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- Title
ARTISANAL MEXICAN FOODS: NUTRITIONAL ASPECTS.
- Authors
Díaz-Ramírez, M.; Salgado-Cruz, M. de la P.; Medellín-Cruz, L. del C.; Cruz-Monterrosa, R. G.; Rayas-Amor, A. A.; Jiménez-Guzmán, J.; Cortés-Sánchez, A. De J.
- Abstract
Objective: The aim of this study was to show some of the important nutritional characteristics of Mexican artisanal foods reported in the literature. Design/methodology/approach: A search was done through scientific publications in different scientific and academic databases such as Scielo, Scopus, Latindex, Redalyc, Google Scholar, among others. Results: The literature reports that there is a wide variety of artisanal foods which have important biological activities such as antihypertensive, antioxidant and antimicrobial activities; in addition, they contain microorganisms and compounds with probiotic and prebiotic activity, as well as a high content of vitamins, minerals, fatty acids and essential amino acids. Study limitations/implications: There is a wide variety of Mexican artisanal foods about which nutritional properties and/or biological activity have not been studied. Findings/Conclusions: Mexican artisanal foods are a source of bioactive compounds that have antihypertensive, antioxidant and antimicrobial, probiotic and prebiotic activities.
- Publication
Agro Productividad, 2018, Vol 11, Issue 11, p59
- ISSN
2448-7546
- Publication type
Article
- DOI
10.32854/agrop.v11i11.1284