Alimentos afrodisíacos: levantamento bibliográfico da produção científica nacional

Abstract

Objective: Objective: To outline general profiles of national scientific production about aphrodisiac foods. Methods: We proceeded through a bibliographic survey with a qualitative approach in periodicals with access considering the period from 2004 to 2020, in four databases with free access, having as an “aphrodisiac” descriptor, and as an inclusion criterion the occurrence of it at least once in the title or body text. Results: The national literature on the subject is still scarce, bibliographic studies prevailing. Despite the strong cultural influence of aphrodisiacs in the most diverse peoples since antiquity, no scientific evidence regarding the aphrodisiac effects attributed to certain foods. Final Considerations: In addition to nutritional, gastronomic and culinary aspects, this subject involves the human being in its different aspects such as the social and the emotional, evidencing thus the importance of studies of this nature.