Scientific Research Library
Over 127 peer-reviewed studies indexed in PubMed, SciELO and Scopus document the nutritional, functional and clinical properties of Dipteryx alata (baru).
About This Library
The studies below represent the published scientific literature on baru (Dipteryx alata Vogel) — including its almonds, oil, pulp, and flour. Research has been conducted at leading Brazilian universities and published in international journals including PubMed, SciELO, Frontiers, and Elsevier.
For technical datasheets, Certificates of Analysis (CoA), or detailed nutritional specifications for any of our products, please contact our B2B team.
Brazilian Journal of Biology, 2024 · PMID: 39109711 · DOI: 10.1590/1519-6984.278932
Following PRISMA methodology, this systematic review analyzed 127 peer-reviewed studies. The almond was the most studied part (59.8%). Baru almond contains 19–30g protein per 100g, 75–81% unsaturated fatty acids, and up to 1,306 mg GAE/g of phenolic compounds. The pulp is rich in vitamin C (up to 224.5 mg/100g) and fiber (up to 41.6g/100g).
"Baru almond is a rich source of proteins (19 to 30 g.100g⁻¹), unsaturated fatty acids (75 to 81%), and essential amino acids, while the pulp is rich in carbohydrates and vitamin C."
Journal of Science & Food Agriculture, 2010 · PMID: 20564449 · DOI: 10.1002/jsfa.3997
This foundational study characterized the baru almond's complete nutritional profile, including amino acid score (AAS = 83–103%), lipid content (397–437g/kg), protein content (238–281g/kg), and high levels of iron (48.1mg/kg), zinc (46.6mg/kg) and dietary fiber (115.8g/kg).
"The protein value of the baru almond was higher than that of the peanut according to the RNPR (74% vs 66%) and PDCAAS. Baru can be used as a complementary source of protein and an excellent option for a healthy diet."
Complementary Therapies in Medicine, 2020 · PMID: 32951729 · DOI: 10.1016/j.ctim.2020.102479
A 12-week randomized, double-blind, placebo-controlled clinical trial supplementing 5g of baru oil daily in hemodialysis patients. The baru oil group showed significantly decreased ultra-sensitive C-reactive protein (us-CRP), a key marker of systemic inflammation, compared to placebo.
"Baru almond oil supplementation decreased us-CRP concentration in patients with chronic kidney disease under hemodialysis treatment (−1.2 ± 0.2 vs +0.8 ± 0.2 mg/L; p = 0.01)."
Nutrition, Metabolism & Cardiovascular Diseases, 2014 · ScienceDirect
Clinical study evaluating the effect of regular baru almond consumption on serum lipids in mildly hypercholesterolemic adults. Results showed significant improvement in LDL-c and total cholesterol levels, supporting cardiovascular risk reduction similar to other edible nuts.
Regular baru almond consumption improved lipid profile parameters, supporting its role in cardiovascular risk reduction in line with other established nuts and seeds.
PMC — National Institutes of Health, 2019 · PMC6723341
This study demonstrated that daily baru almond consumption significantly increased glutathione peroxidase (GPx) activity — a critical antioxidant enzyme — in overweight and obese women. The effect was comparable to that observed with Brazil nut supplementation.
Baru almond consumption significantly increased glutathione peroxidase (GPx) activity, suggesting meaningful antioxidant activity in overweight women — a population at elevated oxidative stress risk.
Journal of Food Science & Technology, 2018 · PMID: 29358807 · PMC5756196
Study from the University of Campinas characterized baru flour composition (19.2% protein, 40.8% lipids, 18.51% dietary fiber) and tested partial substitution of wheat flour in bakery products. Formulations with 30% baru flour achieved "light" designation (>30% fat reduction) while maintaining acceptable sensory quality.
Substitution of wheat flour with 30% baru nut flour increased water absorption and extension resistance, while enabling a significant reduction in fat content. Sensory acceptance was maintained.
PubMed, 2016 · PMID: 26954302
Detailed characterization of baru nut oil composition, including its fatty acid profile (high oleic acid ~52%), tocopherol content (vitamin E), and thermal stability up to 224.2°C. The oil demonstrated properties suitable for culinary, nutraceutical, and cosmetic applications.
Baru nut oil is characterized by high oleic acid content (~52%), significant tocopherol levels, and exceptional thermal stability — making it suitable for high-heat culinary applications and functional formulations.
PMC — National Institutes of Health, 2021 · PMC7841323
Compared cold-press and supercritical CO₂ extraction methods for baru oil, evaluating yield, quality parameters and economic viability. The study provides a basis for industrial-scale baru oil production, with supercritical extraction yielding higher purity oil with preserved bioactive compounds.
Supercritical CO₂ extraction achieves superior oil quality and preservation of bioactives compared to conventional methods, while mechanical pre-treatment significantly improves extraction yield and economic efficiency.
Food Chemistry, 2025 · PMID: 39849702
Comprehensive chemical characterization of baru pulp, revealing that it is rich in sugars (41.86%), fiber (29.12%), and essential minerals, alongside commercially valuable bioactive compounds including phenolics and vitamin C. The study supports baru pulp as a high-value ingredient for functional food applications.
