Technological utilization of Bactris setosa mesocarp flour as a neurotransmitter stimulant
Palavras-chave:
Amazônia, Learning, Acetylcholine, Attention deficitResumo
Difficulty in maintaining focus on tasks, motor agitation, impulsivity, and lack of attention are classic symptoms of attention deficit hyperactivity disorder (ADHD). Thus, the research aims to evaluate the chemical and nutritional effects of Bactris setosa (tucum) flour in different foods, further investigating whether these effects involve oxidative metabolism in the stimulation of neurotransmitter cells. The flour from the pulp of the tucum mesocarp was subjected to analysis of its physicochemical and nutritional aspects. The tucum pulp showed a yield of 25%, characterized by high levels of lipids, acetylcholine, vitamin C, B1, B5, and B6, zinc and calcium minerals, and a concentration of β-carotene, as well as being a source of fiber and carbohydrates. In the nutritional analyses, in 100g of tucum pulp flour, the following were found: energy 262 Kcal, carbohydrates 26.2g, proteins 2.1g, lipids 14.2g, fibers 12.2g, calcium 45.3mg, vitamin B1 36.7mg, vitamin B2 15mg, and vitamin B5 12.3mg. Therefore, further studies are necessary to verify whether diets with other proportions of Bactris setosa (tucum) used in supplementation could have beneficial effects on attention deficit.
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