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Bioactive Compounds of Amaranth (genus Amaranthus)

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Bioactive Compounds in Underutilized Vegetables and Legumes

Part of the book series: Reference Series in Phytochemistry ((RSP))

Abstract

Several species of Amaranthus have a long history of consumption as a vegetable/cereal and usage in traditional medicine. A great miscellany of healthful compounds such as fatty acids, steroids, lipids, amino acids, vitamins, minerals, and bioactives, including alkaloids, flavonoids, glycosides, phenolic acids, saponins, terpenoids, tannins, and carotenoids have been found in Amaranthus seeds, roots, stem, and leaves, depending on the plant maturity stage, cultivar type, and geographical location. Preclinical studies have shown that the extracts and bioactive constituents of Amaranthus spp. confer several biological activities, including antioxidant, immunomodulatory, hepatoprotective, gastroprotective, cardioprotective, hypolipidemic, anticancerous, antidiabetic, and antimicrobial, which has ignited the interest of researchers in this modest vegetable all over the world. Although some potential health benefit-based mechanistic studies are available, a need exists to investigate in-depth the roles of these specific bioactives sourced from Amaranthus for their potential use in disease treatment and daily diet for a holistic well-being. Lately, investigators have also started to examine the use of amaranth leaves and seeds for the development of fortified food products whose consumption can lead to beneficial biological effects. Conversely, the plant is still missing recognition in the pharmaceutical and commercial food packaging sectors. The present chapter provides a detailed exploration of current research on the bioactive-constituents of amaranth, its use in traditional medicine, clinical studies validating traditional claims and recent trends in usage of this underutilized vegetable as a nutraceutical and functional food. This insight will be beneficial for encouraging exhaustive research which will promote effective utilization of amaranth.

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Abbreviations

BMI:

Body mass index

CE:

Catechin equivalent

DM*:

Dry matter

DM:

Diabetes mellitus

DW:

Dry weight

FW:

Fresh weight

GAE:

Gallic acid equivalent

GAF:

Germinated amaranth flours

GST:

Glutathione-S-transferase

Hb:

Hemoglobin

HDL:

High-density lipoprotein

HIV:

Human immunodeficiency virus

LPO:

Lipid peroxidation

MDA:

Malondialdehyde

MRS:

Menopause rating scale

NO:

Nitric oxide

QE:

Quercetin equivalent

RBC:

Red blood cells

RDA:

Recommended dietary allowance

RE:

Rutin equivalent

SOD:

Superoxide dismutase

SP:

Soluble protein

SPF:

Sun protection factor

TAC:

Total antioxidant capacity

TAC*:

Total anthocyanin content

TFC:

Total flavonoid content

TPC:

Total phenolic content

TTC:

Total tannin content

UTI:

Urinary tract infection

UV:

Ultraviolet

*:

Denotes that the index term is used for less commonly used parameter

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Acknowledgments

The authors would like to thank all the researchers who have shared their work on the subject in the public domain. We have tried our best to cite all relevant data pertaining to the subject in the last decade; however, any overlook is purely unintentional and may please be excused.

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Authors and Affiliations

  1. Department of Research, R & T Block, Bhopal Memorial Hospital and Research Centre, Bhopal, India

    Puneet Gandhi & Ravindra M. Samarth

  2. Department of Biotechnology, Barkatullah University, Bhopal, India

    Kavita Peter

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  1. Puneet Gandhi
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  2. Ravindra M. Samarth
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  3. Kavita Peter
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  1. Department of Botany, Karnatak University, Dharwad, Karnataka, India

    Hosakatte Niranjana Murthy

  2. Dept of Horticultural Science, Chungbuk National University, Cheonju, Korea (Republic of)

    Kee Yoeup Paek

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Gandhi, P., Samarth, R.M., Peter, K. (2021). Bioactive Compounds of Amaranth (genus Amaranthus). In: Murthy, H.N., Paek, K.Y. (eds) Bioactive Compounds in Underutilized Vegetables and Legumes. Reference Series in Phytochemistry. Springer, Cham. https://doi.org/10.1007/978-3-030-44578-2_3-1

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  • DOI: https://doi.org/10.1007/978-3-030-44578-2_3-1

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