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2016-03-02

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cc-by (c) Bastidas, E.G. et al., 2016
Si us plau utilitzeu sempre aquest identificador per citar o enllaçar aquest document: https://hdl.handle.net/2445/109262

Quinoa (Chenopodium Quinoa Willd), from Nutritional Value to Potential Health Benefits: An Integrative Review

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Recurs relacionat

https://doi.org/10.4172/2155-9600.1000497

Resum

Chenopodium quinoa Willd, known as quinoa, has been cultivated and consumed by humans for the last 5,000-7,000 years. Quinoa was important to pre-Columbian Andean civilizations, as the Incas considered it a gift from their gods. Quinoa has potential health benefits and exceptional nutritional value: a high concentration of protein (all essential amino acids highly bioavailable), unsaturated fatty acids, a low glycemic index; vitamins, minerals and other beneficial compounds; it is also gluten-free; furthermore, quinoa is a sustainable food, as plants exhibit a carbon and water food print that is between 30 and 60 times lower than that of beef. Quinoa is easy to cook, has versatility in preparation, and could be cultivated in different environments. For these reasons, quinoa, previously considered a food of low social prestige, is now the focus of attention of many countries worldwide. However, few studies exist on quinoa or quinoa compounds, in vitro, in vivo and clinical trials, for assessing its potential clinical applications supported by strong scientific evidence; thus, there is a need for well-designed clinical trials and increased scientific research in this field.

Matèries

Llavors, Glucèmia, Aliments sense gluten, Aminoàcids essencials, Alimentació

Matèries (anglès)

Seeds, Blood sugar, Gluten-free foods, Essential amino acids, Diet

Citació

Col·leccions

Articles publicats en revistes (Medicina)
Articles publicats en revistes (IDIBAPS: Institut d'investigacions Biomèdiques August Pi i Sunyer)

Citació

BASTIDAS, E.G., et al. Quinoa (Chenopodium Quinoa Willd), from Nutritional Value to Potential Health Benefits: An Integrative Review. Journal of Nutrition & Food Sciences. 2016. Vol. 6, num. 3. ISSN 2155-9600. [consulted: 15 of August of 2026]. Available at: https://hdl.handle.net/2445/109262

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