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Abstract
Objective: The aim of this study was to show some of the important nutritional characteristics of Mexican artisanal foods reported in the literature.
Design / methodology / approach: A search was done through scientific publications in different scientific and academic databases such as Scielo, Scopus, Latindex, Redalyc, Google Scholar, among others.
Results: The literature reports that there is a wide variety of artisanal foods which have important biological activities such as antihypertensive, antioxidant and antimicrobial activities; in addition, they contain microorganisms and compounds with probiotic and prebiotic activity, as well as a high content of vitamins, minerals, fatty acids and essential amino acids.
Study limitations / implications: There is a wide variety of Mexican artisanal foods about which nutritional properties and/or biological activity have not been studied.
Findings / Conclusions: Mexican artisanal foods are a source of bioactive compounds that have antihypertensive, antioxidant and antimicrobial, probiotic and prebiotic activities.
