Eugenia pyriformis “uvaia”: description, phytochemistry and uses in phytomedicine and nutrition

Abstract

Numerous plant species of the Myrtaceae family are constantly studied, especially of the genus Eugenia, which presents several fruit species such as Eugenia pyriformis used as phytomedicine and food for wild animals and man. This study aimed to carry out a literature review on phytochemistry, phytomedicine and nutritional content of the fruit of Eugenia pyriformis. A descriptive research was carried out, with keywords as descriptors in Portuguese, English and Spanish. The studies with some relationship with the species E. pyriformis were analyzed. The results showed a considerable number of studies on phenology, conservation, germination, phytochemicals, phytomedicine and nutritionals. However, for food use, there are few reports of work in the development of foods such as whole-grain breads, crackers, cookies, cookies, among others, with the use of pulp as an alternative method, and healthier in the human diet. This bibliographic review instigates the production of new studies mainly for the possible biological and nutritional activities from the fruit of Eugenia pyriformis since, the pulp has expressive contents of phenolic compounds, flavonoids and high antioxidant activity that can be used for human benefit as protection to various pathologies and enriching the diet with products of natural origin.