Quinoa greens as a novel plant food: a review of its nutritional composition, functional activities, and food applications
文献类型: 外文期刊
第一作者: Huang, Huange
作者: Huang, Huange;Wang, Qiang;Zeng, Chunxiang;Huang, Jingwei;Hu, Yichen;Wu, Qi;Wu, Xiaoyong;Liu, Changying;Ye, Xueling;Fan, Yu;Sun, Wenjun;Peng, Lianxin;Zou, Liang;Xiang, Dabing;Song, Yu;Zheng, Xiaoqin;Wan, Yan;Tan, Jianxin;Wang, Junying;Guo, Zhanbin
作者机构:
关键词: Quinoa greens; nutrients; functional factors; health benefits; food applications
期刊名称:CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION ( 影响因子:7.3; 五年影响因子:10.3 )
ISSN: 1040-8398
年卷期: 2024 年
页码:
收录情况: SCI
摘要: Quinoa (Chenopodium quinoa Willd) is widely regarded as a versatile pseudo-cereal native to the Andes Mountains in South America. It has gained global recognition as a superfood due to its rich nutritional profile. While quinoa grains are well-known, there is an undiscovered potential in quinoa greens, such as sprouts, leaves, and microgreens. These verdant parts of quinoa are rich in a diverse array of essential nutrients and bioactive compounds, including proteins, amino acids, bioactive proteins, peptides, polyphenols, and flavonoids. They have powerful antioxidant properties, combat cancer, and help prevent diabetes. Quinoa greens offer comparable or even superior benefits when compared to other sprouts and leafy greens, yet they have not gained widespread recognition. Limited research exists on the nutritional composition and biological activities of quinoa greens, underscoring the necessity for thorough systematic reviews in this field. This review paper aims to highlight the nutritional value, bioactivity, and health potential of quinoa greens, as well as explore their possibilities within the food sector. The goal is to generate interest within the research community and promote further exploration and wider utilization of quinoa greens in diets. This focus may lead to new opportunities for enhancing health and well-being through innovative dietary approaches.
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