The Dual Nature of Amaranth—Functional Food and Potential Medicine

Baraniak, Justyna; Kania-Dobrowolska, Małgorzata

doi:10.3390/foods11040618

Cited by 45 publications

(31 citation statements)

References 34 publications

(55 reference statements)

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“…In the protein value chart score published by the Food and Agriculture Organization (FAO, Rome, Italy), amaranth falls below egg and above cow’s milk. According to WHO reports, it is the second most valuable nutrient in the world and can supply the nutrient requirements recommended by the WHO for individuals [ 3 , 8 , 10 , 11 ]. Reports show that amaranth grain is gluten-free, and its lysine, methionine and arginine contents areabout 2–3 times greater than those of legumes (such as peas, beans, soybeans, etc.)…”

Section: Introductionmentioning

confidence: 99%

Effects of Using Processed Amaranth Grain with and without Enzyme on Performance, Egg Quality, Antioxidant Status and Lipid Profile of Blood and Yolk Cholesterol in Laying Hens

Hosseintabar-Ghasemabad

Janmohammadi

Hosseinkhani

et al. 2022

Animals

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The objective of this study was to investigate the effects of feeding Amaranthus hybridus chlorostachys grain (AG) with (+E) and without enzyme (−E) on performance, egg quality, antioxidant status and lipid profile of blood serum and yolk cholesterol in laying hens. A total of 960 white leghorn (Hy-line W-36) commercial layers (56 weeks) were divided into 10groups with 8 replicates per group (12 birds per replicate, including 3 adjacent cages with 4 birds each). A completely randomized design was implemented with a 5 × 2 factorial arrangement of treatments consisting of five levels of AG (0, 100, 200, 300 and 400 g/kg) and two levels of multienzyme complex addition (0 −E and 0.25 +E g/kg) fed to the hens for 12 weeks (2 wk. adaptation + 10 wk. main experiment). Feed intake (FI) and percentage of hen day production (HDP) were not affected by main effect of the AG level, but egg mass (EM) and egg weight (EW) were decreased (p < 0.01), and the feed conversion ratio (FCR) was impaired (p < 0.01). EM, EW and FCR were improved by enzyme addition (p < 0.01). EM, EW and FCR were affected (p < 0.01) by the interaction of AG and enzyme addition. The highest value of EM and the lowest value of FCR were observed in hens on the diet containing 200 g/kg AG with enzyme addition. Egg yolk cholesterol content was reduced (p < 0.05) by up to 10% with increasing levels AG in experimental diets. The egg quality traits, including Haugh units of protein quality, strength and shell thickness, were not affected by the main effects or interaction of AG and enzyme consumption. Amaranth feeding led to a decrease (p < 0.05) in triglyceride (TG) and low-density lipoprotein (LDL) while also promoting increases (p < 0.05) in the high-density lipoprotein (HDL) and total antioxidant capacity (TAC) of the blood. A comparison of the effects of contrasts showed that functional parameters (except FI), yolk cholesterol, antioxidant parameters (except MDA) and blood lipid profile had differed significantly (p < 0.05) between the hens fed amaranth versus those not fed amaranth. These findings indicate that feeding a diet containing up to 200 g/kg of AG with enzyme addition can improve EW, EM and FCR. Feeding laying hens diets containing AG also positively influenced blood traits and antioxidant status in laying hens while reducing egg yolk cholesterol content.

