Amaranth and quinoa as potential nutraceuticals: A review of anti-nutritional factors, health benefits and their applications in food, medicinal and cosmetic sectors

Jan, Nusrat; Hussain, Syed Zameer; Naseer, Bazila; Bhat, Tashooq Ahmad

doi:10.1016/j.fochx.2023.100687

Cited by 24 publications

(13 citation statements)

References 110 publications

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“…Given the high nutritional and functional qualities of quinoa, this grain has gained widespread popularity among people striving for a healthy, balanced diet (Besantes-Morales et al, 2019;Ishimoto & Monteiro, 2010;Jan et al, 2023). Therefore, the dissemination and promotion of quinoa by digital influencers within this niche may explain why younger individuals have greater awareness of this product, since they have more exposure to social media and electronic devices in Brazil (We Are Social Inc., 2021).…”

Section: Resultsmentioning

confidence: 99%

“…Pseudocereals like quinoa and amaranth can be used to diversify diets as they have all features of a functional food (Balakrishnan & Schneider, 2022;Ishimoto & Monteiro, 2010). Their nutritional and functional qualities, including serum cholesterol reduction and the absence of gluten, are comparable (Almeida & Sá, 2009;Jan et al, 2023;Zevallos et al, 2015). Therefore, incorporating these grains into diets has the potential to enhance health, especially for individuals with celiac disease, who are intolerant to gluten intake (Almeida & Sá, 2009;Angeli et al, 2020;Ishimoto & Monteiro, 2010;Zevallos et al, 2015).…”

Section: Introductionmentioning

confidence: 99%

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Purchase and consumption habits for quinoa and amaranth in Brazil

SCHMIDT,

BORGES,

FORTI

et al. 2024

Food Sci. Technol (Campinas)

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A large amount of information about consumer profile can be obtained when consumption habits are observed. Thus, the aim of this work was to identify the profile of consumers and their consumption habits in relation to quinoa and amaranth in Brazil. Data were collected through an online questionnaire survey method, covering aspects such as consumer profile, knowledge and consumption of quinoa and amaranth, diet diversification, and packaging preferences. Within two months, 520 responses were obtained. Around 90% of participants knew quinoa and 43% knew amaranth. High nutritional quality and diet diversification were the main motivations for the consumption of these pseudocereals, and the purchase of these products in grains and in bulk were the most common forms of commercialization among participants. Despite quinoa being more widely consumed, it was concluded that most participants were interested in including amaranth in their diets. A broader dissemination of these foods could contribute to their inclusion in the diet of an increasing number of people.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Purchase and consumption habits for quinoa and amaranth in Brazil

SCHMIDT,

BORGES,

FORTI

et al. 2024

Food Sci. Technol (Campinas)

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“…Studies have reported important health benefits associated with quinoa consumption, including anti-inflammatory, antioxidant, anticancer, antihypertensive, hypo-cholesterolemic, prebiotic, and antidiabetic properties [11][12][13][14][15][16][17]. These benefits are attributed to bioactive compounds such as polyphenols, flavonoids, phytosterols, essential fatty acids, and dietary fiber [18][19][20][21].…”

Section: Introductionmentioning

confidence: 99%

Effect of Germination on the Physicochemical Properties, Functional Groups, Content of Bioactive Compounds, and Antioxidant Capacity of Different Varieties of Quinoa (Chenopodium quinoa Willd.) Grown in the High Andean Zone of Peru

