Mashua (Tropaeolum tuberosum Ruiz & Pavón): Nutritional Composition, Bioactive Compounds, and Functional Potential as an Andean Natural Ingredient

Abstract

Mashua (Tropaeolum tuberosum), an underutilized Andean tuber, has gained increasing scientific interest due to its exceptional nutritional composition and high bioactive phytochemical content. This narrative review synthesizes evidence from 68 peer-reviewed studies published up to August 2025, obtained through searches in Scopus and Web of Science, examining its macro- and micronutrient profile, richness in starch, proteins, and vitamin C, and diverse bioactive compounds, including glucosinolates, anthocyanins, and flavonoids. These metabolites exhibit strong antioxidant, anti-inflammatory, anticancer, and cardioprotective activities, with the highest concentrations being observed in purple and black morphotypes. Recent studies demonstrated that incorporating mashua into bakery, extruded, and fermented food formulations enhanced nutritional value and oxidative stability. Overall, mashua represents a promising natural ingredient for functional foods and nutritional applications. Further research is required to optimize processing conditions, improve the stability and bioavailability of its active compounds, and validate its health-promoting effects.