Abstract

Amaranth (Amaranthus spp) stands out as a promising pseudocereal and is gaining prominence for its nutritional profile. This review offers recent insights into amaranths, with a particular focus on their nutritional attributes, bioactive compounds, substances with adverse nutritional effects, health benefits, and potential industrial applications. Amaranths are gaining recognition for their significant nutritional value as they comprise proteins, dietary fibers, vitamins, and minerals. Moreover, it contains phytosterols such as phenolic compounds, flavonoids, and squalene, which possess notable antioxidant, anti-inflammatory, and anticancer properties. However, it also contains antinutritional elements, such as phytic acid, tannins, saponins, oxalates, and nitrates, which hinder its optimal use. Regular consumption of amaranths has been linked to cardiovascular health, reduced chronic disease risk, and improved immune function. The industrial potential of amaranth includes its use in gluten-free baked goods, functional foods, nutraceuticals, and pharmaceuticals due to its high essential amino acid, unsaturated fatty acid, and natural antioxidant content. The alteration in in vitro protein digestibility, antinutrient, mineral, and antioxidant activities during processing depends on various factors. Appropriate processing techniques, such as thermal treatment, soaking, and fermentation, can mitigate these factors and enhance the nutritional quality of amaranth products. In this context, this review highlights the use of amaranths as nutraceutical and functional foods, focusing on their bioactive compounds, antinutritional factors, processing methods, health benefits, and potential applications. This insight is crucial for driving innovative research aimed at maximizing the utilization of these grains, which are often underestimated.

Key words: Amaranth; Health benefits; Industrial prospects; Nutritional characteristics; Photochemical