Título:	Health benefits of green banana consumption : a systematic review
Autor(es):	Falcomer, Ana Luisa Riquette, Roberta Figueiredo Resende Lima, Bernardo Romão de Ginani, Verônica Cortez Zandonadi, Renata Puppin
ORCID:	https://orcid.org/0000-0003-2361-8906 https://orcid.org/0000-0003-0370-3089
Assunto:	Banana verde Biomassa de banana verde Banana verde - farinha Banana verde - polpa
Data de publicação:	2019
Editora:	MDPI
Referência:	FALCOMER, Ana Luisa et al. Health benefits of green banana consumption: a systematic review. Nutrients, v. 11, n. 6, 1222, 2019. DOI: https://doi.org/10.3390/nu11061222. Disponível em: https://www.mdpi.com/2072-6643/11/6/1222/htm. Acesso em: 13 jun. 2019.
Abstract:	Despite the growing demand for green banana (GB) products, there is no review study regarding their potential health benefits. We aimed to compare the health benefits among different GB products by a systematic review. We researched six electronic databases (PubMed, EMBASE, Scopus, Science Direct, Web of Science, and Google Scholar) from inception to March 2019. We found 1009 articles in these databases. After duplicate removal, we screened 732 articles’ titles and abstracts, and selected 18 potentially relevant studies for full-text reading. We added five records from the reference list of the fully-read articles and seven suggested by the expert. Twelve articles were excluded. In the end, 18 studies were considered for this systematic review. Ten studies were conducted with green banana flour and eight with the green banana pulp/biomass. Most of the GB health benefits studied were related to the gastrointestinal symptoms/diseases, followed by the glycemic/insulin metabolism, weight control, and renal and liver complications associated to diabetes. Only one study did not confirm the health benefit proposed. It is necessary to standardize the GB dose/effect to different age groups and different health effects considering the GB variety and ripeness level. Further studies are necessary to present better detailing of GB product and their health effects considering all the raw-material characteristics.
Licença:	© 2019 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
DOI:	https://doi.org/10.3390/nu11061222
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