Nutritional, therapeutic, and technological perspectives of quinoa (Chenopodium quinoa Willd.): A review

Quinoa (Chenopodium quinoa Willd) is a plant whose seeds have important nutritional and technological potential as promising ingredients for the food industry because of their wide range of possible uses and functional properties. The purpose of the present review is to identify the current studies that evaluate quinoa's nutritional potential and their technological qualities, and possible health benefits. Studies have reported substantial variations in quinoa nutrient concentrations, depending on production characteristics, plant variety, and extraction methods. Studies have also reported the technological potential of quinoa as an ingredient in food formulations and the prevention and treatment of various pathologies. However, further researches involving humans are needed to clarify how quinoa can be explored to contribute to food security in several institutional spheres. Practical applications Quinoa is a seed rich in proteins with high aminoacidic bioavailability, a source of carbohydrates, dietary fibers, vitamins and minerals, predominantly polyunsaturated lipids, and a high content of bioactive substances. This composition gives the seeds several possibilities of use, whether to compose a healthy diet or for use in the food industry. In these perspectives, several studies have pointed out antimicrobial, antioxidant, and anti-inflammatory properties associated with health promotion and with potential benefits against cardiovascular diseases, obesity, diabetes, and even cancer. As for its technological characteristics, it does not have gluten in its composition, but it has a high potential for forming emulsions and gelling capacity, and can be applied in the formulation of various bakery products, yogurts, soups, etc. Thus, quinoa has been reported as an important functional ingredient used in foods around the world.