Quercus acorns as a component of human dietary patterns

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F25%3A43882305" target="_blank" >RIV/62157124:16270/25:43882305 - isvavai.cz</a>

Alternative codes found

RIV/00216224:14310/25:00140834

Result on the web

<a href="https://www.degruyterbrill.com/document/doi/10.1515/opag-2025-0423/html" target="_blank" >https://www.degruyterbrill.com/document/doi/10.1515/opag-2025-0423/html</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1515/opag-2025-0423" target="_blank" >10.1515/opag-2025-0423</a>

Result language

angličtina

Original language name

Quercus acorns as a component of human dietary patterns

Original language description

Acorns, historically a fundamental component of diets during times of food scarcity until the mid-twentieth century, have gradually waned in consumption within modern dietary trends. However, a resurgence in interest has emerged with the prospect of developing efficient methods for the removal of tannins, the astringent compounds abundant in acorns. This resurgence is fueled by the recognition of the untapped potential within acorns&apos; bioactive compounds, which hold promise for promoting human health and well-being. The bioactive compounds found in acorns exhibit the capacity to aid in the management and prevention of various ailments, ranging from atherosclerosis to Alzheimer&apos;s disease and diabetes. As a naturally gluten-free source, acorns represent a valuable alternative to conventional flour, offering not only nutritional diversity but also a rich array of essential minerals, including calcium and iron. The challenge of effectively removing tannins persists as a significant obstacle in maximizing the utilization of acorns and is the subject of previous studies included in the review. Notably, heat treatment presents a viable avenue for tannin removal while concurrently preserving the antioxidant activity inherent within acorns. Based on the collected data, the possible higher usage of acorns in different industries, including the food industry, can be expected.

Czech name

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Czech description

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Type

J_imp - Article in a specialist periodical, which is included in the Web of Science database

CEP classification

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OECD FORD branch

21101 - Food and beverages

Project

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Continuities

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year

2025

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Open Agriculture

ISSN

2391-9531

e-ISSN

2391-9531

Volume of the periodical

10

Issue of the periodical within the volume

1

Country of publishing house

PL - POLAND

Number of pages

9

Pages from-to

nestránkováno

UT code for WoS article

001467480300001

EID of the result in the Scopus database

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