Modest improvement in CVD risk markers in older adults following quinoa (Chenopodium quinoa Willd.) consumption: a randomized-controlled crossover study with a novel food product

Pourshahidi, L. Kirsty; Caballero, Eduardo; Osses, Alejandro; Hyland, Barry W.; Ternan, Nigel G.; Gill, Chris

doi:10.1007/s00394-019-02169-0

Cited by 24 publications

(17 citation statements)

References 45 publications

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“…There is current interest in encouraging the consumption of quinoa since a number of recent studies have shown beneficial effects on biomarkers of cardiovascular disease risk (e.g. Li et al, 2018;Pourshahidi et al, 2020;Obaroakpo et al, 2020;Karimian et al, 2020).…”

Section: Introductionmentioning

confidence: 99%

Phenolic, apparent antioxidant and nutritional composition of quinoa (Chenopodiumquinoa Willd.) seeds

Seal

2021

Int J of Food Sci Tech

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Quinoa, a gluten-free pseudocereal, has a nutrient and phytochemical profile which may benefit health. Our aim was to investigate the variability in the phenolic and apparent antioxidant content of different quinoa varieties to identify a variety with a high phytochemical content to use in a quinoa-enriched bread. The results showed that free phenolics contributed most (50-83%) to total phenolic content compared with conjugated or bound forms. Apparent antioxidant activities measured by FRAP, ABTS+• and DPPH of free, conjugated and bound extracts were broadly similar, except for free antioxidants when determined by FRAP, which were higher. Phenolic content was positively correlated with FRAP and ABTS+• apparent antioxidant activity. Quinoa samples had a high protein content (13.5 g/100 g dry weight), with a well-balanced amino acid profile. Incorporation of quinoa into baked products such as bread is proposed as a way to deliver this healthy whole-grain cereal into the diet.

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Section: Introductionmentioning

confidence: 99%

Phenolic, apparent antioxidant and nutritional composition of quinoa (Chenopodiumquinoa Willd.) seeds

Seal

2021

Int J of Food Sci Tech

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“…For direct evidence, most of the in vivo studies have indicated that the consumption of quinoa can lead to desirable changes in lipid pro- Pourshahidi et al, 2020). These effects have also been observed in human studies (Farinazzi-Machado et al, 2012;Navarro-Perez et al, 2017), except one reported an increase in TG level after 4 weeks of supplementation of quinoa in overweight male .…”

Section: Effect On Lipid Profilementioning

confidence: 87%

“…For direct evidence, most of the in vivo studies have indicated that the consumption of quinoa can lead to desirable changes in lipid profile, including a significant decrease in TG level, LDL‐C level, and a significant increase in HDL‐C level (Abdel‐Wahhab et al., 2021; Alghamdi, 2018; Ali, 2019; Al‐Qabba et al., 2020; de Oliveira Lopes et al., 2019; Halaby et al., 2017; Li et al., 2018; Mohamed et al., 2019; Navarro‐Perez et al., 2017; Noratto et al., 2019; Pourshahidi et al., 2020; Wahba et al., 2019). A few studies reported that no significant changes were observed on TG level (Farinazzi‐Machado et al., 2012; Noratto et al., 2019; Pourshahidi et al., 2020), LDL‐C level (Navarro‐Perez et al., 2017), or HDL‐C level (Farinazzi‐Machado et al., 2012; Li et al., 2018; Pourshahidi et al., 2020). These effects have also been observed in human studies (Farinazzi‐Machado et al., 2012; Li et al., 2018; Navarro‐Perez et al., 2017), except one reported an increase in TG level after 4 weeks of supplementation of quinoa in overweight male (Li et al., 2018).…”

Section: Physiological Effects Of Consuming Quinoamentioning

confidence: 99%

“…In vivo and human studies found that quinoa had mixed effects on weight gain. Studies have reported a significant decrease in body weight gain (BWG) associated with quinoa consumption in high‐cholesterol‐diet‐induced rats (Alghamdi, 2018; Halaby et al., 2017), nicotine‐induced rats (Ali, 2019), high‐sugar‐diet‐induced rats (de Oliveira Lopes et al., 2019; Mohamed et al., 2019), CCl 4 ‐induced rats (Al‐Qabba et al., 2020), healthy rats (Fotschki et al., 2020), and healthy humans (Pourshahidi et al., 2020). In contrast, in some studies, no significant change in body weight was observed in the healthy and obese rats supplemented with quinoa diet (Garcia‐Mazcorro et al., 2016; Matsuo, 2005; Noratto et al., 2019), and the same for the tested postmenopausal women (Carvalho et al., 2015), healthy adults (Farinazzi‐Machado et al., 2012), and overweight adults (Li et al., 2018; Navarro‐Perez et al., 2017).…”

