Quinoa- A nutritive and health perspective
Paper Details
Quinoa- A nutritive and health perspective
Abstract
Quinoa (Chenopodium quinoa) is plant species which belongs to goosefoot family Chenopodiaceae, which has been cultivated in Andean region for thousands of years. It is an annual herbaceous plant that can grow 1-3cm high, seeds of quinoa are round and flat with a diameter about 1.5-4.0mm. The plant shows strong tolerance in acidic, alkaline and salty soils. Quinoa regarded as pseudo-cereal and highly nutritious due to abundant in protein, fiber, lipids, vitamins and minerals. It is one of the rare plants which have all nine essential amino acids and highest protein content in all cereals. It contains good amount of compounds including betaine, saponins, polyphenols, isoflavones and carotenoids in it. Glycemic index of quinoa ranges in between 35-53 depend upon cooking time. Quinoa shows considerably positive effects on celiac disease, serum lipid, and diabetes. Consumption of quinoa significantly reduces total cholesterol levels, triglycerides and LDL in the human body. Quinoa as low glycemic index food showed positive results on obese and type 2 diabetes patients. Quinoa is used to substitute rice, maize and wheat in various recipes. Consumer acceptability for different quinoa-based items are positive.
Augustin LS, Kendall CW, Jenkins DJ, Willett WC, Astrup A, Barclay AW, Ceriello A. 2015. Glycemic index, glycemic load and glycemic response: an International Scientific Consensus Summit from the International Carbohydrate Quality Consortium (ICQC). Nutrition, Metabolism and cardiovascular diseases 25(9), 795-815.
Bastidas EG, Roura R, Rizzolo DAD, Massanés T, Gomis R. 2016. Quinoa (Chenopodium quinoa Willd), from nutritional value to potential health benefits: an integrative review. Journal of Nutrition & Food Sciences 6(3).
Dini I. 2020. Kancolla Seeds: High Nutritional Foods with Nutraceutical Properties. In Nuts and Seeds in Health and Disease Prevention 211-227.
Filho AMM, Pirozi MR, Borges JTDS, Pinheiro Sant’Ana HM, Chaves, JBP, Coimbra JSDR. 2017. Quinoa: nutritional, functional, and antinutritional aspects. Critical reviews in food science and nutrition 57(8), 1618-1630.
Giménez MA, Drago SR, Bassett MN, Lobo MO, Samman NC. 2016. Nutritional improvement of corn pasta-like product with broad bean (Vicia faba) and quinoa (Chenopodium quinoa). Food chemistry 199, 150-156.
González Martín MI, Wells Moncada G, Fischer S, Escuredo O. 2014. Chemical characteristics and mineral composition of quinoa by near‐infrared spectroscopy. Journal of the Science of Food and Agriculture 94(5), 876-881.
Granados-Silvestre Mde L, Ortiz-Lópezmg, Montúfar-Robles I, Menjívar-Iraheta M. 2014. Micronutrients and diabetes, the case of minerals 82, 119-125.
Ibeas MA, Grant-Grant S, Coronas MF, Vargas-Pérez JI, Navarro N, Abreu I, González-Guerrero M. 2019. The diverse iron distribution in eudicotyledoneae seeds: from Arabidopsis to quinoa. Frontiers in plant science 9, 1985.
Jarvis DE, Ho YS, Lightfoot DJ, Schmöckel SM, Li B, Borm TJ, Kharbatia NM. 2017. The genome of Chenopodium quinoa. Nature 542(7641), 307.
Jiang Y, Zhu S, Yuan J, Chen G, Lu G. 2016. A betaine aldehyde dehydrogenase gene in quinoa (Chenopodium quinoa): structure, phylogeny, and expression pattern. Genes & Genomics 38(11), 1013-1020.
Li G, Zhu F. 2017. Physicochemical properties of quinoa flour as affected by starch interactions. Food Chemistry 221, 1560-1568.
Li L, Lietz G, Bal W, Watson A, Morfey B, Seal C. 2018. Effects of quinoa (Chenopodium quinoa Willd.) consumption on markers of CVD risk. Nutrients 10(6), 777.
McRae MP. 2013. Betaine supplementation decreases plasma homocysteine in healthy adult participants: a meta-analysis. Journal of chiropractic medicine 12(1), 20-25.
Mohyuddin SG, Riaz A, Qamar A, Ali SH, Hu C, Wu L, Ju XH. 2019. Quinoa is beneficial to the comprehensive nutritional value of potential health. Pakistan Journal of Science 70(1).
Multari S, Marsol-Vall A, Keskitalo M, Yang B, Suomela JP. 2018. Effects of different drying temperatures on the content of phenolic compounds and carotenoids in quinoa seeds (Chenopodium quinoa) from Finland. Journal of Food Composition and Analysis 72, 75-82.
Navruz-Varli S, Sanlier N. 2016. Nutritional and health benefits of quinoa (Chenopodium quinoa Willd.). Journal of Cereal Science 69, 371-376.
