Amaranth is a highly nutritious and non-allergenic crop with remarkable nutraceutical properties. Seed protein extracts following enzymatic digestion have been shown to inhibit Angiotensin Converting Enzyme (ACE). A possible mechanism of action of ACE inhibitor (ACEi) peptides involving the induction of Nitric Oxide (NO) production through endogenous Nitric Oxide Synthase (eNOS) activation has been proposed. The presence of lunasin, a peptide with proven antitumoral properties, has been confirmed in amaranth seeds and the gene encoding the amaranth lunasin peptide appears homologous to the bifunctional inhibitor/lipid transfer protein/seed storage 2S of the albumin family. Amaranth consumption has been shown to improve the plasma lipid profiles in animals. Methanolic extracts of amaranth have demonstrated anti-hyperlipidemic, anti-diabetic and anti-helmintic properties, while aqueous extracts have demonstrated anti-diarrheic, anti-fungal and anti-malarial properties. Specific polyphenols such as rutin, isoquercetin and nicotiflorin and some phenolic acids and amides with antioxidant effects have also been found in amaranth seeds. The aim of this mini-review is to provide an overview of the nutraceutical properties of amaranth.

The aim of this work was to monitor the quality, antioxidant capacity and digestibility of chickpea exposed to different modified atmospheres. Chickpea quality (proximal analysis, color, texture, and water absorption) and the antioxidant capacity of free, conjugated, and bound phenol fractions obtained from raw and cooked chickpea, were determined. Cooked chickpea was exposed to N₂ and CO₂ atmospheres for 0, 25, and 50 days, and the antioxidant capacity was analyzed by DPPH (2,2′-diphenyl-1-picrylhydrazyl), ABTS (2,2′-azino-bis-[3ethylbenzothiazoline-6-sulfonic acid]), and total phenols. After in vitro digestion, the antioxidant capacity was measured by DPPH, ABTS, FRAP (ferric reducing antioxidant power), and AAPH (2,2′-Azobis [2-methylpropionamidine]). Additionally, quantification of total phenols, and UPLC-MS profile were determined. The results indicated that this grain contain high quality and high protein (18.38%). Bound phenolic compounds showed the highest amount (105.6 mg GAE/100 g) and the highest antioxidant capacity in all techniques. Cooked chickpeas maintained their quality and antioxidant capacity during 50 days of storage at 4 and −20 °C under a nitrogen atmosphere. Free and conjugated phenolic compounds could be hydrolyzed by digestive enzymes, increasing their bioaccessibility and their antioxidant capacity during each step of digestion. The majority compound in all samples was enterodiol, prevailing the flavonoid type in the rest of the identified compounds. Chickpea contains biological interest compounds with antioxidant potential suggesting that this legume can be exploited for various technologies.