Section: Physiological Effects Of Consuming Quinoamentioning

confidence: 99%

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The functional ingredients of quinoa (Chenopodium quinoa) and physiological effects of consuming quinoa: A review

Wang

2021

Food Frontiers

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The seed of quinoa (Chenopodium quinoa) is a pseudocereal well known for its high nutritive value. The purpose of this review is to evaluate the potential for it to be used as a functional food. The nutritional composition, phytochemicals, and experimental evidence on its bioactivities are introduced to evaluate the physiological effects of consuming quinoa, including its antioxidant, hypolipidemic, immunomodulatory, weight‐regulating, hypoglycemic, hypotensive, probiotic, antitumor, and hormone‐regulating effects. The antinutrients, allergenicity, and toxicity of quinoa are then discussed. Overall, many studies and evidences have suggested the functional properties of quinoa, with most of them focusing on the antioxidant and hypolipidemic ability. Compared with the potential benefits, the risk of consuming quinoa is relatively low and easy to be managed. Therefore, quinoa can be considered to have great potential to be promoted as a healthy/functional food. More investigations are needed to confirm the effective intake of quinoa for achieving certain health effects.

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“…Quinoa-based ingredients are well suited for fermented food applications of high sensory and nutritional quality (29) . Some human interventions have indicated that quinoa may have a modest improving effect on blood lipid profile and glucose metabolism in elderly or obese subjects (30,31) . Still, a postprandial study showed no difference in glycaemic response between ingested quinoa and white wheat bread with equal amounts of available carbohydrates (32) .…”

mentioning

confidence: 99%

Blackcurrant (Ribes nigrum) lowers sugar-induced postprandial glycaemia independently and in a product with fermented quinoa: a randomised crossover trial

et al. 2020

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Berries rich in anthocyanins have beneficial effects on postprandial glycaemia. We investigated whether blackcurrant (75 g in a portion) independently and in a product with fermented quinoa induced similar effects on the sugar-induced postprandial glucose metabolism as observed before with 150 g of blackcurrant. Twenty-six healthy subjects (22 females and 4 males) consumed four test products after fasting overnight in a randomized, controlled crossover design. Each test product portion contained 31 g of available carbohydrates and had similar composition of sugar components: 300 ml water with sucrose, glucose and fructose (SW; reference), blackcurrant puree with added sugars (BC), a product consisting of the blackcurrant puree and a product base with fermented quinoa (BCP), and the product base without blackcurrant (PB). Blood samples were collected at 0, 15, 30, 45, 60, 90, 120, and 180 min after eating each test product to analyze the concentrations of glucose, insulin, and free fatty acids (FFA). In comparison with the SW, the intake of both the BC and BCP resulted in reduced glucose and insulin concentrations during the first 30 min, a more balanced decline during the first hour, and improved glycaemic profile. The BCP induced more efficient effects than the BC due to the product base with fermented quinoa. A rebound of FFA after the sugar-induced hypoglycaemic response was attenuated at the late postprandial phase by the BC and BCP. In conclusion, we showed that 75 g of blackcurrant and the product with fermented quinoa were able to lower postprandial glycaemia and insulinemia.

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Modest improvement in CVD risk markers in older adults following quinoa (Chenopodium quinoa Willd.) consumption: a randomized-controlled crossover study with a novel food product

Cited by 24 publications

References 45 publications

Phenolic, apparent antioxidant and nutritional composition of quinoa (Chenopodiumquinoa Willd.) seeds

Phenolic, apparent antioxidant and nutritional composition of quinoa (Chenopodiumquinoa Willd.) seeds

The functional ingredients of quinoa (Chenopodium quinoa) and physiological effects of consuming quinoa: A review

Blackcurrant (Ribes nigrum) lowers sugar-induced postprandial glycaemia independently and in a product with fermented quinoa: a randomised crossover trial

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