Peruvian Andean grains: Nutritional, functional properties and industrial uses

Area of Science:

• Agricultural Science
• Food Science
• Nutritional Science

Background:

• Andean geography supports cultivation of nutrient-dense food plants.
• Andean grains are globally recognized for their exceptional nutritional profiles.

Purpose of the Study:

• To detail the nutritional and functional properties of Andean grains.
• To explore the industrial potential of these valuable crops.

Main Methods:

• Review of scientific literature on Andean grains.
• Analysis of bioactive compounds and their health benefits.
• Assessment of in vitro and in vivo study findings.

Main Results:

• Quinoa, amaranth, canihua, and Andean corn possess bioactive compounds.
• These compounds exhibit antioxidant, antimicrobial, and anti-inflammatory effects.
• Demonstrated functional potential through numerous scientific studies.

Conclusions:

• Andean grains offer significant health benefits and functional properties.
• These crops hold potential for industrial applications in functional foods.
• Recommendations include daily dietary inclusion and use of active compounds in the food industry.