Nutrient composition, functional activity and industrial applications of quinoa (Chenopodium quinoa Willd.)
文献类型： 外文期刊
作者： Ren, Guixing 1 ; Teng, Cong 2 ; Fan, Xin 3 ; Guo, Shengyuan 1 ; Zhao, Gang 1 ; Zhang, Lizhen 4 ; Liang, Zou 1 ; Qin, Peiyou 3 ;
作者机构： 1.Chengdu Univ, Coll Food & Biol Engn, Chengdu 610106, Peoples R China
2.Jiangsu Acad Agr Sci, Inst Agroprod Proc, Nanjing 210014, Peoples R China
3.Chinese Acad Agr Sci, Inst Crop Sci, Beijing 100081, Peoples R China
4.Shanxi Univ, Sch Life Sci, Key Lab Chem Biol & Mol Engn, Minist Educ, Taiyuan 030006, Peoples R China
5.Chengdu Univ, Coll Food & Biol Engn, 2025 Chengluo Ave, Chengdu, Peoples R China
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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