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

Research output: Contribution to journalArticle

41 Citations (Scopus)

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.

Original languageEnglish (US)
Pages (from-to)431-445
Number of pages15
JournalComprehensive Reviews in Food Science and Food Safety
Volume14
Issue number4
DOIs
StatePublished - Jul 1 2015

Fingerprint

Chenopodium quinoa
Functional Food
functional foods
human health
phytoecdysteroids
betalains
Amaranthaceae
phytosterols
betaine
Health
human nutrition
food crops
saponins
phytopharmaceuticals
polyunsaturated fatty acids
vitamins
clinical trials
medicine
dietary fiber
nutrition

All Science Journal Classification (ASJC) codes

  • Food Science

Keywords

  • Biological activity
  • Cereal products
  • Dietary supplements
  • Nutritional quality
  • Quinoa

Cite this

Graf, Brittany L. ; Rojas-Silva, Patricio ; Rojo, Leonel E. ; Delatorre-Herrera, Jose ; Baldeón, Manuel E. ; Raskin, Ilya. / Innovations in Health Value and Functional Food Development of Quinoa (Chenopodium quinoa Willd.). In: Comprehensive Reviews in Food Science and Food Safety. 2015 ; Vol. 14, No. 4. pp. 431-445.
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Innovations in Health Value and Functional Food Development of Quinoa (Chenopodium quinoa Willd.). / Graf, Brittany L.; Rojas-Silva, Patricio; Rojo, Leonel E.; Delatorre-Herrera, Jose; Baldeón, Manuel E.; Raskin, Ilya.

In: Comprehensive Reviews in Food Science and Food Safety, Vol. 14, No. 4, 01.07.2015, p. 431-445.

Research output: Contribution to journalArticle

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