Nutritional and health benefits of quinoa (Chenopodium quinoa Willd.)

NAVRUZ VARLI S., Sanlier N.

JOURNAL OF CEREAL SCIENCE, cilt.69, ss.371-376, 2016 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Derleme
  • Cilt numarası: 69
  • Basım Tarihi: 2016
  • Doi Numarası: 10.1016/j.jcs.2016.05.004
  • Dergi Adı: JOURNAL OF CEREAL SCIENCE
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.371-376
  • Anahtar Kelimeler: Quinoa (Chenopodium quinoa Willd.), Pseudo-cereal, 20-Hydroxyecdysone, Health effects, SEEDS, 20-HYDROXYECDYSONE, FOOD, ANAPHYLAXIS, PARAMETERS, DIET, FAT
  • Gazi Üniversitesi Adresli: Evet

Özet

Quinoa (Chenopodium quinoa Willd.) is a plant species of the Chenopodiaceae family, which originated in the Andean region and can adapt to different types of soil and climatic conditions. It is a pseudo grain with high nutritional value as it is rich in proteins, lipids, fiber, vitamins, and minerals, and has an extraordinary balance of essential amino acids. Quinoa also contains a high amount of health-beneficial phytochemicals including saponins, phytosterols, phytoecdysteroids. It is known that quinoa has considerably positive effects on metabolic, cardiovascular, and gastrointestinal health in humans. Despite all these health benefits, quinoa is not widely consumed due to several reasons, such as high import costs of the grain and lack of knowledge regarding its benefits among consumers. As we believe that further research is needed to provide more information about quinoa, this review was prepared to investigate its basic compounds and health effects.