Native Crops in Latin America by Repo-Carrasco-Valencia, Ritva; Cristina Tomás, Mabel;

Short description:

Recently, there has been notable growth in interest in ancient Latin American crops, such as chia, amaranth, quinoa, and Andean lupin. This book reports research related to the use of these crops as sources of bioactive compounds (proteins, hydrolysates, peptides, antioxidants, pre- and probiotics) and as ingredients in functional foods.

Long description:

Functional foods improve health and can reduce the risk of different diseases. In this sense, a variety of bioactive compounds present in functional foods are able to modulate inflammatory responses or exhibit interesting bioactivities such as antihypertensive, antioxidants, anticancer, antimicrobials, anticariogenics, among others.

There is a revalorization and mounting characterization on ancient grain crops of Latin America such as chia, amaranth, quinoa, Andean lupin, sacha inchi. This area also posseses a huge variety of native fruits such as camu camu, goldenberry, lucuma, which have health-promoting compounds. Native Crops in Latin America: Biochemical, Processing, and Nutraceutical Aspects explores recent investigations related to the potential use of the native crops as sources of bioactive compounds (proteins, hydrolysates, peptides, antioxidants, essential lipids, dietary fiber, pre- and probiotics) and as ingredients in functional foods.

• Contributes to increasing knowledge of Latin American crops








• Contains information of various native crops and nutraceutical potentiality








• Discusses characterization of their by-products








• Explores revaluation and food application for enrichment food matrices

This book contains recent findings impacting research in subjects such as cardiovascular and gastrointestinal systems, gut microbiota, delivery systems, product development, and gastronomy. Such information on Latin American crops may significantly influence the well-being, health, and nutrition of consumers. This will be a useful resource for food scientists, food technologists, nutritionists, ingredient manufacturers, and health care professionals, and relevent knowledge for any University’s Food Science department.

Also available in the Food Biotechnology and Engineering series:

Volatile Compounds Formation in Specialty Beverages, edited by Felipe Richter Reis and Caroline Mongruel Eleutério dos Santos (ISBN: 9780367631901)

For a complete list of books in this series, please visit our website at: https://www.routledge.com/Food-Biotechnology-and-Engineering/book-series/CRCFOOBIOENG

Table of Contents:

CONTENTS

Series Preface ix
Preface xiii
Acknowledgments xv
List of Contributors xvii

1 Andean Native Grains, Quinoa, and Lupin as Sources of Bioactive Components 1

2 Quinoa, Kañiwa, Amaranth, and Lupin as Ingredients in Gluten-Free Baking 35

3 Biodiversity of Andean Maize (Zea mayz). Nutritional, Functional, and Technological

Properties 61

4 Bioactive Compounds in Native Cocoa (Theobroma cacao L.) 91

5 The Impact of Andean Biodiversity on a Healthy Diet and Assessment of the Anti-Inflammatory Potential of the Peruvian Cuisine 115

6 Nutritional Attributes and Effect of Processing on Peruvian Chili Peppers 161

7 Characterization and Preservation of the Bioactive Compounds of Sacha Inchi (Plukenetia volubilis and P. huayllabambana) Oils 185 Nancy Chasquibol Silva, Rafael Alarcón Rivera, Raquel B. Gómez-Coca, Wenceslao Moreda, and M. Carmen Pérez-Camino

8 Action of Amaranth Peptides on the Cardiovascular System 209

9 Effect of Amaranth Bioactive Peptides on the Gastrointestinal System 237

10 Development of Delivery Systems of Bioactive Compounds Using Chia Seed
By-Products 265

11 New Approaches about Nutraceutical Aspects of Dietary Fiber From Chia Seeds as a Functional Ingredient 287

12 Chia Proteins as a Source of Bioactive Peptides to Enhance Human Health Benefits 307

13 Effects of Phytochemicals in Native Berries on the Reduction of Risk Factors of Age-Related Diseases 337

Index 371