Amaranth Drug Interactions, Uses, Effectiveness, Safety & More

Amaranth is the common name for a large group of plants in the genus Amaranthus. These plants grow widely in lowlands, gardens, and wastelands across many parts of the world. Some species produce tiny seeds used as a grain-like food (a "pseudocereal"), while others, such as Amaranthus tricolor and Amaranthus dubius, have large leaves eaten as a vegetable.

Amaranth has been used as food for thousands of years, especially in parts of Central and South America, Africa, and Asia. The seeds are naturally gluten-free and can be cooked or ground into flour. Amaranth seed oil, rich in unsaturated fats and a compound called squalene, is sometimes sold as a supplement.

Beyond food, different parts of the plant — including leaves, seeds, and roots — have a long history of traditional medicinal use in various cultures.

Amaranth contains several compounds that may explain its proposed effects. The seed oil is rich in unsaturated fatty acids (like linoleic, alpha-linolenic, and oleic acids) and squalene, which laboratory studies suggest may influence how the body handles cholesterol.

The seeds also contain bioactive peptides such as lunasin, along with antioxidant phenols, vitamin E (tocopherols), and plant sterols. Certain species contain pigments called betacyanins and flavonoids like quercetin and kaempferol, which act as antioxidants in lab tests.

It is important to know that most of these mechanisms have been observed in test-tube or animal research. How meaningfully they translate into health benefits in people is not well established.

Amaranth eaten as a food — the seeds, flour, or cooked leaves — is generally considered safe for most people. Concentrated supplements, oils, or extracts have not been studied as thoroughly, so their long-term safety is less certain.

One thing to keep in mind: raw amaranth leaves can contain oxalates and may accumulate nitrates, so cooking is recommended, especially if you eat large amounts. People prone to kidney stones may want to limit high-oxalate foods.

For pregnancy and breastfeeding, normal food amounts are likely fine, but there is not enough reliable information about medicinal or supplement-level doses. To be safe, avoid concentrated amaranth supplements during pregnancy and breastfeeding unless your doctor approves. If you have a medical condition or take medication, check with a pharmacist or doctor before starting any amaranth supplement.

As a food, amaranth is well tolerated by most people. When side effects occur, they are usually mild and digestive, such as bloating or upset stomach, especially when first adding more fiber-rich grains to your diet.

Allergic reactions are possible but uncommon. Some people with grain or pollen sensitivities may react to amaranth. Stop using it and seek medical care if you notice signs of an allergy such as rash, itching, swelling, or trouble breathing.

Because supplement forms are not well studied, their full side-effect profile is not known.

There is no established standardized medicinal dose for amaranth. As a food, it is simply prepared and eaten like other grains or leafy vegetables.

If you choose a supplement, oil, or capsule, follow the directions on the product label, since the amount of active ingredients can vary widely between products. Because supplements are not tightly regulated, quality can differ between brands.

When in doubt, ask your pharmacist or doctor for guidance, particularly if you are pregnant, breastfeeding, have a health condition, or take other medications.