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Functional foods not only provide classic and/or essential nutrients, but also contain numerous phytochemicals that contribute to the maintenance of optimal health.
The Food and Nutrition Board of the U.S. Academy of Sciences defines them as:
On the other hand, ILSI (International Life Sciences Institute) defines them as:
Foods that, by virtue of the presence of physiologically presence of physiologically active components, provide health benefits, beyond the health benefits, beyond the classic action of classic action of nutrients
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Source: Food, nutrition and dietetics concept, 2021.
Its health benefits have been demonstrated, due to its high content of anthocyanins and polyphenols, which anthocyanin and polyphenol content, contributing with protective agents such as protective agents such as antioxidants, anti-inflammatory, with a therapeutic potential against cancer.
It is a tree of the Eleocarpaceae family, endemic to the sub-Antarctic forests of Chile and Argentina.
In Chile it is distributed from the regions of Coquimbo to Aysén, from sea level to 2,500 meters above sea level. It is very abundant in the Ñuble Region. Ancestrally used in Mapuche medicine, its fruits are currently used to produce phytocosmetic products, dietary supplements and functional foods.
The interest and increase in the consumption of polyphenols is mainly due to their antioxidant properties. Maqui, like other berries, has higher antioxidant levels and capacities in relation to other fruits and vegetables. It belongs to a native evergreen family of Chile, which is distributed between Limarí (IV Region) and Aysén (XIV Region), both in the central valley and in the foothills of the Andes, from near sea level to 2,500 m altitude. In a more technical sense, they contain anthocyanins that give it the character of antioxidant, flavonoids of anti-inflammatory action such as quercetin, vitamin C, minerals, trace elements such as bromine, zinc, chlorine, chromium, vanadium and molybdenum. It has been studied the ability to trap reactive oxygen species that when in excess can cause various health disorders, inflammation or aging.
It inhibits the oxidation of lipoproteins such as LDL and the extract of its fruit has a higher and higher content of polyphenols even higher than those present in grape juice, strawberry, blueberry, raspberry or other high nutritional value as the Açaí. Its properties, still being studied, could prevent or cure ophthalmologic and digestive ailments and more.
The cultivation and development of maqui-based products is linked to its history. The Mapuche people consider it a sacred tree and for years have promoted its characteristics and properties. It has been popularly used in infusions of its dried leaves, thus healing wounds or controlling fever. Its berries have been used for healing and as a diaphoretic, digestive, diuretic and expectorant. In the aboriginal family culture it was consumed dried, dehydrated or as chicha, the latter as a concoction after manual harvesting.
The word maqui means black berries, its meaning comes from the language of the Mapuche culture, who consider it a sacred plant.
The Mapuches consider the Qüelón (ancestral name of the tree that produces the fruit of the maqui), a sacred vegetable, symbol of benevolence, less than the cinnamon tree (Drimys winteri JR. et G. Forster) but like the laurel (Laurelia sempervirens R. et P.), it is taken to all social gatherings and adorns without exception the religious symbol, Rehue.
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