The chemistry behind amaranth grains

Abstract

Amaranth (Amaranthus spp., Greek “eternal”) originates in South America, specifically Ecuador, Peru and Bolivia. Even NASA astronauts used amaranth as part of their diet in the universe. Botanically, amaranth belongs to the family of dicotyledonous plants Amaranthaceae, which includes more than 60 species, most of which are weeds. They can grow in width and in height, and there are both low and varieties that grow up to 4 meters high.1,2 Three varieties of amaranth are the most important: A. hypochondriacus (Mexico), A. cruentus (Guatemala) and A. caudatus (Peru and other countries in the Andes). The variety A.hypochondriacus is examined the most widely and thoroughly.3,4 Due to favorable agricultural, nutritional and functional characteristics, there is an increasing interest in the use of amaranth in nutrition in the last few decades. Amaranth is richer in proteins and lipids, but contains less starch, compared to common cereals. Amaranth grain is rich in phytochemicals (secondary metabolites), such as routine, nictoflorin and isoquercetin, which have a positive effect on human health. It does not contain gluten, so it can be used in the diet of celiacs. Also, the plant is resistant, adaptable and easy for breeding and growing.2