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Compr Rev Food Sci Food Saf. 2015 Jul;14(4):431-445. Epub 2015 Apr 10.

Innovations in Health Value and Functional Food Development of Quinoa (Chenopodium quinoa Willd.).

Author information

1
Dept. of Plant Biology and Pathology, Rutgers Univ., 59 Dudley Rd., New Brunswick, NJ 08901, U.S.A.
2
Facultad de Ciencias de la Salud, Univ. Arturo Prat, Casilla 121, Iquique, Chile.
3
Facultad de Recursos Naturales Renovables, Univ. Arturo Prat, Casilla 121, Iquique, Chile.
4
Centro de Investigación Traslacional, Univ. de Las Américas, Quito, Ecuador.

Abstract

Quinoa (Chenopodium quinoa Willd., Amaranthaceae) is a grain-like, stress-tolerant food crop that has provided subsistence, nutrition, and medicine for Andean indigenous cultures for thousands of years. Quinoa contains a high content of health-beneficial phytochemicals, including amino acids, fiber, polyunsaturated fatty acids, vitamins, minerals, saponins, phytosterols, phytoecdysteroids, phenolics, betalains, and glycine betaine. Over the past 2 decades, numerous food and nutraceutical products and processes have been developed from quinoa. Furthermore, 4 clinical studies have demonstrated that quinoa supplementation exerts significant, positive effects on metabolic, cardiovascular, and gastrointestinal health in humans. However, vast challenges and opportunities remain within the scientific, agricultural, and development sectors to optimize quinoa's role in the promotion of global human health and nutrition.

KEYWORDS:

biological activity; cereal products; dietary supplements; nutritional quality; quinoa

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