Grethel Teresa Choque-Delgado, Ana Rosmery Condo-Mamani, Maribel Gabriela Quispe-Sucso, Bruce R. Hamaker
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引用次数: 0
摘要
豆科植物是可食用的种子,具有很高的营养和功能价值。种植和食用豆科植物可以替代饥饿,保障弱势人群的粮食安全。本手稿探讨了安第斯原生豆类(如 Pajuro、Tarhui、Common bean 和 Lima beans)的营养和功能特性及潜在用途。它们含有宏观和微观营养素以及生物活性化合物,具有抗氧化、抗菌、抗糖尿病和抗高血压等功效,有益于消费者的健康。这些化合物包括蛋白质、肽、多酚、生物碱、维生素、矿物质等。此外,安第斯豆类因其技术特性而显示出工业潜力,可为其他食品增值。这些特性是由于它们含有淀粉、油脂、纤维和蛋白质,可以促进加工并获得具有适当感官特征的产品。安第斯豆类具有良好的营养和功能价值,有可能被纳入日常饮食。鉴于已积累的证据,我们认为应大力鼓励食用安第斯豆类的天然产品和加工产品。
Nutritional and Functional Value of Andean Native Legumes and Their Potential Industrial Application
Legumes are edible seeds that have high nutritional and functional value. Their cultivation and consumption turn out to be an alternative to hunger and guarantee food security in vulnerable populations. This manuscript explores the nutritional and functional properties and potential uses of native Andean legumes such as Pajuro, Tarhui, Common bean, and Lima beans. They contain macro and micronutrients and bioactive compounds with antioxidant, antimicrobial, antidiabetic, and antihypertensive that benefit consumer health. These compounds are particular proteins, peptides, polyphenols, alkaloids, vitamins, minerals, and among others. Moreover, Andean legumes have shown industrial potential due to their technological properties that could be useful in adding value to other food products. These properties are due to their content of starch, oil, fiber, and protein that could facilitate their processing and obtain products with adequate sensory characteristics. Andean legumes have good nutritional and functional value and have the potential to be included in daily diets. Given the accumulated evidence, we believe that the consumption of Andean legumes in nature and processed should be strongly encouraged.
期刊介绍:
Plant Foods for Human Nutrition (previously Qualitas Plantarum) is an international journal that publishes reports of original research and critical reviews concerned with the improvement and evaluation of the nutritional quality of plant foods for humans, as they are influenced by:
- Biotechnology (all fields, including molecular biology and genetic engineering)
- Food science and technology
- Functional, nutraceutical or pharma foods
- Other nutrients and non-nutrients inherent in plant foods