TY - JOUR
T1 - Peruvian Andean grains
T2 - Nutritional, functional properties and industrial uses
AU - Choque Delgado, Grethel Teresa
AU - Carlos Tapia, Katerin Victoria
AU - Pacco Huamani, Maria Cecilia
AU - Hamaker, Bruce R.
N1 - Publisher Copyright:
© 2022 Taylor & Francis Group, LLC.
PY - 2022
Y1 - 2022
N2 - 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.
AB - 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.
KW - amaranth
KW - canihua
KW - functional
KW - industrial uses
KW - maize
KW - Quinoa
UR - http://www.scopus.com/inward/record.url?scp=85129749659&partnerID=8YFLogxK
U2 - 10.1080/10408398.2022.2073960
DO - 10.1080/10408398.2022.2073960
M3 - Artículo de revisión
C2 - 35544604
AN - SCOPUS:85129749659
JO - Critical Reviews in Food Science and Nutrition
JF - Critical Reviews in Food Science and Nutrition
SN - 1040-8398
ER -