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Section: Introductionmentioning

confidence: 99%

Effects of Using Processed Amaranth Grain with and without Enzyme on Performance, Egg Quality, Antioxidant Status and Lipid Profile of Blood and Yolk Cholesterol in Laying Hens

Hosseintabar-Ghasemabad

Janmohammadi

Hosseinkhani

et al. 2022

Animals

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“…Furthermore, the bioactive peptides of amaranth have potential in cancer therapy. The anticancer factor is derived from the water extract of two amaranth species (amaranth and amaranth hybrid) (Baraniak & Kania-Dobrowolska, 2022). Morphological changes in the cells of animals treated with amaranth extract have been observed, with results indicating apoptosis of cancer cells (Tang et al, 2019).…”

Section: Functional Properties Of Bioactive Peptides From Amaranth Pr...mentioning

confidence: 99%

Structural, nutritional, and functional properties of amaranth protein and its application in the food industry: A review

Zhang

Shi

et al. 2023

Sustainable Food Proteins

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Due to population and environmental concerns, more sustainable proteins are needed as alternatives to traditional proteins, including meat, milk, and soy proteins. Amaranth protein has been considered as a complete protein that is also gluten-free and balanced in amino acid composition. Amaranth protein is rich in bioactive peptides, and its hydrolysis products have been demonstrated to be potential in preventing several diseases such as cardiovascular disease, cancer, and diabetes. Amaranth protein is high in albumin, glutenin, and globulin, whereas the variability in albumin and glutenin content is dependent on the geography and variety of amaranth. In the food industry, amaranth protein is currently used in nutritionally fortified foods, gluten-free foods, and food protein-based films. Due to its excellent nutritional and bifunctional properties, amaranth protein has shown a great potential in functional foods and meat analogues. This review provides an overview of several properties of amaranth protein, including nutrition, bioactivity, structure, as well as its applications in the food industry and prospects. By reviewing the above properties of amaranth protein, it is considered as one of the promising sustainable alternative protein sources for future foods.

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“…Amaranthus spp., also known as Amaranths, constitute a group of edible plants known as Pseudo-cereals which are consumed not only for their food use but also for their medicinal benefits [ 47 ]. This dual character as a food and drug serves as the basis for its economic importance, even in poor countries.…”

Section: Applications Of Knottin-rich Peptidesmentioning

confidence: 99%

Nutritional and Pharmaceutical Applications of Under-Explored Knottin Peptide-Rich Phytomedicines

Attah

Lawal

Yusuf

et al. 2022

Plants

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Phytomedicines reportedly rich in cystine knot peptides (Knottins) are found in several global diets, food/herbal supplements and functional foods. However, their knottin peptide content has largely been unexplored, notably for their emerging dual potentials at both the food and medicine space. The nutritional roles, biological targets and mechanism(s) of activity of these knotted peptides are largely unknown. Meanwhile, knottins have recently been unveiled as emerging peptide therapeutics and nutraceuticals of primary choice due to their broad spectrum of bioactivity, hyper stability, selective toxicity, impressive selectivity for biomolecular targets, and their bioengineering applications. In addition to their potential dietary benefits, some knottins have displayed desirable limited toxicity to human erythrocytes. In an effort to appraise what has been accomplished, unveil knowledge gaps and explore the future prospects of knottins, an elaborate review of the nutritional and pharmaceutical application of phytomedicines rich in knottins was carried out. Herein, we provide comprehensive data on common dietary and therapeutic knottins, the majority of which are poorly investigated in many food-grade phytomedicines used in different cultures and localities. Findings from this review should stimulate scientific interest to unveil novel dietary knottins and knottin-rich nutraceutical peptide drug candidates/leads with potential for future clinical application.

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The Dual Nature of Amaranth—Functional Food and Potential Medicine

Cited by 45 publications

References 34 publications

Effects of Using Processed Amaranth Grain with and without Enzyme on Performance, Egg Quality, Antioxidant Status and Lipid Profile of Blood and Yolk Cholesterol in Laying Hens

Effects of Using Processed Amaranth Grain with and without Enzyme on Performance, Egg Quality, Antioxidant Status and Lipid Profile of Blood and Yolk Cholesterol in Laying Hens

Structural, nutritional, and functional properties of amaranth protein and its application in the food industry: A review

Nutritional and Pharmaceutical Applications of Under-Explored Knottin Peptide-Rich Phytomedicines

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