Kañihua (Chenopodium pallidicaule Aellen), an ancestral Inca seed and optimal functional food and nutraceutical for the industry: Review

Abstract

The Andean kañihua seed (Chenopodium pallidicaule Aellen) is widely used as an ancestral nutraceutical with great industrial potential and is a little-researched seed. It has high biological and nutritional value due to its protein content of 15–19 %, optimal balance of essential amino acids, essential fatty acids, mineral content, vitamins, and non-bitter saponin content. It is a potential source of peptides with different pharmacological activities such as antimicrobials, antioxidants, antihypertensives, and antidiabetics, among others. It has been a functional food in the Altiplano of Peru and Bolivia since the time of the Incas (between the 12th and 16th centuries) and is a functional food proposal for the world. In this bibliographic review, we present a detailed scientific description of the botanical characteristics, genetics, phytochemical composition, bioactives, and nutritional value. The potential uses at an industrial, medical, pharmacological, and biotechnological level and current advances in scientific research on the kañihua seed. In addition, it is an alternative grain to guarantee food security in terms of quantity, quality, and opportunity.

Keywords

• Chenopodium pallidicaule Aellen
• Kañihua
• Andean seed
• Functional food
• Nutraceutical