"Baru pulp is rich in sugars (41.86%), fiber (29.12%), and essential minerals, along with commercially valuable bioactive compounds" — positioning it as a differentiated ingredient for functional foods and beverages.
Instituto Politécnico de Bragança, 2014 · Biblioteca Digital IPB
Compared the antioxidant capacity of baru almonds against other commonly consumed Brazilian nuts under different extraction conditions. Results positioned baru almonds as having comparable or superior antioxidant potential to established nuts, making it a strong candidate for functional food formulations.
Baru almonds demonstrated strong antioxidant potential under all extraction conditions tested, with performance comparable to or exceeding common Brazilian nuts such as Brazil nuts and cashews.
Frontiers in Sustainable Food Systems, 2023 · DOI: 10.3389/fsufs.2023.1148291
Mini-review assessing the use of baru almond and its by-products (defatted baru cake, extracted fractions) as raw materials for the plant-based protein market. Highlights high water absorption (193.84%), oil absorption (199.80%), emulsifying capacity (95%) and foamability (50%) — properties that compare favorably with established plant proteins for meat and dairy analogues.
"Baru proteins stand out for their high protein content (23–30g/100g) and excellent functional properties including emulsification (95%) and water absorption (193.84%) — demonstrating strong potential for plant-based meat analogue applications."
Food Science & Nutrition Technology, 2016 · Medwin Publishers
Analyzed tocopherol (vitamin E) content and fatty acid profiles in raw and roasted baru nuts, with and without peel. Identified that baru nuts are a significant natural source of antioxidant tocopherols, and assessed how roasting affects these compounds, finding them largely preserved in well-controlled roasting conditions.
Baru nuts are a meaningful natural source of tocopherols (vitamin E) and polyunsaturated fatty acids. Both raw and properly roasted baru nuts retain important antioxidant compounds, supporting their nutritional value in processed formats.
PubMed, 2021 · PMID: 34618614
Investigated the in vitro antioxidant capacity and wound healing potential of baru nut extract, identifying its rich phenolic content as the primary driver of biological activity. The study supports applications of baru extracts in nutraceutical and cosmeceutical formulations targeting oxidative stress and skin repair.
Baru nut extract showed significant in vitro antioxidant activity and wound healing properties, attributable to its high phenolic compound content — opening opportunities for nutraceutical and cosmeceutical applications.
PMC — National Institutes of Health, 2018 · PMC6189660
Preclinical study evaluating the hepatoprotective (liver-protective) and antioxidant properties of baru almond oil. The study demonstrated that baru oil exhibited significant protection against liver oxidative damage, attributed to its high content of unsaturated fatty acids and antioxidant compounds.
Baru almond oil demonstrated hepatoprotective and antioxidant activities in preclinical models, supporting its potential use in functional formulations targeting liver health and systemic oxidative stress.
Food Research International, 2025 · PMID: 41185295
Characterized the physical, chemical and nutritional properties of baru nuts collected from nine distinct regions of Mato Grosso do Sul state in the Cerrado. Identified significant geographical variation in nutritional composition, with implications for sourcing standardization and quality control in industrial applications.
Baru nut composition varies meaningfully by Cerrado region, highlighting the importance of consistent sourcing partnerships and quality specifications for industrial food applications — underscoring the value of a reliable supply chain partner like Labra.
Food Science & Technology (SciELO), 2018 · 50 citations
Analyzed the fiber, phenolic content and antioxidant capacity of baru peel and pulp fractions. Both showed high antioxidant activity via DPPH and ABTS assays, confirming that the entire baru fruit — not just the seed — is a valuable functional ingredient with commercial potential.
Both baru peel and pulp exhibit high fiber content, significant phenolic concentrations and strong antioxidant capacity, positioning baru pulp as a high-value by-product for functional food applications.
Future Foods (ScienceDirect), 2022 · DOI: 10.1016/j.fufo.2022.100xxx
A review highlighting the significance of baru fruits in the context of valorizing Brazilian biodiversity. Covers the full spectrum of applications for baru fruit parts — almond, pulp, peel and shell — in the food industry, and argues for increased commercial and scientific attention to this overlooked species.
The baru fruit represents an underutilized source of functional ingredients with applications across the entire food industry. Its biodiversity narrative and nutritional credentials position it as a high-value emerging ingredient globally.
Journal of Ethnopharmacology, 2022 · ScienceDirect
Comprehensive review of baru's biological, nutritional and pharmacological properties. Documents traditional medicinal uses (anti-rheumatic, fertility enhancement, antiparasitic), as well as modern scientific evidence for antioxidant, antifungal and anti-inflammatory activities. Maps the plant's full commercial and scientific potential.
"The baru plant can be used against snake venom poisoning and to improve the blood lipid profile. Baru has potential for technological purposes in the food, pharmaceutical and cosmetic industries."
The studies presented here are summaries of published, peer-reviewed scientific literature. All findings are linked to their original sources. Baru Superfoods does not make direct health claims based on these studies. This library is provided for informational purposes for B2B partners, R&D teams and regulatory professionals evaluating baru as a food ingredient. For technical documentation, CoAs, or regulatory dossiers, please contact our commercial team.
Ready to Formulate?
Request samples, technical datasheets, or a call with our ingredient team to explore how baru can elevate your formulations.
Get in Touch