Nutrition facts and functional potential of quinoa (Chenopodium quinoa willd.), an ancient Andean grain: a review

Abstract

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.

Physiological Effects Associated with Quinoa Consumption and Implications for Research Involving Humans: a Review

“…Quinoa is an example of a pseudo-grain that has been grown in the Andes and used for human consumption and livestock feed for thousands of years [5]. The leading producers of quinoa are Peru and Bolivia [6], however there is emerging global interest to produce quinoa as an alternative food crop [5].…”

“…Quinoa is an example of a pseudo-grain that has been grown in the Andes and used for human consumption and livestock feed for thousands of years [5]. The leading producers of quinoa are Peru and Bolivia [6], however there is emerging global interest to produce quinoa as an alternative food crop [5]. Desirable agronomic properties [7] in conjunction with higher prices induced by increased demand [8] have been the drivers of this emerging interest.…”

“…Reviews synthesising the literature surrounding quinoa have focussed on the nutrient composition [14,7], as well as the functional potential of quinoa in the human diet [5].…”

The importance of heat against antinutritional factors from Chenopodium quinoa seeds

“…Accordingly, quinoa (Chenopodium quinoa Willd. ), a dicotyledon cultivated in the Andean region for over 7,000 years and considered an excellent pseudo-cereal due its nutritionals characteristics (Vega-Gálvez et al, 2010), stand out.…”

“…Despite its potential use in food, these fractions have antinutritional factors, such as protease inhibitors and lectins, and they may be responsible to affect protein digestibility and amino acid availability (Vega-Gálvez et al, 2010). Protease inhibition experiments in animals demonstrated suppression of negative feedback regulation of pancreatic secretion through increased release of the hormone cholecystokinin to intestinal mucosa triggering pancreatic hypertrophy and hyperplasia (Liener, 1994).…”