**3. Sapindaceae Family**

The Sapindaceae family belongs to the order of Sapindales angiosperm plants, has 141 genera and approximately 2000 identified species, 28 genera and about 418 species being native to Brazil. It is predominantly found in tropical and subtropical climates, with rare occurrence of some genera in countries with temperate climate [13]. This family is morphologically characterized by the presence of shrubs, lianas with tendrils and trees, whose leaves can be alternate or opposite, composed, trifoliate, unifoliated, pinnate or webbed, with present or absent stipules and unisexual and monoic flowers [14]. In addition, this plant family has species with edible fruits with industrial potential, for example, *Litchichinensis* Sonn. (lychee), *Melicoccus bijugatus* Jacq. (mamoncillo or Spanish lime), *Nephelium lappaceum* L. (rambutão) and *Talisia esculenta* (A. St. Hil) Radlk. (pitomba). Other species have known medicinal and ichthyotoxic properties, such as species of the genera *Paullinia* L. and *Serjania* Mill., and there are those that can be simply ornamental, such as *Paullinia pinnata* L. and *P. elegans* (cipó-timbó). The flowers of these species are usually tetrameric or pentameric, with an extra-stamen nectary, that is, located between the androceu and the perianth. Fruits can be dehiscent or indehiscent, ranging from berries and capsules to schizocarps [15–17].

#### *3.1. Genus Talisia and Species Talisia esculenta*

The genus *Talisia* was first described by Aublet in 1775. Soon after, in 1778, following up on Aublet's findings, Rodlkofer carried out several studies on this genus. About 10 species of the genus *Talisia* have nutritional properties, including *Talisia esculenta* (popularly known as "pitombeira", although the name is also used for other species of the same genus, such as *T. acutifolia* Raldk, *T. cerasina* (Benth). Radlk. and *T. cupularis* Radlk., all from the Amazon [14]).

The species has characteristics that help it adapt to areas along the margins of water courses, such as rapid growth and large seed production, which are dispersed with high water content, that is, recalcitrant seeds, which should be sown quickly, as they are only viable for a short time in the environment [18].

Fruits produced by this species are consumed by humans and birds, with economic importance attributed to their nutritional properties and characteristic flavor, desired in regional cuisine, being used in the manufacture of pulps, jams, sweets, and jellies. In addition, the wood derived from the trunks is used in the manufacture of furniture and decorative objects, while leaves and seeds have been investigated in several studies due to their reported therapeutic properties based on their popular use [19].

#### 3.1.1. Geographic Distribution and Popular Use

*T. esculenta* although native to Brazil, has a cosmopolitan distribution and occurs in several other countries such as Bolivia, Paraguay, Colombia, Ecuador, Peru and Argentina, where the climate is favorable for its development [20]. It can be found in the native and wild state or cultivated and despite

being a tropical climate plant, it adapts well to subtropical areas, with preference for alluvial soils in valley bottoms. Its flowering occurs from August to October and the fruit maturation occurs between January and March, which may vary according to the region in which the species is found [21,22].

The use of *T. esculenta* by the population is mainly for food and medicinal purposes. The fruit is commonly used for fresh consumption or in the form of by-products. The other plant parts are associated with therapeutic purposes, such as leaves, which are popularly used for back pain and rheumatism, seeds for diarrhea, dehydration and as astringents and barks for kidney problems [9,23].

The therapeutic use of teas made from the leaves can vary according to the region. An example was reported in an ethnobotanical study of species with medicinal use, which describes the use of *T. esculenta* leaves tea as antihypertensive, a property little mentioned by the inhabitants of other regions of the country [24]. Regarding the form of preparation, tea is usually obtained from freshly harvested or dried plant parts produced through the method of infusion or decoction, using leaves to prepare tea by infusion, while seeds and bark are used to prepare tea by decoction. Some studies point out a concern in relation to the hygiene of plant parts to be used and the way they are dried and stored, which can favor contamination or proliferation of deteriorating microorganisms [25,26].

In the preparation of teas using the infusion method, the popularly used solvent is boiling water, in which the vegetable is immersed for about 30 min. After this time, the tea is leached and cooled until it reaches an ideal temperature for consumption. Unlike infusion, in decoction, which is the most widely used form of tea preparation, the vegetable is in direct contact with water throughout the process, from heating to boiling; then the tea is leached and cooled to be consumed. A negative consequence associated with these methods is the degradation of some thermolabile compounds that do not resist exposure to intense heat [27].
