Exploring the Ramon Tree (Brosimum alicastrum): Unveiling Its Role in Mexican Identity and Nutrition

• DOI: 10.22533/at.ed.1593722311095

• Palavras-chave: Árvore de Ramon, compostos bioactivos, nutrição

• Keywords: Ramon tree, compounds bioactive, nutrition

• Abstract: The Ramon tree, also known as Brosimum alicastrum, is a large tree belonging to the Moraceae family that is native to Mesoamerica and the Caribbean. The tree is widely distributed in Mexico, from the tropical forests of the south to the Pacific and Gulf coasts and is capable of thriving in low humidity conditions. The Mayans cultivated the Ramon tree to use its seed as food in their diet, and these trees can still be found near Mayan archaeological sites. Currently, the Ramon tree is considered an underexploited plant with high economic potential. The seeds of the Ramon tree are used to make drinks and foods such as tortillas or bread. The nutritional composition of Ramon seeds is still being investigated, but they are known to contain protein, fat, crude fiber, and minerals such as copper, potassium, iron, and zinc. Ramon seed flour has been found to exhibit a higher content of phenolic compounds and antioxidant activity compared to corn flour, highlighting its potential as a substitute or complement in the formulation of food products. The presence of compounds such as p-hydroxybenzoic acid, gallic acid, chlorogenic acid, and vanillic acid contributes to its beneficial properties, and its ability to function as a functional ingredient opens up new possibilities in the food and nutritional supplement industry.