Exploring the baru fruit ( Dipteryx alata Vog.): chemical composition and health benefits

Vog.), a native fruit of the Brazilian Cerrado, is gaining increasing scientific attention due to its nutritional value. While its traditional use as a food source for communities in this biome, particularly the almond, is well established, the health benefits of baru have yet to be extensively explored on a broader scale. This study aimed to collect and analyze evidence regarding the nutritional composition of both parts of the baru fruit: (1) pulp and peel, and (2) almond, and their potential effects on human health. The review considered data on chemical composition, alongside studies that investigate health effects. The potential health benefits of baru are significant, underscoring its value as a functional food. The pulp, rich in carbohydrates and insoluble fiber, and the almond, with its high protein content and fatty acid profile, particularly oleic and linoleic acids, stand out. Regarding bioactive compounds, flavonoids are the main compounds identified. Baru is mainly associated with potential prebiotic activity, an improved lipid profile, cardiovascular protection, and reduced oxidative stress. Therefore, this work highlights the potential of baru as a functional food and encourages its incorporation into healthy diets, also contributing to the preservation of Brazilian biodiversity.