Functional Crops: Concept and Health Benefits
Functional crops are cultivated plants whose consumption provides health benefits beyond basic nutrition. In general, they are likened to "functional foods," defined as those that meet basic nutritional needs and, additionally, provide salutogenic effects or reduce the risk of diseases.
PLANTS AND CROPS
12/7/20254 min read
Functional crops are cultivated plants whose consumption provides health benefits beyond basic nutrition. In general, they are likened to "functional foods," defined as those that meet basic nutritional needs and, additionally, provide salutogenic effects or reduce the risk of diseases (1). These benefits are due to their richness in bioactive compounds (phenols, terpenes, alkaloids, vitamins, essential fatty acids, prebiotic fiber, etc.) that interact with key metabolic processes. For instance, many molecules in these crops act as antioxidants, neutralizing free radicals, or modulate cellular inflammatory pathways (2, 3). Likewise, their soluble fibers and resistant starches exert a prebiotic effect in the colon, promoting beneficial microbiota and improving intestinal function (4). Taken together, these properties have been linked to the prevention of cardiovascular, metabolic, and neurodegenerative diseases in the population (1, 5).
Representative Examples of Functional Crops
Quinoa (Chenopodium quinoa)
Quinoa is an Andean pseudocereal with high nutritional value. It contains approximately 12−18% high-quality protein (with all essential amino acids), 6−7% lipids (rich in unsaturated fatty acids), and abundant dietary fiber (6). It also possesses micronutrients (B vitamins, vitamin E, calcium, iron, magnesium). Numerous bioactive compounds have been identified in its grains: mainly phenolic acids and flavonoids (quercetin, kaempferol, orientin, vitexin, rutin, etc.) (7). These metabolites exhibit potent antioxidant and anti-inflammatory activities (2). Recent studies show, for example, that quinoa varieties with higher polyphenol content have significantly more antioxidant capacity in oil extracted from their seeds (8). Overall, these compounds may contribute to reducing the risk of chronic diseases: quinoa has been epidemiologically associated with a lower incidence of cardiovascular pathologies, type 2 diabetes, and certain cancers, effects attributed to its phytochemical profile (2, 8).
Chia (Salvia hispanica)
Chia is an oilseed originating from Mesoamerica, valued for its exceptional nutrient composition. It contains about 30−35% oil, rich in ω−3 fatty acids (mainly alpha-linolenic acid, ALA), around 20% vegetable protein, and up to 30% soluble and insoluble fiber (9). It also provides minerals (calcium, magnesium) and phenolic compounds (chlorogenic acid, caffeic acid, quercetin, myricetin, among others). These phytochemicals give chia strong antioxidant activity. In fact, biochemical studies show that chia seeds are "an excellent source of antioxidants" (10). In essence, chia seeds contain high levels of ω−3 fatty acids, proteins, and phenolic compounds with antioxidant activity (9). Furthermore, clinical trials and meta-analyses have indicated that its consumption can help regulate blood glucose, improve lipid profiles (reducing triglycerides), and lower blood pressure, benefits attributed to its combined antioxidant and anti-inflammatory effect (11). Indeed, EU health authorities (EFSA) have endorsed the inclusion of chia in foods, suggesting it as a dietary supplement for preventing degenerative diseases (type 2 diabetes, hypertension, and dyslipidemia) (11).
Amaranth (Amaranthus spp.)
Amaranth is another South American pseudocereal with a superior nutritional profile. Its seeds provide 13−19% high-quality protein (rich in lysine and tryptophan, limiting amino acids in other cereals) and notable dietary fiber content. It also supplies unsaturated fatty acids, vitamins (A, C), and minerals (iron, calcium). Bioactive compounds with diverse functional properties have been isolated in amaranth: for example, gallic acid and its derivatives present in the grain have antioxidant and anti-inflammatory effects (12). Furthermore, flavonoids such as quercetin and rutin, both present in amaranth, show antioxidant, anti-inflammatory, antimicrobial, and cardioprotective activity (13). In fact, literature reviews indicate that amaranth extracts exhibit antioxidant, anti-inflammatory, and even antitumoral effects in vitro (6). Amaranth also contains betalains (pigments like amaranthine) with cellular antioxidant action. Overall, its consumption is associated with improved lipid profile and reduced oxidative damage, supporting its use in functional diets.
