The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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A Review of the General Characteristics and Functions of Acorns

도토리의 일반 성분과 도토리 추출물의 기능에 관한 연구 고찰

  • Received : 2015.12.07
  • Accepted : 2016.02.18
  • Published : 2016.02.29
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Abstract

This study was conducted to investigate the health effects of the general components of acorns in animals. In Korea, acorns have been used as food material in the form of acorn starch. Acorns contain tannin, gallic acid, digallic acid, and gallotannin. Therefore, the health effects of acorns as functional food are actively being studied. The chemical composition of acorns may vary according to the harvest time, region, and breed. Acorns have excellent antioxidant properties and might be beneficial in controlling hyperlipidemia, obesity, cardiovascular disease, and dementia, as well as strengthening immune competence. Further study is necessary to better understand the benefits of acorns, as it is expected to represent a large part of the food industry.

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References

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