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

文献类型： 外文期刊

第一作者： Ren, Guixing

作者： Ren, Guixing;Guo, Shengyuan;Zhao, Gang;Liang, Zou;Teng, Cong;Ren, Guixing;Teng, Cong;Fan, Xin;Qin, Peiyou;Ren, Guixing;Zhang, Lizhen;Ren, Guixing;Liang, Zou;Qin, Peiyou

作者机构：

关键词： Quinoa; Nutrients; Functional activity; Structure; Applications

期刊名称：FOOD CHEMISTRY （ 影响因子：8.8； 五年影响因子：8.6 ）

ISSN： 0308-8146

年卷期： 2023 年 410 卷

页码：

收录情况： SCI

摘要： Quinoa is one of the gluten-free crops that has attracted considerable interest. Quinoa contains functional in-gredients 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.

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