quinoa (Chenopodium quinoa Willd)
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Indications
- Quinoa offers multiple health benefits
- glycemic control appears to be the most substantiated benefit in humans
- beneficial effects observed at ~25 g/day.[1]
- hypoglycemic effects are attributed to
- high fiber content
- balanced amino acid profile
- bioactive compounds including polyphenols & saponins[2][3]
- cardiovascular benefits conferred by essential fatty acids, tocopherols & minerals[4]
- animal studies suggest quinoa consumption improves lipid profiles
- human clinical trials demonstrating cardiovascular risk reduction are limited[5]
- antioxidant & anti-inflammatory properties stem from phytochemical content
- phenolics, flavonoids, betacyanins, & saponins[6]
- potential protective effects against oxidative stress-related diseases-
- clinical significance remains to be established[7]
- potential protective effects against oxidative stress-related diseases-
- phenolics, flavonoids, betacyanins, & saponins[6]
- anti-obesity effects
- antihypertensive activity
- gut microbiota regulation [7-8]
- glycemic control appears to be the most substantiated benefit in humans
- Quinoa is gluten-free suitable for patients with celiac disease
- high-quality protein source due to well-balanced essential amino acid profile[9][10]
Notes
- clinical evidence is limited
- no effect of quinoa supplementation on body weight or BMI
- most health claims are based on animal models or in vitro studies
More general terms
References
- ↑ 1.0 1.1 Atefi M, Heidari Z, Shojaei M et al Does Quinoa (Chenopodium quinoa) Consumption Improve Blood Glucose, Body Weight and Body Mass Index? A Systematic Review and Dose-Response Meta-Analysis of Clinical Trials. Curr Med Chem. 2024;31(4):502-513. PMID: https://pubmed.ncbi.nlm.nih.gov/36847233
- ↑ 2.0 2.1 Ahmad J, Khan I, Manzoor A et al Quinoa: An Underutilized Pseudocereal with Promising Health and Industrial Benefits. J Agric Food Chem. 2025 Jun 18;73(24):14722-14741. PMID: https://pubmed.ncbi.nlm.nih.gov/40459230 Review.
- ↑ 3.0 3.1 Ren G, Teng C, Fan X et al Nutrient composition, functional activity and industrial applications of quinoa (Chenopodium quinoa Willd.). Food Chem. 2023 Jun 1;410:135290. PMID: https://pubmed.ncbi.nlm.nih.gov/36608550 Review.
- ↑ 4.0 4.1 Pereira E, Encina-Zelada C, Barros L et al Chemical and nutritional characterization of Chenopodium quinoa Willd (quinoa) grains: A good alternative to nutritious food. Food Chem. 2019 May 15;280:110-114. PMID: https://pubmed.ncbi.nlm.nih.gov/30642475
- ↑ 5.0 5.1 Simnadis TG, Tapsell LC, Beck EJ. Physiological Effects Associated with Quinoa Consumption and Implications for Research Involving Humans: a Review. Plant Foods Hum Nutr. 2015 Sep;70(3):238-49. PMID: https://pubmed.ncbi.nlm.nih.gov/26249220 Review.
- ↑ 6.0 6.1 Tang Y, Tsao R. Phytochemicals in quinoa and amaranth grains and their antioxidant, anti-inflammatory, and potential health beneficial effects: a review. Mol Nutr Food Res. 2017 Jul;61(7). PMID: https://pubmed.ncbi.nlm.nih.gov/28239982 Review.
- ↑ 7.0 7.1 Xi X, Fan G, Xue H et al Harnessing the Potential of Quinoa: Nutritional Profiling, Bioactive Components, and Implications for Health Promotion. Antioxidants (Basel). 2024 Jul 10;13(7):829. PMID: https://pubmed.ncbi.nlm.nih.gov/39061898 PMCID: PMC11273950 Free PMC article. Review. https://pmc.ncbi.nlm.nih.gov/articles/PMC11273950/
- ↑ Sharma A, Kashyap S, Singh S. Exploring the advances in quinoa processing: A comprehensive review enhancing nutritional quality and health benefits along with industrial feasibility of quinoa. Food Res Int. 2025 Apr;206:116093. PMID: https://pubmed.ncbi.nlm.nih.gov/40058932 Review.
- ↑ 9.0 9.1 Filho AM, Pirozi MR, Borges JT et al Quinoa: Nutritional, functional, and antinutritional aspects. Crit Rev Food Sci Nutr. 2017 May 24;57(8):1618-1630. PMID: https://pubmed.ncbi.nlm.nih.gov/26114306 Review.
- ↑ 10.0 10.1 Angeli V, Miguel Silva P et al Quinoa (Chenopodium quinoa Willd.): An Overview of the Potentials of the "Golden Grain" and Socio-Economic and Environmental Aspects of Its Cultivation and Marketization. Foods. 2020 Feb 19;9(2):216. PMID: https://pubmed.ncbi.nlm.nih.gov/32092899 PMCID: PMC7074363 Free PMC article. Review. https://pmc.ncbi.nlm.nih.gov/articles/PMC7074363/