Ramos-Pacheco,

Choque-Quispe,

Ligarda-Samanez

et al. 2024

Foods

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Germination is an effective strategy to improve the nutritional and functional quality of Andean grains such as quinoa (Chenopodium quinoa Willd.); it helps reduce anti-nutritional components and enhance the digestibility and sensory aspects of the germinated. This work aimed to evaluate the effect of germination (0, 24, 48, and 72 h) on the physicochemical properties, content of bioactive compounds, and antioxidant capacity of three varieties of quinoa: white, red, and black high Andean from Peru. Color, nutritional composition, mineral content, phenolic compounds, flavonoids, and antioxidant activity were analyzed. Additionally, infrared spectra were obtained to elucidate structural changes during germination. The results showed color variations and significant increases (p < 0.05) in proteins, fiber, minerals, phenolic compounds, flavonoids, and antioxidant capacity after 72 h of germination, attributed to the activation of enzymatic pathways. In contrast, the infrared spectra showed a decrease in the intensity of functional groups –CH–, –CH2–, C–OH, –OH, and C–N. Correlation analysis showed that flavonoids mainly contributed to antioxidant activity (r = 0.612). Germination represents a promising alternative to develop functional ingredients from germinated quinoa flour with improved nutritional and functional attributes.

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“…Because many RIPs have been isolated from the Amaranthaceae family (Caryophyllales order), our research group has recently characterized several type 1 RIPs from Amaranthaceae (i.e., quinoin from the seeds of Chenopodium quinoa L. [ 19 ] and sodins from the seeds, roots, and leaves of Salsola soda L. [ 20 ]), while other groups have isolated type 1 RIPs from this family [ 21 ] (e.g., beetins from Beta vulgaris L. [ 22 ], amaranthin from Amaranthus viridis L. [ 23 ], and SoRIP1 from Spinacia oleracea L. [ 24 ]). The characterization of RIPs in Amaranthaceae could have significant applicative implications considering that most of the species from this family are consumed like vegetables (e.g., spinach), while quinoa seeds are considered pseudocereals, being a rich source of crude proteins and nutraceutical compounds [ 25 ].…”

Section: Introductionmentioning

confidence: 99%

Hortensins, Type 1 Ribosome-Inactivating Proteins from Seeds of Red Mountain Spinach: Isolation, Characterization, and Their Effect on Glioblastoma Cells

Ragucci,

Russo,

Clemente

et al. 2024

Toxins

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Ribosome inactivating proteins (RIPs) are specific N-β-glycosylases that are well-characterized in plants. Their enzymatic action is to damage ribosomes, thereby blocking protein translation. Recently, several research groups have been working on the screening for these toxins in edible plants to facilitate the use of RIPs as biotechnological tools and biopesticides and to overcome public prejudice. Here, four novel monomeric (type 1) RIPs have been isolated from the seeds of Atriplex hortensis L. var. rubra, which is commonly known as edible red mountain spinach. These enzymes, named hortensins 1, 2, 4, and 5, are able to release the β-fragment and, like many other RIPs, adenines from salmon sperm DNA, thus, acting as polynucleotide:adenosine glycosidases. Structurally, hortensins have a different molecular weight and are purified with different yields (hortensin 1, ~29.5 kDa, 0.28 mg per 100 g; hortensin 2, ~29 kDa, 0.29 mg per 100 g; hortensin 4, ~28.5 kDa, 0.71 mg per 100 g; and hortensin 5, ~30 kDa, 0.65 mg per 100 g); only hortensins 2 and 4 are glycosylated. Furthermore, the major isoforms (hortensins 4 and 5) are cytotoxic toward human continuous glioblastoma U87MG cell line. In addition, the morphological change in U87MG cells in the presence of these toxins is indicative of cell death triggered by the apoptotic pathway, as revealed by nuclear DNA fragmentation (TUNEL assay).

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Amaranth and quinoa as potential nutraceuticals: A review of anti-nutritional factors, health benefits and their applications in food, medicinal and cosmetic sectors

Cited by 24 publications

References 110 publications

Purchase and consumption habits for quinoa and amaranth in Brazil

Purchase and consumption habits for quinoa and amaranth in Brazil

Effect of Germination on the Physicochemical Properties, Functional Groups, Content of Bioactive Compounds, and Antioxidant Capacity of Different Varieties of Quinoa (Chenopodium quinoa Willd.) Grown in the High Andean Zone of Peru

Hortensins, Type 1 Ribosome-Inactivating Proteins from Seeds of Red Mountain Spinach: Isolation, Characterization, and Their Effect on Glioblastoma Cells

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