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dc.contributor.author
Añon, Maria Cristina
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dc.contributor.other
Ferranti, Pasquale
dc.date.available
2024-07-03T11:58:52Z
dc.date.issued
2023
dc.identifier.citation
Añon, Maria Cristina; Health benefits of Amaranth; Elsevier; 2023; 120-140
dc.identifier.isbn
978-0-12-824166-0
dc.identifier.uri
http://hdl.handle.net/11336/238883
dc.description.abstract
Globally, new trends are required to solve current problems in the population’s nutritional status. Examples of these problems are malnutrition and the current tendency to consume healthy foods, mainly of plant origin. In this sense, amaranth, an ancestral crop, is an interesting alternative to face both situations.In this article, the properties and characteristics of macro and micro-components of amaranth are discussed, which clearly show the nutritional profile of the edible parts of its leaves and grains. The biological activities of the main components, particularly of the grain, which have been studied so far, are also discussed. These properties, which include antihypertensive, antioxidant, antitumoral, and immunomodulatory activities, among others, support the use of amaranth in traditional medicine in different regions of the world.Lastly, the formulation of foods based on amaranth, such as foods with a good nutritional profile, gluten-free foods and functional foods is discussed. Some of these foods are also suitable for vegetarians and vegans.Amaranth, a crop that is not yet extensively used worldwide, is undoubtedly an extremely interesting source of compounds with good nutritional characteristics for human healthitable for vegetarians and vegans.Amaranth, a crop that is not yet extensively used worldwide, is undoubtedly an extremely interesting source of compounds with good nutritional characteristics for human health
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Elsevier
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dc.rights
info:eu-repo/semantics/restrictedAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
Amaranth
dc.subject
Health
dc.subject.classification
Alimentos y Bebidas
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dc.subject.classification
Otras Ingenierías y Tecnologías
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dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS
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dc.title
Health benefits of Amaranth
dc.type
info:eu-repo/semantics/publishedVersion
dc.type
info:eu-repo/semantics/bookPart
dc.type
info:ar-repo/semantics/parte de libro
dc.date.updated
2024-05-07T13:38:39Z
dc.journal.pagination
120-140
dc.journal.pais
Países Bajos
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dc.description.fil
Fil: Añon, Maria Cristina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/abs/pii/B978012823960500010X
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/https://doi.org/10.1016/B978-0-12-823960-5.00010-X
dc.conicet.paginas
1414
dc.source.titulo
Sustainable Food Science: A Comprehensive Approach
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