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Antioxidant Properties and Health Benefits of Date Seeds

Part of the Integrating Food Science and Engineering Knowledge Into the Food Chain book series (ISEKI-Food,volume 12)

Abstract

For thousands of years, the fruits (dates) of the date palm were consumed as staple food and believed to have remarkable nutritional, health, and economic value. Recent studies indicate that date seeds too contain significant amounts of beneficial food ingredients such as oleic acid, dietary fibers, and polyphenols. These compounds have been associated with reduced incidence of cardiovascular diseases and improved overall well-being. Date seeds have been lately exploited for production of foods such as bread and hot beverages without impairment to sensory characteristics. This review focuses on the antioxidant properties and health benefits of date seeds and describes a coffee-substitute drink based on date seeds. Using an undesired by-product of the date industry as a raw material for functional foods has great economic potential and is thus expected to grow in the coming years.

Keywords

  • Date seeds
  • Antioxidants
  • Coffee substitutes
  • Polyphenols

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Correspondence to Ayelet Fishman .

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Brouk, M., Fishman, A. (2016). Antioxidant Properties and Health Benefits of Date Seeds. In: Kristbergsson, K., Ötles, S. (eds) Functional Properties of Traditional Foods. Integrating Food Science and Engineering Knowledge Into the Food Chain, vol 12. Springer, Boston, MA. https://doi.org/10.1007/978-1-4899-7662-8_16

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