Innovative food applications of quinoa: Exploring novel insights into its nutritional potential and biological activities

Quinoa, scientifically known as Chenopodium quinoa, is a highly beneficial pseudocereal recognized for its high nutritional value and wide range of biological activities. It improves nutritional stability by providing the critical amino acids in larger quantities than most staple foods. Quinoa's biochemical activity is closely linked to its rich phytochemical composition, which includes phenolic acids, flavonoids, carotenoids, alkaloids, and terpenoids. One of quinoa's key benefits is its naturally gluten-free nature, making it a valuable option for those with gluten sensitivities. Due to this, quinoa is used to produce various innovative food and dairy products, including glutenfree foods, quinoa milk, nutraceuticals, and baby food. However, these phytoconstituents positively impact neuronal, gastrointestinal, and cardiovascular health and contribute to its biological properties. The Food and Agriculture Organization (FAO) has identified quinoa as one of the potential crops that can be used to ensure future food security. However, quinoa seeds contain some anti-nutritional factors (ANFs), such as saponins and phytic acid, which can negatively impact their nutritional and biological value by interacting with essential nutrients and inhibiting their absorption. The industrial processing of quinoa seeds, including mechanical dehulling, thermal treatment, and roasting, primarily aims to eliminate anti-nutritional factors such as saponins, phytic acid, and tannins to enhance their nutritional value and improve digestibility. In addition, fermentation is often utilized as part of the processing, employing natural or controlled methods to break down phytic acid and other antinutrients. This review explores quinoa's nutritional values, innovative food applications, and biological activity against various diseases, emphasizing the proof derived from clinical trials.