Noratto GD, Murphy K, Chew BP. 2019. Quinoa intake reduces plasma and liver cholesterol, lessens obesity-associated inflammation, and helps to prevent hepatic steatosis in obese db/db mouse. Food chemistry 287, 107-114.
Nowak V, Du J, Charrondière UR. 2016. Assessment of the nutritional composition of quinoa (Chenopodium quinoa Willd.). Food chemistry 193, 47-54.
Pellegrini M, Lucas-Gonzales R, Ricci A, Fontecha J, Fernández-López J, Pérez-Álvarez JA, Viuda-Martos M. 2018. Chemical, fatty acid, polyphenolic profile, techno-functional and antioxidant properties of flours obtained from quinoa (Chenopodium quinoa Willd) seeds. Industrial crops and products 111, 38-46.
Pereira E, Encina-Zelada C, Barros L, Gonzales-Barron U, Cadavez V, Ferreira IC. 2019. Chemical and nutritional characterization of Chenopodium quinoa Willd (quinoa) grains: A good alternative to nutritious food. Food chemistry 280, 110-114.
Pineli LDLDO, Botelho RB, Zandonadi RP, Solorzano JL, de Oliveira GT, Reis CEG, Teixeira DDS. 2015. Low glycemic index and increased protein content in a novel quinoa milk. LWT-Food Science and Technology 63(2), 1261-1267.
Schaffer-Lequart C, Lehmann U, Ross AB, Roger O, Eldridge AL, Ananta E, Wavreille AS. 2017. Whole grain in manufactured foods: current use, challenges and the way forward. Critical reviews in food science and nutrition 57(8), 1562-1568.
Sun X, Yang X, Xue P, Zhang Z, Ren G. 2019. Improved antibacterial effects of alkali-transformed saponin from quinoa husks against halitosis-related bacteria. BMC complementary and alternative medicine 19(1), 46.
Szakiel A, Pączkowski C, Henry M. 2011. Influence of environmental abiotic factors on the content of saponins in plants. Phytochemistry Reviews 10(4), 471-491.
Tang Y, Li X, Chen PX, Zhang B, Hernandez M, Zhang H, Tsao R. 2015. Characterisation of fatty acid, carotenoid, tocopherol/tocotrienol compositions and antioxidant activities in seeds of three Chenopodium quinoa Willd. genotypes. Food chemistry 174, 502-508.
Tang Y, Li X, Zhang B, Chen PX, Liu R, Tsao R. 2015. Characterisation of phenolics, betanins and antioxidant activities in seeds of three Chenopodium quinoa Willd. genotypes. Food Chemistry 166, 380-388.
Turkut GM, Cakmak H, Kumcuoglu S, Tavman S. 2016. Effect of quinoa flour on gluten-free bread batter rheology and bread quality. Journal of Cereal Science 69, 174-181.
Van Der Kamp JW, Poutanen K, Seal CJ, Richardson DP. 2014. The HEALTHGRAIN definition of ‘whole grain’. Food & nutrition research 58(1), 22100.
Vega Gálvez A, Zura L, Lutz M, Jagus RJ, Agüero MV, Pastén A, Uribe E. 2018. Assessment of dietary fiber, isoflavones and phenolic compounds with antioxidant and antimicrobial properties of quinoa (Chenopodium quinoa willd.). Chilean Journal of Agricultural Research 34(1), 1-11.
Vega-Gálvez A, Zura L, Lute M, Jagus R, Agüero MV, Pastén A, Uribe E. 2018. Assessment of dietary fiber, isoflavones and phenolic compounds with antioxidant and antimicrobial properties of quinoa (Chenopodium quinoa Willd.). Chilean Journal of Agricultural & Animal Sciences 34(1), 57-67.
Vilcacundo R, Hernández-Ledesma B. 2017. Nutritional and biological value of quinoa (Chenopodium quinoa Willd.). Current Opinion in Food Science 14, 1-6.
Wang Q, Xia W, Zhao Z, Zhang H. 2015. Effects comparison between low glycemic index diets and high glycemic index diets on HbA1c and fructosamine for patients with diabetes: A systematic review and meta-analysis. Primary care diabetes 9(5), 362-369.
Zevallos VF, Herencia IL, Chang F, Donnelly S, Ellis JH, Ciclitira PJ. 2014. Gastrointestinal Effects of Eating Quinoa (Chenopodium quinoa Willd.) in Celiac Patients. American journal of gastroenterology 109(2), 270-278.
Bahisht Rizwan, Sana Noreen, Fizza Mubarik, Arooj Attique, Maleeha Naeem, Ayesha Siddiqa, Fatima Farooq, Ahsan Mehmood, 2020. Quinoa- A nutritive and health perspective. Int. J. Biosci., 17(2), 169-178.
Copyright © 2020 by the Authors. This article is an open access article and distributed under the terms and conditions of the Creative Commons Attribution 4.0 (CC BY 4.0) license.