ACTION OF AMARANTH PEPTIDES ON THE CARDIOVASCULAR SYSTEM

MARÍA CRISTINA AÑON; ALEJANDRA V. QUIROGA; SCILINGO ADRIANA; SABBIONE ANA CLARA; AGUSTINA E. NARDO; SANTIAGO E. SUAREZ

Native crops in Latin America: Processing and nutraceutical aspects

CRC Press

Lugar: Florida; Año: 2022; p. 1 - 382

The global food supply is dominated by only three crops: wheat, rice, and maize. These grains contribute to nearly 60% of calories obtained by humans from plants. Plant genetic diversity has been abandoned as farmers worldwide have changed their local crops and cultivars for genetically uniform, high-yielding varieties; consequently, countries are dependent on the same staple crops today. Reliance on few grains presents a risk of crop failure and, from a nutritional point of view, it seems to be detrimental to long-term health. Nutritional issues, such as hidden hunger derived from micronutrient deficiencies, food allergies, and chronic diseases such as obesity and cardiovascular and degenerative diseases, represent an enormous challenge for the future.Latin America is the region where several food crops originated, and which are nowadays cultivated worldwide, such as maize, common beans, potato, peanut, and tomato. However, there are many other crops that have not received much attention beyond their own place. These crops could be regarded as true natural treasures, or superfoods, for consumers due to their high nutritional and nutraceutical values. Andean lupin and maize, quinoa, kañiwa, amaranth, chia, sacha inchi, native cocoa, chili peppers, and native berries are all excellent sources of macro- and micronutrients, as well as bioactive compounds. These crops are traditionally consumed by local inhabitants directly, without further processing and transformation. Indigenous communities have valuable knowledge about the traditional use of these crops as food and medicinal sources; present-day scientific research seeks to recover this ancestral know-how.Researchers from different countries have oriented their studies toward the potential use of these native crops as sources of bioactive and health-promoting compounds (proteins, hydrolysates, peptides, antioxidants, essential lipids, dietary fiber, pre- and probiotics) as ingredients and extracts in functional foods.This book focuses on recent findings related to the impact of the research in diverse aspects: cardiovascular and gastrointestinal systems, gut microbiota, delivery systems, product development, and gastronomy. It may be a useful resource for food scientists, food technologists, nutritionists, ingredient manufacturers, technical people at industrial organizations, and health care professionals. It should be relevant knowledge for food science and nutrition departments in universities as well. We hope that this book will contribute to increasing the knowledge on Latin American crops, which may significantly influence the nutritional status, health, and well-being of consumers all over the world.