Publication details
Quercus acorns as a component of human dietary patterns
| Authors | |
|---|---|
| Year of publication | 2025 |
| Type | Article in Periodical |
| Magazine / Source | Open Agriculture |
| MU Faculty or unit | |
| Citation | |
| web | https://doi.org/10.1515/opag-2025-0423 |
| Doi | http://dx.doi.org/10.1515/opag-2025-0423 |
| Keywords | Quercus acorns; tannin removal; bioactive compounds; food scarcity; gluten-free |
| 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’ 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’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. |
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