alexa Quinoa: Nutritional, Functional and Antinutritional Aspects.


Journal of Nutrition & Food Sciences

Author(s): Maradini Filho AM, Pirozi MR, Da Silva Borges JT, Pinheiro SantAna HM, Paes Chaves JB,

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Abstract We have prepared a review of the physical-chemical composition, the functional and antinutritional properties of quinoa (Chenopodium quinoa Willd.). It is a plant of the Chenopodiaceae family, originally from the Andean regions, adaptable to different types of soil and climatic conditions. Its composition has attracted the attention of the scientific community for its high nutritional value, being rich in proteins, lipids, fibers, vitamins and minerals, with an extraordinary balance of essential amino acids. It is also gluten-free, a characteristic that enables its use by celiac patients. Despite all these attributes, quinoa is not widely used due to the high cost of the imported grain and little knowledge of its benefits by most consumers. More studies are needed to increase knowledge about this "pseudocereal", to demonstrate its functional and nutritional benefits and to study its antinutritional effects, since it presents high commercial value and excellent nutritional quality. This article was published in Crit Rev Food Sci Nutr and referenced in Journal of Nutrition & Food Sciences

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