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Amaranth (Amaranthus spp.): Food Properties and Potential Health Benefits

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Neglected Plant Foods Of South Asia

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Abstract

Amaranth is worldwide grown as a principal grain crop with almost 400 varieties and 70 species. It contains notable amount of primary metabolites mainly protein, secondary metabolites, vitamins, and minerals. Traditionally, amaranth boiled leaves and roots are known to comfort breathing problems, control blood sugar level, and provide aid in digestion. Pharmacological studies of its powder and extracts showed antidiabetic, antioxidant, anticancer, and anti-inflammatory properties. Amaranth ability to withstand harsh environmental conditions owing to climate change outlined its importance in preview to preserve biodiversity and food security. Major staple crops are not able to satisfy the routine needs of both macro and micro nutrients and mentioned needs can be fulfilled by rotating the major crops with minor crop like Amaranth. Amaranths’ low content of prolamins makes it an ideal choice for celiac patients and gluten free product development i.e., a market of million dollars. This review discusses in detail about the nutritional profile, global market potential, adaptability to harsh environment, and health promoting features of Amaranth. Anti-nutritional factors, strategies to improve nutrition, and industrial applications are also discussed.

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All authors read and approved the final manuscript and declare that they have no conflict of interest.

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Authors and Affiliations

  1. Multan College of Food & Nutrition Sciences, Multan Medical and Dental College, Multan, Pakistan

    Asad Abbas & Naveed Ahmad

  2. Department of Food Science and Technology, Faculty of Food Science and Nutrition, Bahauddin Zakariya University, Multan, Pakistan

    Wisha Saeed, Muhammad Qamar, Muhammad Usama & Muhammad Zulqarnain Khan

  3. Institute of Food Science and Human Nutrition, Department of Food Development and Food Quality, Gottfried Wilhelm Leibniz University Hannover, Hannover, Germany

    Tuba Esatbeyoglu

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  1. Asad Abbas
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  2. Naveed Ahmad
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  3. Wisha Saeed
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  4. Muhammad Qamar
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Editors and Affiliations

  1. Department of Food Science and Technology, Bahauddin Zakariya University, Multan, Punjab, Pakistan

    Tariq Ismail

  2. Faculty of Food Science and Nutrition, Bahauddin Zakariya University, Multan, Punjab, Pakistan

    Saeed Akhtar

  3. Department of Food Technology Engineering and Nutrition, Lund University, Lund, Sweden

    Claudia E. Lazarte

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Abbas, A. et al. (2023). Amaranth (Amaranthus spp.): Food Properties and Potential Health Benefits. In: Ismail, T., Akhtar, S., Lazarte, C.E. (eds) Neglected Plant Foods Of South Asia. Springer, Cham. https://doi.org/10.1007/978-3-031-37077-9_11

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