Amazonian fruits in Colombia: Exploring bioactive compounds and their promising role in functional food innovation

Despite their nutritional value and functional properties, Amazonian fruits remain underexplored, presenting a significant opportunity for further investigation and utilization in functional food and nutraceutical development. This review examines the current research landscape surrounding the most studied Amazonian fruits in Colombia, including A & ccedil;ai, Araza<acute accent>, Camu Camu, Copoaz & uacute;, and Sacha Inchi, emphasizing their rich profiles of macronutrients, micronutrients, and bioactive compounds. Through a comprehensive analysis of existing literature, we discuss the potential of these fruits for food innovation, strategies for the preservation of their functional compounds, and their capacity to promote health and prevent diseases. Additionally, we explore the valorization of by-products for producing food and value-added products, contributing not only to waste valorization but also to health and well-being.