Nutrition facts and functional potential of quinoa (Chenopodium quinoa willd.), an ancient Andean grain: a review.
By A. Vega‐Gálvez, M. Miranda, J. Vergara, Elsa Uribe, Luis Puente, E. Martínez. The Journal of the Science of Food and Agriculture, 2010
932 citations recorded by the source corpus.
Quinoa, Chenopodium quinoa Willd., is an Amaranthacean, stress-tolerant plant cultivated along the Andes for the last 7000 years, challenging highly different environmental conditions ranging from Bolivia, up to 4.500 m of altitude, to sea level, in Chile. Its grains have higher nutritive value than traditional cereals and it is a promising worldwide cultivar for human consumption and nutrition. The quinoa has been called a pseudo-cereal for botanical reasons but also because of its unusual composition and exceptional balance between oil, protein and fat. The quinoa is an excellent example of 'functional food' that aims at lowering the risk of various diseases. Functional properties are given also by minerals, vitamins, fatty acids and antioxidants that can make a strong contribution to human nutrition, particularly to protect cell membranes, with proven good results in brain neuronal functions. Its minerals work as cofactors in antioxidant enzymes, adding higher value to its rich proteins. Quinoa also contains phytohormones, which offer an advantage over other plant foods for human nutrition.
Subfields: Ecology, Food Science, Public Health, Environmental and Occupational Health
View Paper: https://www.semanticscholar.org/paper/731c807189e718c96091e192d3fe26d5068f16b0
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In Ecology
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- S. Graeff‐Hönninger
- Benjamin Mast
- Sebastian Munz
- P. M. Nkebiwe
- Achim Präger
- E. Martínez
- S. Biondi
- F. Antognoni
Citations in the corpus
- Applications of quinoa (Chenopodium quinoa Willd.) and amaranth (Amaranthus spp.) and their influence in the nutritional value of cereal based foods. (2012, background): “If one of these essential amino acids is limit ing, the others will be b roken down and excreted, resulting in poor growth and loss of nitrogen in the diet[70].”
- Nutritional and biological value of quinoa (Chenopodium quinoa Willd.) (2017, neutral): “258 [8] Vega-Gálvez A, Miranda M, Vergara J, Uribe E, Puente L, Martínez EA: Nutrition 259”
- Yield and Quality Characteristics of Different Quinoa (Chenopodium quinoa Willd.) Cultivars Grown under Field Conditions in Southwestern Germany (2018, background): “Beside protein content and amino acid profile, other health-promoting properties of quinoa grains are the comparatively high fat contents or rather the related favorable fatty acid profile [6,63].”
- Quinoa – a Model Crop for Understanding Salt-tolerance Mechanisms in Halophytes (2016, background): “Saponins have insecticidal, antibiotic, fungicidal as well as pharmacological properties (Vega-Gálvez et al. 2010; Carlson et al. 2012), thus contributing to the plant’s defense against pests and pathogens.”