ABSTRACT
Amaranth is a high-protein and gluten-free grain rich in bioactive compounds. Because of this, several health benefits have been associated with a habitual consumption of amaranth grains. Among the beneficial effects of including amaranth in a healthy diet are lower blood cholesterol and glucose levels, due to the squalene content, and the low glycemic index of the grains. Bioactive peptides found in amaranth have also demonstrated antihypertensive and anti-inflammatory properties, and its content of polyphenols contributes to the grain’s high antioxidant capacity. While processing usually has a negative impact on the nutritional quality of grains, optimized procedures in amaranth have demonstrated not only can processing enhance its nutritional properties, but also enhance the grains’ versatility for the preparation of various food products, such as beverages, baked goods, soups, gluten-free snacks, and biofortified foods. Overall, the great potential of the highly nutritious amaranth grains is evident from the food industry and the health sector perspective, making this pseudo-cereal an ideal functional food that can be aimed to different population groups.
