Amaranth  (Amaranthus cruentus) is a plant belonging to the large family of the Amarantaceae.Amaranth contains a good content of amino acids including lysine, an essential amino acid. Some speci ...

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Amaranth  (Amaranthus cruentus) is a plant belonging to the large family of the Amarantaceae.

Amaranth contains a good content of amino acids including lysine, an essential amino acid.

Some species of amaranth:

• Amaranthus palmeri
• Amaranthus caudatus
• Amaranthus quitensis
• Amaranthus cruentus
• Amaranthus hypochondriacus
• Amaranthus mangostanus

 

Here I report the best abstract studies on amaranth with the bibliography that refers to the complete text.

Amaranth seed is a pseudocereal barely known and underutilized grain, more commonly produced in Mexico, Peru and other Andean countries, and cultivated on a small scale in other countries from South America and Central America. Its production presents great potential and has been initiated around the world, mainly because the amaranth plant presents many interesting characteristics, such as fast growth (in about ninety days), the possibility of its use in grain crop rotation systems, and the high nutritional value of its leaves and seeds. The amaranth seed is high in protein (17%), and its amino acid composition is close to the optimum amino acid balance required in the human diet (1). The objective of this study was to identify the major peptides generated by the in vitro hydrolysis of Amaranthus cruentus protein and to verify the effect of these peptides on the activity of 3-hydroxy-3-methyl-glutaryl-CoA reductase (HMG-CoA reductase), a key enzyme in cholesterol biosynthesis.  Their ability to inhibit the activity of HMG-CoA reductase was determined, and it has been discovered that the sequences GGV, IVG, and VGVL, significantly inhibited this enzyme, suggesting a possible hypocholesterolemic effect (2).

Amaranth flouris a valuable industrial raw material that has an unique chemical composition and may be used for nutrition of people suffering from intolerance to traditional cereals protein, including celiac disease patients. This research aim was to study the composition of amaranth flour of two types compared with semolina which is traditionally used for nutrition by Russian population, as well as to compare the composition of milk amaranth flour porridge with milk semolina porridge. The composition of amaranth whole-ground flour and amaranth flour of premium grade processed from amaranth seeds grown in Voronezh region has been researched. It is to be noted that protein content in amaranth flour was 10.8-24.3% higher than in semolina, and its biological value and NPU-coefficient were higher by 22.65 and 46.51% respectively; lysine score in amaranth flour protein of premium grade came up to 107.54%, and in semolina protein only 40.95%. The level of digestible carbohydrates, including starch, was lower in amaranth flour than in semolina by 2.79-12.85 and 4.76-15.85% respectively, while fiber content was 15.5-30 fold higher. Fat content in amaranth flour of premium grade was 2,4 fold lower than in whole-ground amaranth flour but it was 45% higher than in semolina. The main advantage of amaranth flour protein compared to wheat protein is the predominance of albumins and globulins and a minimal content of prolamines and alpha-gliadin complete absence. The specifics of chemical composition allow the amaranth flour to be recommended for being included into nutrition of both healthy children and adults and also celiac disease patients (3).

Amaranth studies

References_________________________________

 (1) Amaranth lunasin-like peptide internalizes into the cell nucleus and inhibits chemical carcinogen-induced transformation of NIH-3T3 cells.
Maldonado-Cervantes E, Jeong HJ, León-Galván F, Barrera-Pacheco A, De León-Rodríguez A, González de Mejia E, de Lumen BO, Barba de la Rosa AP
Peptides. 2010 Sep; 31(9):1635-42.
(2) Major peptides from amaranth (Amaranthus cruentus) protein inhibit HMG-CoA reductase activity.
Soares RA, Mendonça S, de Castro LÍ, Menezes AC, Arêas JA.
Int J Mol Sci. 2015 Feb 16;16(2):4150-60. doi: 10.3390/ijms16024150.
(3) Amaranth flour: characteristics, comparative analysis, application possibilities.
Zharkov IM, Miroshnichenko LA, Zviagin AA, Bavykina IA.
Vopr Pitan. 2014;83(1):67-73. Russian.

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