Amaranth (Amaranthusspp.) –A Plant Species for the Pharmaceutical and Food Industries

Abstract

The family Amaranthaceae , which includes the genus Amaranthus , consists of flowering plants known as amaranth, with around 175 genera and more than 2,500 species, mostly herbaceous and semi - shrubby, that grow worldwide. The genus Amaranthus comprises about 87 species. Taxonomic characterization of this genus is rath er complex and challenging due to the great morphological similarity among many species, the existence of intermediate forms, and its broad geographical distribution, which has resulted in extensive synonymy within these taxa. In Serbia, nine Amaranthus sp ecies are present, with A. retroflexus L. being the most widespread among weedy species. Amaranth has been known since the time of the Aztecs, Mayans, and Incas. In the XVI and XVII centuries, it spread widely to various countries either as a cultivated cr op (grain or vegetable) or as a weed. Approximately 40 Amaranthus species originate from the Americas, while others come from Australia, Africa, Asia, and Europe. People in Central America began cultivating amaranth around 8,000 years ago. Its seeds and le aves were staple foods of the ancient Aztecs. They considered amaranth one of the most important food sources and used it in religious ceremonies, believing it to be food worthy of the gods. Although FAO does not report official amaranth production, it is currently cultivated on larger areas in several countries, including Nepal, Indonesia, Malaysia, Central America, Mexico, and southern and eastern Africa. Many species of this genus also grow wild across Central America. In recent decades, organic amaranth production has gained interest in Europe. The main bioactive compounds in amaranth include proteins, fats, carbohydrates, vitamins, and minerals. The grain contains about 16% protein, which is gluten - free and of high nutritional quality, more than in comm on cereals and millets. Amaranth protein is rich in lysine and methionine, while low in leucine. The starch content, almost exclusively in the form of amylopectin, ranges between 45 – 65%. Its grain also contains more lipids than most cereals, with around 76 % being unsaturated fatty acids. It is rich in vitamin B6, thiamine, riboflavin, and niacin, and contains α - tocopherol, β - tocotrienol, γ - tocotrienol, and polyphenolic compounds. The levels of some macro - and microelements are significantly higher than thos e found in cereals. Humanity has always been aware of the importance of plants for maintaining health. Due to its valuable biological properties, rich phytochemical composition, and broad pharmacological activity, amaranth has in recent years become a grow ing focus of scientific and industrial interest. Amaranth species contain both quality nutrients and phytochemicals that positively affect human health. This paper provides an overview of current data on the chemical composition of amaranth, its value as a dietary supplement, its status as a food ingredient, and its main biological and pharmacological properties. The beneficial effects of amaranth highlighted in this paper may encourage further scientific investigation in this field, as well as the developm ent of innovative technologies in the food and cosmetics industries that utilize various Amaranthus species.