Current situation of Andean tubers and tuberous roots: ancestral, medicinal, and technological potential
2025
Liliana Patricia Acurio Arcos | Diego Manolo Salazar Garcés | José Luis Mesa Guaña | Purificación García-Segovia | Javier Martínez-Monzó | Marta Igual
The tubers and tuberous roots cultivated in the countries where the Andean Mountains cross have a considerable amount of carbohydrates, and they are considered essential in the diet. The harvested area of roots and tubers in this zone showed a slight decrease in 2016–2020; however, the prediction shows a slight increase in 2017–2030. The principal reason for this trend is that farmers have changed planting and harvesting strategies due to climate change. The Indigenous communities take advantage of whole plants; for example, the leaves are used as natural wrappers, and the stem is used as a natural fertilizer; however, the rhizomes are the most consumed due to the high content of starches, vitamins, and minerals. These contain high amounts of dietary fiber, and most exhibit a high antioxidant activity which has curative effects. These tubers do not contain gluten, which is essential for food development. Also, most can be used in children, elderly, and convalescent diets.
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