Chuño de papas nativas: Beneficio para la salud una revisión sistemática Chuño from native potatoes: Health benefits a systematic review
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El chuño es un alimento ancestral andino con alto valor cultural y nutricional, tradicionalmente elaborado a partir de papas amarillas. Sin embargo, en los últimos años ha surgido un renovado interés por producir chuño a base de papas nativas andinas, cuyas propiedades fisicoquímicas y funcionales superan a las variedades comunes. Estas papas, ricas en antocianinas, compuestos fenólicos, minerales y aminoácidos esenciales, ofrecen un perfil nutricional más completo y beneficioso para la salud. Diversos estudios científicos demuestran que su almidón modificado durante el proceso de elaboración del chuño puede mejorar la digestión, regular el índice glucémico, fortalecer el microbiota intestinal y contribuir a la eliminación de metales pesados. Esta revisión sistemática reúne y analiza investigaciones actuales que destacan el potencial del chuño de papas nativas como alimento funcional y sostenible. Al hacerlo, se busca no solo evidenciar sus beneficios para la salud humana, sino también impulsar la valorización y el aprovechamiento de los recursos agroalimentarios del Perú, fomentando su uso responsable y su integración en una dieta moderna, saludable y culturalmente significativa.
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