ReviewFood science and technology international = Ciencia y tecnologia de los alimentos internacional2026
Ancient Latin-American food crops: An overview of their nutraceutical and antiobesity peptides.
Review in Food science and technology international = Ciencia y tecnologia de los alimentos internacional, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
3 citing papers in PubMed.
- Bioactive Peptides from Andean Crops: Lactic Acid Bacteria Fermentation, Complementary Proteolysis, and Biological Activities.Foods (Basel, Switzerland) · 2026Review
- Antiobesity Potential of Selected Latin American Edible Plants: A Review.Plant foods for human nutrition (Dordrecht, Netherlands) · 2026Review
- The Milpa diet: a functional, sustainable pattern for human and planetary health.Frontiers in nutrition · 2026Article
Corrections and comments
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Authors and funding
2 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Most of the plants used for human consumption comprise various peptides with health benefits, such as antihypertensive, antioxidant, anti-inflammatory, anticancer, and immunomodulatory capacity. The intake of plant-based bioactive peptides is important in the prevention of some chronic diseases. Also, peptides show positive effects on lipid metabolism and mineral absorption and act as analgesic, antithrombotic, antiatherosclerotic, and opioid agents; it is pertinent to mention that peptides quite often exhibit multiple bioactivities. Bioactive peptides are released by the hydrolysis of digestive enzymes, that is, pepsin, chymotrypsin, trypsin, or by
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