4.7 Review

Botany, Nutritional Value, Phytochemical Composition and Biological Activities of Quinoa

Related references

Note: Only part of the references are listed.
Review Food Science & Technology

Potential Health Benefits of Plant Food-Derived Bioactive Components: An Overview

Mrinal Samtiya et al.

Summary: Plant foods are consumed globally for their high energy density and nutritional value, with their consumption rising due to metabolic disorders associated with non-vegetarian diets. The bioactive compounds in plant foods have been shown to have health-promoting properties, benefiting conditions such as cancer, cardiovascular diseases, and diabetes. These components also possess antioxidative, anti-inflammatory, and immunomodulatory properties, contributing to their ability to mitigate the impact of various human diseases.

FOODS (2021)

Article Food Science & Technology

Nutritional and technological properties of a quinoa (Chenopodium quinoa Willd.) spray-dried powdered extract

Nelson Romano et al.

FOOD RESEARCH INTERNATIONAL (2020)

Article Agriculture, Multidisciplinary

Yellow-coated quinoa (Chenopodium quinoa Willd) - physicochemical, nutritional, and antioxidant properties

Aldona Sobota et al.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2020)

Article Multidisciplinary Sciences

First adaptation of quinoa in the Bhutanese mountain agriculture systems

Tirtha Bdr Katwal et al.

PLOS ONE (2020)

Article Biochemistry & Molecular Biology

Nutritional value, physicochemical characterization and bioactive properties of the Brazilian quinoaBRS Piabiru

Shirley L. Sampaio et al.

FOOD & FUNCTION (2020)

Article Agriculture, Dairy & Animal Science

Price volatility and quinoa consumption among smallholder producers in the Andes

Cindybell Gamboa et al.

SCIENTIA AGROPECUARIA (2020)

Article Agronomy

Effect of moisture content on the physical and mechanical properties of quinoa seeds

Khan Nadiya Jan et al.

INTERNATIONAL AGROPHYSICS (2019)

Article Chemistry, Applied

Impact of cooking methods and malting on amino acids content in amaranth, buckwheat and quinoa

Carla Motta et al.

JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2019)

Article Chemistry, Applied

Metabolic fingerprinting unveils quinoa oil as a source of bioactive phytochemicals

Yu-Shuo Chen et al.

FOOD CHEMISTRY (2019)

Review Biochemistry & Molecular Biology

Quinoa Secondary Metabolites and Their Biological Activities or Functions

Minyi Lin et al.

MOLECULES (2019)

Article Chemistry, Applied

Physicochemical characterization of quinoa (Chenopodium quinoa) flour and isolated starch

Brenda Contreras-Jimenez et al.

FOOD CHEMISTRY (2019)

Article Food Science & Technology

Changes in saponins, phenolics and antioxidant activity of quinoa (Chenopodium quinoa willd) during milling process

Yameng Han et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2019)

Article Food Science & Technology

Nutritional, Functional and Sensory Properties of Ready-to-Eat Chia and Quinoa Mix Enriched Low Amylose Rice Based Porridge Mixes

Jyoti Goyat et al.

CURRENT RESEARCH IN NUTRITION AND FOOD SCIENCE (2019)

Article Agricultural Engineering

Ultrasound-assisted optimal extraction and thermal stability of betalains from colored quinoa (Chenopodium quinoa Wild) hulls

Cesar Laqui-Vilca et al.

INDUSTRIAL CROPS AND PRODUCTS (2018)

Article Agriculture, Multidisciplinary

Microencapsulated betacyanin from colored organic quinoa (Chenopodium quinoa Willd.): optimization, physicochemical characterization and accelerated storage stability

Silvana Aguilar-Tuesta et al.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2018)

Article Nutrition & Dietetics

Effects of Quinoa (Chenopodium quinoa Willd.) Consumption on Markers of CVD Risk

Liangkui Li et al.

NUTRIENTS (2018)

Article Nutrition & Dietetics

Quinoa Seed Lowers Serum Triglycerides in Overweight and Obese Subjects: A Dose-Response Randomized Controlled Clinical Trial

Diana Navarro-Perez et al.

CURRENT DEVELOPMENTS IN NUTRITION (2017)

Article Chemistry, Applied

Assessment of the nutritional composition of quinoa (Chenopodium quinoa Willd.)

Verena Nowak et al.

FOOD CHEMISTRY (2016)

Review Food Science & Technology

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

Semra Navruz-Varli et al.

JOURNAL OF CEREAL SCIENCE (2016)

Review Food Science & Technology

Betalains: Natural plant pigments with potential application in functional foods

Ashwini Gengatharan et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2015)

Review Food Science & Technology

Betanin-A food colorant with biological activity

Tuba Esatbeyoglu et al.

MOLECULAR NUTRITION & FOOD RESEARCH (2015)

Review Food Science & Technology

Innovations in Health Value and Functional Food Development of Quinoa (Chenopodium quinoa Willd.)

