Nutrient composition, functional activity and industrial applications of quinoa (Chenopodium quinoa Willd.)

• Published in: Food chemistry 2023-06, Vol.410, p.135290-135290, Article 135290
• Main Authors: Ren, Guixing, Teng, Cong, Fan, Xin, Guo, Shengyuan, Zhao, Gang, Zhang, Lizhen, Liang, Zou, Qin, Peiyou
• Format: Article
• Language: English
• Subjects: Antioxidants - chemistry; Applications; Chenopodium quinoa - chemistry; Flavonoids; Functional activity; Humans; Nutrients; Polyphenols; Quinoa; Structure
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2022.135290

•Quinoa and its bioactive components have a variety of health promoting effects.•The content of bioactive compounds in quinoa are changed during processing.•Quinoa should be promoted in the fields of functional food, feed, and cosmetics. Quinoa is one of the gluten-free crops that has attracted considerable interest. Quinoa contains functional ingredients such as bioactive peptides, polysaccharides, saponins, polyphenols, flavonoids and other compounds. It is very important to determine efficient methods to identify such functional ingredients, and to explain their possible health benefits in humans. In this review, the chemical structure and biological activity mechanisms of quinoa nutrient composition have been elaborated. In addition, the development of quinoa-based functional foods and feed is emerging, providing a reference for the development of functional products with quinoa as an ingredient that are beneficial to health. The active ingredients in quinoa have different health effects including antioxidant, antidiabetic, antihypertensive, anti-inflammatory, and anti-obesity activities. Further exploration is also needed to improve the application of quinoa within the functional food industry, and in the areas of feed, medicine and cosmetics.