Potential Functional Food Products and Molecular Mechanisms of Portulaca Oleracea L. on Anticancer Activity: A Review.

Portulaca oleracea Linn. (P. oleracea L.) has recently gained attention as a functional food due to the chemical composition of this plant regarding bioactive compounds. The special attention to the use of P. oleracea as an ingredient in functional food products is also due to the promotion of sustainable food. It is an unconventional food plant, and its consumption may contribute to preserving biodiversity due to its cultivation in a polyculture system. Food sovereignty may be achieved, among other strategies, with the consumption of unconventional food plants that are more resistant in nature and easily cultivated in small places. P. oleracea grows spontaneously and may be found in streets and sidewalks, or it may be cultivated with seeds and cuttings propagation. The culinary versatility of P. oleracea opens up opportunities to explore the development of sustainable, functional food products. This mini-review shows that functional food products developed from P. oleracea are already available at the research level, but it is expected that more scientific literature focusing on the development of P. oleracea functional products with proven anticancer activities may be released in the near future. Polysaccharides, some phenolic compounds, alkaloids, and cerebrosides are associated with the inhibition and prevention of carcinogenesis through in vitro and in vivo investigations. The anticancer activities of P. oleracea, its bioactive compounds, and the involved molecular mechanisms have been reported in the literature. The importance of further elucidating the cancer inhibition mechanisms is in the interest of forthcoming applications in the development of food products with anticancer properties for implementation in the human diet.

Perfil e desafios da produção e da comercialização de alimentos orgânicos processados no estado do Rio de Janeiro / Profile and challenges of the production and commercialization of processed organic foods in the state of Rio de Janeiro

Introdução: O processamento de alimentos orgânicos por pequenos produtores contribui para um sistema alimentar economicamente, socialmente e ambientalmente sustentável. É importante conhecer o perfil e as potenciais dificuldades dos processadores de alimentos orgânicos, organizados sob a modalidade do Sistema Participativo de Garantia da qualidade orgânica, devido ao seu crescimento e relevância social, para direcionamento de ações e políticas públicas com consequente fortalecimento da agricultura de bases agroecológica. Objetivo: Descrever o perfil dos processadores de alimentos orgânicos do estado do Rio de Janeiro e identificar os principais desafios nas redes de produção e comercialização. Método: Estudo exploratório e descritivo com delineamento transversal realizado por pesquisa documental aos planos de manejos, manual de boas práticas, atas do Sistema Participativo de Garantia, certificados  emitidos pela Associação de Agricultores Biológicos do Estado do Rio de Janeiro, assim como outros documentos de atualização de Organismos Participativos de Avaliação da Conformidade Orgânica em relação aos produtores credenciados. Resultados: Observou-se que 60% dos processadores orgânicos no estado do Rio de Janeiro são vinculados ao Sistema Participativo de Garantia da qualidade orgânica. A unidade de processamento mais utilizada é a anexa ao domicílio. A maioria são agricultores ou microempreendedores familiares que recebem ajuda da família no processo produtivo e a atividade mais desenvolvida é a fabricação de conservas, geleias, molhos e doces. Menos de 70% possuíam alvará de funcionamento e licença sanitária, 97% tinham plano de manejo orgânico; 79% possuíam manual de boas práticas e 78%, plano de rastreabilidade. Das principais dificuldades, destacam-se: aquisição de matéria-prima, adequação às normas sanitárias e logística de distribuição. Conclusões: O estudo desvelou a potencialidade do processamento de produtos orgânicos para o desenvolvimento socioeconômico regional e a necessidade de mais incentivos para viabilizar a inclusão produtiva de pequenos empreendimentos.

Introduction: Smallholder organic food processing contributes to an economically, socially and environmentally sustainable food system. It is important to know the profile and potential difficulties of organic food processors, organized under the modality of the Participatory Organic Quality Assurance System, due to its growth and social relevance for targeting actions and public policies with the consequent strengthening of agriculture with an agroecological basis. Objective: Describe the profile of organic food processors in Rio de Janeiro state and identify the main challenges in the production and commercialization schemes. Method: This is an exploratory and descriptive study with transversal design developed by documental research of different documents: handling plans, good practices manual, minutes of the Participatory Organic Quality Assurance System, certificates issued by the Association of Biological Farmers of the State of Rio de Janeiro, and other updated documents of the Participative Organism of Organic Conformity Assessment related to the accredited producers. Results: Sixty per cent of the organic processors in the Rio de Janeiro state were linked to the Participatory Organic Quality Assurance System. The processing unit mostly used is the one attached to their homes. Most of them are farmers or family micro-entrepreneurs that have assistance of family members in the production process and the main activity carried out is the production of canned foods, jams, sauces, and homemade desserts. Less than 70% of the producers had an operation permit and sanitary license, 97% had an Organic Handling Plan; 79% had a Good Practices Manual and 78% had a Traceability Plan. Among the main difficulties, there were: raw resource acquisition, sanitary rules adequacy and logistics in supplies. Conclusions: The study demonstrated the potentiality of organic products processing for the local social and economic development, and the need of greater inducements to make an inclusive production of small enterprises feasible.