The Impact of Andean Biodiversity on a Healthy Diet and Assessment of the Anti-Inflammatory Potential of the Peruvian Cuisine

Agricultura y biología

• cuisine 97%
• healthy diet 92%
• anti-inflammatory activity 73%
• biodiversity 56%
• chronic diseases 55%
• bioactive compounds 43%
• Pouteria 37%
• Smallanthus sonchifolius 36%
• Amaranthus caudatus 35%
• self-esteem 34%
• rural economics 33%
• new markets 29%
• seafoods 27%
• medicinal properties 26%
• sweet potatoes 25%
• crops 24%
• Peru 23%
• saturated fatty acids 22%
• crop production 21%
• inflammation 21%
• herbs 21%
• sensory properties 20%
• aromatic compounds 20%
• dietary fiber 19%
• ingredients 18%
• potatoes 17%
• carbohydrates 15%
• economics 15%
• antioxidants 15%
• corn 14%
• diet 11%
• animals 9%
• methodology 6%

Medicina y ciencias biológicas

• Biodiversity 95%
• Healthy Diet 78%
• Anti-Inflammatory Agents 51%
• Chenopodium quinoa 43%
• Crop Production 42%
• Ipomoea batatas 38%
• Chronic Disease 34%
• Omega-6 Fatty Acids 34%
• Seafood 31%
• Solanum tuberosum 30%
• Peru 29%
• Zea mays 28%
• Self Concept 22%
• Carbohydrates 20%
• Fatty Acids 19%
• Ocular Vision 19%
• Economics 18%
• Antioxidants 17%
• Diet 16%
• Inflammation 13%
• Animals 11%

Ingeniería y ciencia de los materiales

• Biodiversity 100%
• Nutrition 88%
• Crops 77%
• Saturated fatty acids 40%
• Carbohydrates 32%
• Antioxidants 31%
• Animals 22%
• Fibers 15%
• Economics 14%