Polyphenols, saponins, and other bioactive components of quinoa

Benefits of Monascus anka solid-state fermentation for quinoa polyphenol bioaccessibility and the anti-obesity effect linked with gut microbiota

“…11,13 These components consolidate the title of "super-grain" for quinoa, especially for the polyphenols. 14 Quinoa has a high polyphenol content, ranging from 514.03 to 1409.54 mg gallic acid equivalent per 100 g. 10 The major polyphenols are caffeic acid, ferulic acid, protocatechuic acid, quercetin, kaempferol, and rutin. 12 Genetic diversity in polyphenol compositions can be obtained from different quinoa varieties.…”

“…12 Similar to other whole grains, the primary polyphenols in quinoa are in conjugated or bound forms, thus limiting their biological activities. 14,15 In order to enhance the utilization of quinoa polyphenols, some environmentally friendly technologies need to be developed.…”