Turmeric (Curcuma longa)
Turmeric is an aromatic root spice (ginger family) whose main functional component is curcumin, a yellow phenolic pigment. Curcumin has been widely studied for its antioxidant and anti-inflammatory properties. Controlled clinical trials have shown that the daily administration of curcumin (e.g., 1 g/day for 8−12 weeks) significantly reduces osteoarthritis symptoms, with an efficacy similar to ibuprofen (14). At the cellular level, curcumin blocks key inflammatory pathways (e.g., NF−κB factor) and neutralizes reactive oxygen species, mitigating inflammatory processes in tissues (5, 15). Furthermore, studies have associated its consumption with benefits in metabolic diseases: for instance, curcumin attenuates inflammation in metabolic syndrome and improves lipid and glucose profiles (5). These biopharmaceutical properties have led to turmeric being considered a valuable functional ingredient in preventive nutrition.
Other Crops of Interest
Many other crops have notable functional characteristics. For example, moringa (Moringa oleifera) is a plant whose leaves and seeds concentrate glucosinolates, flavonoids, phenols, and carotenoids (16). In vitro and in vivo studies show that moringa exerts potent antioxidant and anti-inflammatory effects, in addition to hypolipidemic, hypoglycemic, and hepatoprotective properties (17). Other species such as garlic, cocoa, maca, or precooked legumes provide phytochemical compounds (allicin, cocoa polyphenols, glucosinolates, prebiotic fiber, etc.) with similar health functions. Collectively, these crops serve as natural sources of nutraceuticals (nutrients with pharmacological action) that can be integrated into food products, supplements, or specialized diets.
Conclusions
Current scientific evidence demonstrates that functional crops provide nutrients and phytochemicals that promote human health. Their bioactive compounds – antioxidants, anti-inflammatory, prebiotic, among others – have been validated in recent studies as capable of improving metabolic markers and reducing risks of chronic diseases (1, 17). Therefore, their integration into the agri-food chain and food formulation can contribute to large-scale nutritional prevention strategies. For the agri-food industry and public nutrition professionals, these crops represent an opportunity for innovation and added value, always supported by the growing scientific literature available. However, the need for more controlled clinical studies that quantify their effects in the population and allow for the optimization of their production and use in healthy diets is noted.
Sources: Definition and concepts of functional foods (1); nutritional and phytochemical properties of quinoa (2, 8); profile and benefits of chia (9, 11); active compounds of amaranth; effects of curcumin (turmeric) (5, 14); characteristics of moringa (16, 17). These scientific studies support the functional benefits mentioned above.
(1, 4) argentina.gob.ar
(2, 7) (PDF) Quinoa (Chenopodium quinoa): Nutritional composition and bioactive compounds of grain and leaf, and impact of heat treatment and germination
(3) Curcumin: A Review of Its’ Effects on Human Health - PMC
https://pmc.ncbi.nlm.nih.gov/articles/PMC5664031/
(5, 14, 15) Curcumina, un potente antiinflamatorio presente en la cúrcuma
https://www.clinicbarcelona.org/noticias/curcumina-un-potente-antiinflamatorio
(6) MARITA 1-2015.indd
http://www.revistasan.org.ar/pdf_files/trabajos/vol_16/num_1/RSAN_16_1_18.pdf
(8) repositorio.cidecuador.org
https://repositorio.cidecuador.org/bitstream/123456789/3242/2/Alfa_N23V8_Articulo_08.html
(9, 11) Chia (Salvia hispanica L.), a functional ‘superfood’: new insights into its botanical, genetic and nutraceutical characteristics - PMC
https://pmc.ncbi.nlm.nih.gov/articles/PMC11560377/
(10) SEMILLA DE CHIA: PERFIL DE ANTIOXIDANTES Y SU POTENCIAL TERAPÉUTICO - SOW
(12, 13) Amaranth and quinoa as potential nutraceuticals: A review of anti-nutritional factors, health benefits and their applications in food, medicinal and cosmetic sectors - PMC
https://pmc.ncbi.nlm.nih.gov/articles/PMC10314148/
(16, 17) idus.us.es
https://idus.us.es/bitstreams/29816a07-5b78-43f8-9d93-4738925e0aed/download
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