Nutritional and health benefits of quinoa (Chenopodium quinoa Willd.) |
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| Institution: | 1. Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin 300457, China;2. Guelph Food Research Centre, Agriculture and Agri-Food Canada, 93 Stone Road West, Guelph, Ontario N1G 5C9, Canada;3. State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, Jiangxi, China;4. Department of Food Science, University of Guelph, 50 Stone Road East, Guelph, Ontario N1G 2W1, Canada;1. Universidad Autónoma de Madrid, Facultad de Medicina, Madrid, Spain;2. Universidad Nacional del Altiplano, Facultad de Agroindustria, Puno, Peru;1. Department of Analytical Chemistry, University of Granada, c/Fuentenueva s/n, E-18071 Granada, Spain;2. Research and Development of Functional Food Centre (CIDAF), PTS Granada, Avda. del Conocimiento s/n, Edificio Bioregión, 18016 Granada, Spain;3. Università Campus Bio-Medico di Roma, via Álvaro del Portillo, 21, I-00128 Roma, Italy;4. Dipartimento Agricoltura, Ambiente e Alimenti, University of Molise, via F. De Sanctis, I-86100 Campobasso, Italy;5. Inter-Departmental Centre for Agri-Food Industrial Research (CIRI Agroalimentare), University of Bologna, Piazza Goidanich, 60, I-47521 Cesena, Italy;6. Department of Agricultural and Food Sciences, Alma Mater Studiorum – University of Bologna, Piazza Goidanich, 60, I-47521 Cesena, Italy;1. Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin 300457, China;2. Guelph Food Research Centre, Agriculture and Agri-Food Canada, 93 Stone Road West, Guelph, Ontario N1G 5C9, Canada;3. State Key Lab of Food Science and Technology, Nanchang University, Nanchang 330047, Jiangxi, China;4. Department of Food Science, University of Guelph, 50 Stone Road East, Guelph, Ontario N1G 2W1, Canada;1. Department Vegetal Biology and Soil Sciences, Faculty of Sciences, University of Vigo, As Lagoas, 32004 Ourense, Spain;2. Department of Analytical Chemistry, Nutrition and Food Science, Faculty of Chemistry, University of Salamanca, Plaza de la Merced, 37008 Salamanca, Spain;3. Department of Animal Production, Faculty of Agronomy, University of Concepción, Av. Vicente Méndez, 595 Chillán, Chile;4. Food Colour & Quality Laboratory, Department of Nutrition & Food Science, University of Sevilla, Faculty of Pharmacy, 41012 Sevilla, Spain;1. Department of Plant Biology & Pathology, Rutgers University, 59 Dudley Rd, New Brunswick, NJ 08901, USA;2. Plants for Human Health Institute, North Carolina State University, 600 Laureate Way, Kannapolis, NC 28081, USA |
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| Abstract: | Quinoa (Chenopodium quinoa Willd.) is a plant species of the Chenopodiaceae family, which originated in the Andean region and can adapt to different types of soil and climatic conditions. It is a pseudo grain with high nutritional value as it is rich in proteins, lipids, fiber, vitamins, and minerals, and has an extraordinary balance of essential amino acids. Quinoa also contains a high amount of health-beneficial phytochemicals including saponins, phytosterols, phytoecdysteroids. It is known that quinoa has considerably positive effects on metabolic, cardiovascular, and gastrointestinal health in humans. Despite all these health benefits, quinoa is not widely consumed due to several reasons, such as high import costs of the grain and lack of knowledge regarding its benefits among consumers. As we believe that further research is needed to provide more information about quinoa, this review was prepared to investigate its basic compounds and health effects. |
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| Keywords: | Pseudo-cereal 20-Hydroxyecdysone Health effects |
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