Brittany L. Graf et al.

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2015)

Article Gastroenterology & Hepatology

Gastrointestinal Effects of Eating Quinoa (Chenopodium quinoa Willd.) in Celiac Patients

Victor F. Zevallos et al.

AMERICAN JOURNAL OF GASTROENTEROLOGY (2014)

Article Pharmacology & Pharmacy

Effects of 20-hydroxyecdysone on improving memory deficits in streptozotocin-induced type 1 diabetes mellitus in rat

Xichao Xia et al.

EUROPEAN JOURNAL OF PHARMACOLOGY (2014)

Review Chemistry, Applied

Bound phenolics in foods, a review

Beatriz A. Acosta-Estrada et al.

FOOD CHEMISTRY (2014)

Article Food Science & Technology

Analysis of electrostatic powder charging for fractionation of foods

Jue Wang et al.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2014)

Article Food Science & Technology

Metabolic parameters of postmenopausal women after quinoa or corn flakes intake - a prospective and double-blind study

Flavia Giolo De Carvalho et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION (2014)

Article Food Science & Technology

Dry fractionation for production of functional pea protein concentrates

Pascalle J. M. Pelgrom et al.

FOOD RESEARCH INTERNATIONAL (2013)

Article Food Science & Technology

Use of cereal bars with quinoa (Chenopodium quinoa W) to reduce risk factors related to cardiovascular diseases

Flavia Maria Vasques Farinazzi-Machado et al.

CIENCIA E TECNOLOGIA DE ALIMENTOS (2012)

Article Agriculture, Multidisciplinary

Phenolic Compounds and Saponins in Quinoa Samples (Chenopodium quinoa Willd.) Grown under Different Saline and Nonsaline Irrigation Regimens

Ana Maria Gomez-Caravaca et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2012)

Article Food Science & Technology

Quinoa (Chenopodium quinoa, Willd.) as a source of dietary fiber and other functional components

Ritva Ann-Mari Repo-Carasco-Valencia et al.

CIENCIA E TECNOLOGIA DE ALIMENTOS (2011)

Review Food Science & Technology

Health Benefits of Whole Grain Phytochemicals

Neal Okarter et al.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2010)

Review Agriculture, Multidisciplinary

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

Antonio Vega-Galvez et al.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2010)

Review Biochemistry & Molecular Biology

Production of Plant Bioactive Triterpenoid Saponins: Elicitation Strategies and Target Genes to Improve Yields

Anna C. A. Yendo et al.

MOLECULAR BIOTECHNOLOGY (2010)

Review Nutrition & Dietetics

Chemistry and Biochemistry of Dietary Polyphenols

Rong Tsao

NUTRIENTS (2010)

Review Food Science & Technology

Quinoa - a Review

Michala Jancurova et al.

CZECH JOURNAL OF FOOD SCIENCES (2009)

Article Food Science & Technology

Nutritive value and chemical composition of pseudocereals as gluten-free ingredients

L. Alvarez-Jubete et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION (2009)

Review Biochemistry & Molecular Biology

Phytoecdysteroids and anabolic-androgenic steroids - Structure and effects on humans

Maria Bathori et al.

CURRENT MEDICINAL CHEMISTRY (2008)

Article Agricultural Engineering

Antifungal properties of quinoa (Chenopodium quinoa Willd) alkali treated saponnins against Botrytis cinerea

Macarena Stuardo et al.

INDUSTRIAL CROPS AND PRODUCTS (2008)

Article Food Science & Technology

Comparison of composition and antioxidant capacity of some cereals and pseudocereals

Shela Gorinstein et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2008)

Article Agriculture, Multidisciplinary

Phytoecdysteroids increase protein synthesis in skeletal muscle cells

Jonathan Gorelick-Feldman et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2008)

Article Biochemistry & Molecular Biology

Ecdysteroids act as inhibitors of calf skin collagenase and oxidative stress

Robert Yawadio Nsimba et al.

JOURNAL OF BIOCHEMICAL AND MOLECULAR TOXICOLOGY (2008)

Review Agricultural Engineering

Chenopodium quinoa - An Indian perspective

A Bhargava et al.

INDUSTRIAL CROPS AND PRODUCTS (2006)

Review Food Science & Technology

Dietary polyphenols and the prevention of diseases

A Scalbert et al.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2005)

Article Agricultural Engineering

Physical properties of quinoa seeds

C Vilche et al.

BIOSYSTEMS ENGINEERING (2003)

Review Food Science & Technology

The resistance of quinoa (Chenopodium quinoa Willd.) to adverse abiotic factors

SE Jacobsen et al.

FOOD REVIEWS INTERNATIONAL (2003)

Article Agriculture, Multidisciplinary

Identification and biological activities of triterpenoid saponins from Chenopodium quinoa

GM Woldemichael et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2001)

Review Biochemistry & Molecular Biology

Advances in flavonoid research since 1992

JB Harborne et al.

PHYTOCHEMISTRY (2000)