With the tremendous biodiversity in South America and the rich culinary, nutritional and medicinal traditions that go along with its biodiversity, it is surprising that many more botanical and fruit products from South America are not more popular. However, as the nutraceuticals industry continues to develop, there may be some great product development opportunities for botanical and fruit products from South America. A majority of the botanicals and fruit profiled in the next several paragraphs were chosen because they are relatively unknown or underdeveloped and have great potential either as a functional food or as an ingredient in a functional food.

Para Cress or Jambú (Spillanthes oleracea and S. acmella): There are two primary species of Spillanthes that are used as food, Spillanthes oleracea and S. acmella. Both species are found throughout Central and South America-S. acmella is also found in Africa. In South America, Spillanthes oleracea is commonly used as a food and as medicine. Para cress or jambú, as it is known in Brazil, is used in salads and with sauces, cooked in foods, and used as a spice. Jambú causes a numbing and tingling sensation in the mouth-a principal feature of this vegetable-which is associated with its high contents of the alkaloid spilanthol and a range of alkylamides (especially Isobutylamides, which are similar to those found in Echinacea angustifolia and E. purpurea).

Beyond its food uses, jambú is also used extensively for therapeutic purposes. It has local anesthetic properties that make it a favorite for treatment of toothaches and other oral pain issues. It also promotes salivation and digestion, and is considered a wonderful immune system stimulant. Jambú also has anti-bacterial, anti-fungal and anti-parasitic properties, for which it has been studied. It grows fairly quickly and in its native tropical climates will yield several crops a year. The entire plant is useful, though the flowers contain the highest content of spilanthol and alkylamides. Jambú is already broadly available and can be contract grown, perhaps even certified organic. The active ingredients are extractable in water or ethanol, making the preparation of extracts fairly easy.

Graviola, Soursop or Guanábana (Annona muricata): Graviola is a tree native to much of South America, especially the tropical areas. The natives use the entire tree, in one way or another, for a wide variety of purposes. But it is the fruit pulp that produces a delicious juice consumed throughout South America. The pulp is also used in ice cream, yogurt and a variety of other food related applications.

The leaves of the tree are often prepared and consumed as a tea for a wide variety of ailments. The seeds and the bark of the tree are also utilized. It is the leaves, though, that became very popular years back as some highly encouraging studies reported that they might possess anti-cancer properties. These studies confirm the dual primary purpose of the plant as food and medicine. Yet, there are no products on the market today that attempt to combine the flavor and nutritional qualities of the juice with the potential therapeutic benefits of other parts of the plant.

Yacón (Polymnia sonchifolius or Smallanthus sonchifolius): Yacón is one of many tubers and roots that serve as staples of the Andean diet. It is chosen as a typical representative of this region's nutritious food heritage. Many people don't know, but the potato is originally from the Andes and to this day, there is a tremendously rich culture of use of the potato and the many other tubers and roots. The rich tradition around these tubers arises possibly because there is not much that grows above the ground in the high Andes, and as a result, root crops are major staples in regional diets. Yacón is particularly interesting in that its starch make-up is high in FOS (fructooligosaccharides), the complex sugar and prebiotic often associated with carbohydrate and sugar metabolism, as well as digestive health. The roots of yacón are sweet, and can be eaten raw, dried or cooked. The roots can also can be transformed into syrup. Due to its high content of FOS, it is considered a healthy alternative to many other starchy foods and sweeteners. The leaves, which have a broad range of flavonoids, are enjoyed as a tea and used for a wide variety of ailments.

The following three selections come from Kerry Hughes, ethnobotanist and principal of EthnoPharm, Vallejo, CA. She has extensive product development experience with South American botanicals. According to Ms. Hughes, "If one can view South America as not only a source for ingredients, but a cellar of traditional knowledge and wisdom, the possibilities are limitless. Combining traditional foods with functional botanical ingredients has occurred for as long as there is a documented history of the Americas. Traditional societies have historically blended the culinary and medicinal applications of foods."

Guayusa (Ilex guayusa): Guayusa, which is native to the northern portion of South America, is a close relative of yerba maté (Ilex paraguairensis), which hails from the southern portion of South America. Like yerba maté, guayusa is also consumed broadly as a tea and has a high caffeine and polyphenol content. As Maté is becoming increasingly popular in the U.S. as a beverage and a supplement (often used in weight management supplements), one might also consider developing guayusa in addition to maté. In Ecuador and Colombia, where guayusa is a common tea and supplement, it is associated with many therapeutic uses. Guayusa is also interesting as an alternative crop, since it is native to areas associated with coca cultivation.

Inca Peanut or Sacha inchi (Plukenetia volubilis): The Chancas Indians of Peru have traditionally used sacha inchi as a food crop. In Peru, the oil is promoted for its edible oil extraction. Sacha inchi grows in highland tropical rain forests of the Andean region of South America, and is mainly produced in West Africa and Central and South America. The seeds are valued for their high oil (49%) and protein (33%) content, yet they are not commonly known in the U.S. market. If generally recognized as safe (GRAS) status can be affirmed through traditional use, there is good potential for this crop as an alternative protein powder for functional foods and dietary supplement use.

A recent study identified the water soluble (albumin) storage protein called IPA as the first plant protein to date that contains all the essential amino acids required by humans.It also has an unusually high content of tryptophan (44 mg/g) and a low content of phenylalanine. The oil is yellow to orange in color and viscous. Approximately 35-60% of the seed is the oil content, which is 70% unsaturated. The fatty acid composition of sachi inchi is roughly a-linoleic (linolenic) acid or omega 3 (48%), linoleic acids or omega 6 (37%) and oleic acids or omega 9 (8%).

Lucuma (Pouteria lucuma or Lucuma ovata): Lucuma is another fascinating fruit from Peru that maintains both a rich tradition as a delicious fruit and as a source of nutrients. In Peru, it is a popular fruit flavor often used in ice cream and yogurt. The juice is said to have a solid nutritious composition of complex starches, fiber, vitamins and minerals. Lucuma could be developed as a flavoring and nutrition base, or used in combination with other tropical fruits for application in functional foods. It would surely add some exotic flavor and nutrition benefits to any formula.

This list of botanicals and fruit is by no means complete. In fact, it is just the tip of a very large iceberg. But hopefully these selections will help inspire product developers to explore new product possibilities from South America.NW