Innovations in Health Value and Functional Food Development of Quinoa (Chenopodium quinoa Willd.). Issue 4 (10th April 2015)

• Record Type: Journal Article
• Authors: Graf, Brittany L.; Rojas‐Silva, Patricio; Rojo, Leonel E.; Delatorre‐Herrera, Jose; Baldeón, Manuel E.; Raskin, Ilya
• Is Part Of: Comprehensive reviews in food science and food safety. Volume 14:Issue 4(2015:Jul.)
• Page Start: 431
• Page End: 445
• Publication Date: 2015-04-10
• Subjects: Food -- Research -- Periodicals; Food -- Safety measures -- Periodicals; 664.0072
• DOI: 10.1111/1541-4337.12135
• Languages: English
• ISSNs: 1541-4337

Abstract

<abstract abstract-type="main"> <title>Abstract</title> <p>Quinoa (<italic>Chenopodium quinoa</italic> 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.</p> </abstract>