky is a Physician, and Graduate Student at the Federal University of Santa Maria, Brazil.

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