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

Brittany L. Graf, Patricio Rojas-Silva, Leonel E. Rojo, Jose Delatorre-Herrera, Manuel E. Baldeón, Ilya Raskin

Producción científica: Contribución a una revistaArtículorevisión exhaustiva

194 Citas (Scopus)

Resumen

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.

Idioma originalInglés
Páginas (desde-hasta)431-445
Número de páginas15
PublicaciónComprehensive Reviews in Food Science and Food Safety
Volumen14
N.º4
DOI
EstadoPublicada - 1 jul. 2015
Publicado de forma externa

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