Peruvian Andean grains: Nutritional, functional properties and industrial uses

Grethel Teresa Choque Delgado, Katerin Victoria Carlos Tapia, Maria Cecilia Pacco Huamani, Bruce R. Hamaker

Research output: Contribution to journalReview articlepeer-review

Abstract

The Andean geography induces favorable conditions for the growth of food plants of high nutritional and functional value. Among these plants are the Andean grains, which are recognized worldwide for their nutritional attributes. The objective of this article is to show the nutritional and functional properties, as well as industrial potential, of Andean grains. Quinoa, amaranth, canihua, and Andean corn are grains that contain bioactive compounds with antioxidant, antimicrobial, and anti-inflammatory activities that benefit the health of the consumer. Numerous in vitro and in vivo studies demonstrate their functional potential. These high-Andean crops could be used industrially to add value to other functional food products. These reports suggest the inclusion of these grains in the daily diets of people and the application of their active compounds in the food industry.

Original languageEnglish
JournalCritical Reviews in Food Science and Nutrition
DOIs
StateAccepted/In press - 2022

Bibliographical note

Publisher Copyright:
© 2022 Taylor & Francis Group, LLC.

Keywords

  • amaranth
  • canihua
  • functional
  • industrial uses
  • maize
  • Quinoa

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