SciELO - Scientific Electronic Library Online

 
vol.21 número2Determinantes económicos y sociopolíticos de los conflictos socioambientales en el Perú índice de autoresíndice de assuntospesquisa de artigos
Home Pagelista alfabética de periódicos  

Serviços Personalizados

Journal

Artigo

Indicadores

  • Não possue artigos citadosCitado por SciELO

Links relacionados

Compartilhar


Revista de Investigaciones Altoandinas

versão On-line ISSN 2313-2957

Resumo

YABAR VILLANUEVA, Emilio  e  REYES DE LA CRUZ, Vilma. Maca (lepidium meyenii walpers) andean functional food: bioactive, biochemical and biological activity. Rev. investig. Altoandin. [online]. 2019, vol.21, n.2, pp.139-152. ISSN 2313-2957.  http://dx.doi.org/10.18271/ria.2019.457.

Maca is nutritious, energetic and functional food. As a defense mechanism, its secondary metabolites react to biotic and abiotic stress, during pre-harvest, harvest and traditional post-harvest drying. The aim of this review is to evaluate and provide relevant scientific information about bioactives, biochemistry and biological activity of the maca (Lepidium meyenii Walpers or Lepidium peruvianum Chacón) related to health and reassess its functional food condition. A search of four electronic databases and information required from the authors was used for this review. There is a lack of in vivo and clinical research with more representative sample sizes and more consistent methodologies. Therefore, glucosinolates, phenolic compounds, phytosterols, macaenes, macamides, macahidantoins, meyeniins, alkaloids and others formed during the productive cycle of maca act synergistically to prevent chronic diseases when consumed as part of a varied diet (functional), very common in our food culture and not as isolated bioactive compounds (nutraceutical) from the biological context as pretended by the pharmaceutical industry

Palavras-chave : Lepidium meyenii; Lepidium peruvianum; andean products; biosynthesis; degradation; health.

        · resumo em Espanhol     · texto em Espanhol     · Espanhol ( pdf )

 

Creative Commons License Todo o conteúdo deste periódico, exceto onde está identificado, está licenciado sob uma Licença Creative Commons