功能性食品可以改善健康，降低患各种疾病的风险。从这个意义上说，功能性食品中存在的各种生物活性化合物能够调节炎症反应或表现出有趣的生物活性，例如抗高血压、抗氧化剂、抗癌、抗菌、抗龋齿等。
拉丁美洲的古代谷物作物，如赤霞珠、苋菜、奎奴亚藜、安第斯羽扇豆、萨卡英奇等，都有重新估值和不断增加的特征。该地区还拥有各种各样的天然水果，如卡姆卡姆、金橘、卢库马，这些水果含有促进健康的化合物。拉丁美洲的本土作物：生物化学、加工和营养学方面探索了与本土作物作为生物活性化合物（蛋白质、水解物、肽、抗氧化剂、必需脂质、膳食纤维、前体和益生菌）来源和功能性食品成分的潜在用途相关的最新研究。
主要特点：
这本书包含了影响心血管和胃肠系统、肠道微生物群、输送系统、产品开发和美食学等学科研究的最新发现。有关拉丁美洲作物的此类信息可能会对消费者的福祉、健康和营养产生重大影响。这将是食品科学家、食品技术专家、营养学家、配料制造商和保健专业人士的有用资源，也是任何大学食品科学系的相关知识。
也可在食品生物技术和工程系列中获得：
Felipe Richter Reis和Caroline Mongruel Eleutério dos Santos编辑的《特种饮料中的挥发性化合物形成》（ISBN:97803631901）
有关本系列书籍的完整列表，请访问我们的网站：https://www.routledge.com/Food-Biotechnology-and-Engineering/book-series/CRCFOOBIOENG
Native Crops in Latin America: Biochemical, Processing, and Nutraceutical Aspects
Functional foods improve health and can reduce the risk of different diseases. In this sense, a variety of bioactive compounds present in functional foods are able to modulate inflammatory responses or exhibit interesting bioactivities such as antihypertensive, antioxidants, anticancer, antimicrobials, anticariogenics, among others.
There is a revalorization and mounting characterization on ancient grain crops of Latin America such as chia, amaranth, quinoa, Andean lupin, sacha inchi. This area also posseses a huge variety of native fruits such as camu camu, goldenberry, lucuma, which have health-promoting compounds. Native Crops in Latin America: Biochemical, Processing, and Nutraceutical Aspects explores recent investigations related to the potential use of the native crops as sources of bioactive compounds (proteins, hydrolysates, peptides, antioxidants, essential lipids, dietary fiber, pre- and probiotics) and as ingredients in functional foods.
Key Features:
This book contains recent findings impacting research in subjects such as cardiovascular and gastrointestinal systems, gut microbiota, delivery systems, product development, and gastronomy. Such information on Latin American crops may significantly influence the well-being, health, and nutrition of consumers. This will be a useful resource for food scientists, food technologists, nutritionists, ingredient manufacturers, and health care professionals, and relevent knowledge for any University’s Food Science department.
Also available in the Food Biotechnology and Engineering series :
Volatile Compounds Formation in Specialty Beverages , edited by Felipe Richter Reis and Caroline Mongruel Eleutério dos Santos (ISBN: 9780367631901)
For a complete list of books in this series, please visit our website at:https://www.routledge.com/Food-Biotechnology-and-Engineering/book-series/CRCFOOBIOENG
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