Biological Effects of Hydrolyzed Quinoa Extract from Seeds of<i>Chenopodium quinoa</i>Willd.

Meneguetti, Quele Adriana; Brenzan, Mislaine Adriana; Batista, Márcia Regina; Bazotte, Roberto Barbosa; Silva, Daniel Rodrigues; Cortez, Diógenes Aparı́cio Garcia

doi:10.1089/jmf.2010.0096

Cited by 30 publications

(35 citation statements)

References 14 publications

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“…Quinoa also contains all ten essential amino acids, and its protein content ranges from 12.9 to 16.5% [4,[15][16][17]. Of primary interest is the high lys value, an essential amino acid that is deficient in many grains [16,18].…”

Section: Nutritional Profilementioning

confidence: 99%

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

Gordillo-Bastidas¹,

DA²

2016

J Nutr Food Sci

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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.

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Section: Nutritional Profilementioning

confidence: 99%

“…Follow-up was performed for 30 days. They observed beneficial effects in both supplemented groups (sedentary and exercise), as these groups showed a tendency of decreased food intake, body weight, fat deposition, and blood triglycerides (TG) levels [15].…”

Section: In Vivomentioning

confidence: 99%

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

Gordillo-Bastidas¹,

DA²

2016

J Nutr Food Sci

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“…This was shown to decrease food intake [20,21,28,29] and was given as an additional explanation for the incidence of decreased weight gain. A further rationale for the decreased food intake may be due to changes in the expression of gut hormones upon the consumption of quinoa.…”

Section: Effects On Weight Gainmentioning

confidence: 99%

“…In contrast, there is very little evidence to suggest that the concentration of quinoa has an obvious impact on triglyceride levels. It appears that significant changes in triglycerides are not observed until quinoa is consumed in the diet for at least 30 days [21]. A greater understanding of the process occurring is therefore necessary before firm conclusions can be drawn regarding quinoa and the impact on triglycerides.…”

Section: Effects On Lipid Profilementioning

confidence: 99%

Physiological Effects Associated with Quinoa Consumption and Implications for Research Involving Humans: a Review

Simnadis

Tapsell

Beck

2015

Plant Foods Hum Nutr

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Quinoa is a pseudo-grain consumed as a dietary staple in South America. In recent years, consumer demand for quinoa in the developed world has grown steadily. Its perceived health benefits have been cited as a driving force behind this trend, but there are very few human studies investigating the impact of quinoa consumption. The aim of this review was to identify physiological effects of quinoa consumption with potential for human health. A critical evaluation of animal model studies was conducted. The quality of identified studies was assessed using a methodological quality assessment tool and summative conclusions were drawn to guide the direction of future human research. The majority of studies were of fair quality. Purported physiological effects of quinoa consumption included decreased weight gain, improved lipid profile and improved capacity to respond to oxidative stress. These physiological effects were attributed to the presence of saponins, protein and 20-hydroxyecdysone in the quinoa seed. The implications of these findings are that human studies should investigate the impact of quinoa consumption on weight gain and lipid levels. The role of quinoa as an antioxidant is still unclear and requires further elucidation in animal models. Disciplines Medicine and Health Sciences | Social and Behavioral Sciences AbstractQuinoa is a pseudo-grain consumed as a dietary staple in South America. In recent years, consumer demand for quinoa in the developed world has grown steadily. Its perceived health benefits have been cited as a driving force behind this trend, but there are very few human studies investigating the impact of quinoa consumption.The aim of this review was to identify physiological effects of quinoa consumption with potential for human health. A critical evaluation of animal model studies was conducted. The quality of identified studies was assessed using a methodological quality assessment tool and summative conclusions were drawn to guide the direction of future human research. The majority of studies were of fair quality. Purported physiological effects of quinoa consumption included decreased weight gain, improved lipid profile and improved capacity to respond to oxidative stress. These physiological effects were attributed to the presence of saponins, protein and 20-2 hydroxyecdysone in the quinoa seed. The implications of these findings are that human studies should investigate the impact of quinoa consumption on weight gain and lipid levels. The role of quinoa as an antioxidant is still unclear and requires further elucidation in animal models.

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“…It has a boost tolerance to stressful abiotic circumstances and unbelievable nutritional values [2][3][4]. Quinoa's ability to harvest protein complex seeds in an inappropriate ecological circumstances brands it significant for the change of upcoming farming schemes [3][4][5]. Quinoa seeds have been presented in Europe, North America, Africa and Asia with high yields [2][3][4][5].…”

Section: Introductionmentioning

confidence: 99%

Chemical, Antioxidant, Total Phenolic and Flavonoid Components and Antimicrobial Effects of Different Species of Quinoa Seeds

Rahimi

Bagheri

2020

NIDOC-ASRT

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Q UINOA is considered as one of the newly emerged seed with high nutritional and biological aspects. The present research was done to study the biological activities of quinoa seeds. Quinoa seeds (cultivars; Giza1, Red Carina and Sajama) were obtained and their chemical properties were analyzed. Ethanoic extract was prepared and its total phenolic components (TPC), total flavonoid components (TFC), antioxidant and antimicrobial effects were studied. Saponin content was detected using the standard method. The highest contents of moisture, carbohydrate, protein, fat, fiber, ash and iron were found in cultivar Sajama (7.23±0.61%), Giza1 (63.45±4.25%), Red Carina (18.11±1.62%), Sajama (10.19±0.98%), Red Carina (5.75±0.51%), Red Carina (5.98±0.46%) and cultivar Giza1 (26.80±2.51), respectively. The mean concentrations of saponin in cultivar Giza1 had the highest concentration of saponin (4.25±0.23 mg/g), while cultivar Sajama had the lowest (1.84±0.12 mg/g). Cultivar Giza1 had the highest TPC, TFC and antioxidant effects. Cultivar Giza1 extract had the highest antibacterial effects. The minimum inhibitory concentrations of cultivar Giza1 (or Misr1) against L. monocytogenes and E. coli bacteria were 10 and 5 mg/ml, respectively, while those of C. quinoa Sajama against L. monocytogenes and E. coli were 80 and 40 mg/ml, respectively. The quinoa seeds are an appropriate alternative candidate of nutrients with high phenolic and flavonoid components and antimicrobial and antioxidant activities. High protein, carbohydrate, ash, fiber, iron, total phenol and flavonoid contents, low saponin concentration and considerable antibacterial and antioxidant effects of the quinoa seeds and particularly C. quinoa Giza1 make them suitable as alternative functional sources of nutrients with high biological effects for human nutrition.

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Biological Effects of Hydrolyzed Quinoa Extract from Seeds ofChenopodium quinoaWilld.

Cited by 30 publications

References 14 publications

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

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

Physiological Effects Associated with Quinoa Consumption and Implications for Research Involving Humans: a Review

Chemical, Antioxidant, Total Phenolic and Flavonoid Components and Antimicrobial Effects of Different Species of Quinoa Seeds

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