Nutritional and biological value of quinoa (Chenopodium quinoa Willd.)

被引：212

作者：

Vilcacundo, Ruben ^{[1
,2
]}

Hernandez-Ledesma, Blanca ^{[2
]}

机构：

[1] Univ Tecn Ambato, Fac Ciencia & Ingn Alimentos, Lab Alimentos Func, Av Los Chasquis & Rio Payamino, Ambato, Ecuador

[2] UAM, CEI UAM, CSIC, CIAL,Inst Invest Ciencias Alimentac, Nicolas Cabrera 9, Madrid 28049, Spain

来源：

CURRENT OPINION IN FOOD SCIENCE | 2017年 / 14卷

关键词：

FATTY-ACID; SEEDS; ANTIOXIDANT; SAPONINS; FOOD; PARAMETERS; GRAINS; CELLS;

D O I：

10.1016/j.cofs.2016.11.007

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Quinoa (Chenopodium quinoa Willd.) is a pseudocereal traditionally consumed by Andean cultures that is attracting attention worldwide as a functional food. Because of its tolerance to extreme environmental conditions and its nutritional and biological properties, quinoa has been defined as 'one of the grains of the 21st century'. In addition to its high content in protein, lipids, fiber, vitamins, and minerals, and its excellent balance of essential amino acids, quinoa has been found to contain numerous phytochemicals including saponins, phytosterols, phytoecdysteroids, phenolics and bioactive peptides. These compounds may exert beneficial effects on metabolic, cardiovascular, and gastrointestinal health. This review summarizes the nutritional and functional role of quinoa emphasizing on the evidence demonstrated by animal and clinical studies.

引用

页码：1 / 6

页数：6

共 40 条

[1] Physical features, phenolic compounds, betalains and total antioxidant capacity of coloured quinoa seeds (Chenopodium quinoa Willd.) from Peruvian Altiplano [J].