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Chayote (Sechium edule): A review of nutritional composition, bioactivities and potential applications

2019-03Journal article Open access
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dc.contributor.authorVieira, Elsa F.
dc.contributor.authorPinho, Olívia
dc.contributor.authorFerreira, Isabel M.P.L.V.O.
dc.contributor.authorDelerue-Matos, Cristina
dc.date.accessioned2020-07-31T10:23:01Z
dc.date.available2020-07-31T10:23:01Z
dc.date.issued2019-03
dc.description.abstractChayote (Sechium edule) has gained widespread consuming acceptance and recognized by its nutritional and bio-functional properties. The present review surveys and describes the current findings about the nutritional, phytochemical and pharmacological properties of chayote and identifies opportunities for further research. It also discusses chayote's versatile utility in nutrition, as a functional ingredient in food, cosmetic and pharmaceutical industries, as well as in nanotechnology and biotechnological processes. It was concluded that although the pharmacological properties of chayote are currently well-established, only a few reports have been conducted on the isolation and identification of individual chemical constituents, and similarly, only a few in vivo studies have been conducted to assess their biological efficacy. In addition, the valorisation of the underutilized chayote by-products can be an important aspect in waste management from both economic and environmental standpoints. Thus, the recovery and utilization of valuable compounds from chayote is an important challenge for scientists.pt_PT
dc.description.sponsorshipThis work was supported by European Union (FEDER funds through COMPETE) and National Funds (Fundação para a Ciência e a Tecnologia) through the project UID/QUI/50006/2013.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.doi10.1016/j.foodchem.2018.09.146pt_PT
dc.identifier.urihttp://hdl.handle.net/10400.22/16143
dc.language.isoengpt_PT
dc.publisherElsevierpt_PT
dc.relation.publisherversionhttps://www.sciencedirect.com/science/article/pii/S0308814618317230?via%3Dihubpt_PT
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/pt_PT
dc.subjectBiotechnologypt_PT
dc.subjectCucurbitaceaept_PT
dc.subjectPlant Extractspt_PT
dc.subjectNutritive Valuept_PT
dc.subjectChayotept_PT
dc.subjectBioactive compoundspt_PT
dc.subjectHealth-benefitspt_PT
dc.subjectValorisationpt_PT
dc.titleChayote (Sechium edule): A review of nutritional composition, bioactivities and potential applicationspt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876/UID%2FQUI%2F50006%2F2013/PT
oaire.citation.endPage568pt_PT
oaire.citation.startPage557pt_PT
oaire.citation.titleFood Chemistrypt_PT
oaire.citation.volume275pt_PT
oaire.fundingStream5876
person.familyNameelsa
person.familyNameDelerue-Matos
person.givenNamevieira
person.givenNameCristina
person.identifier.ciencia-idD41C-E7B7-92F1
person.identifier.ciencia-id9A1A-43FB-5C27
person.identifier.orcid0000-0003-0301-6182
person.identifier.orcid0000-0002-3924-776X
person.identifier.ridO-6135-2016
person.identifier.ridD-4990-2013
person.identifier.scopus-author-id24167217900
person.identifier.scopus-author-id6603741848
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublication33d008c0-bcff-4d0e-8386-a41af9166bb7
relation.isAuthorOfPublication09f6a7bd-2f15-42b0-adc5-04bd22210519
relation.isAuthorOfPublication.latestForDiscovery09f6a7bd-2f15-42b0-adc5-04bd22210519
relation.isProjectOfPublication5c06a623-3499-408c-aef9-0a1f68cb1d02
relation.isProjectOfPublication.latestForDiscovery5c06a623-3499-408c-aef9-0a1f68cb1d02

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