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Physiological Effects Associated with Quinoa Consumption and Implications for Research Involving Humans: a Review
Abstract
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.
... Owing to the overall nutrient and phytochemical composition [1,[4][5][6] of quinoa, and not least because of its favorable, high quality fatty acid profile, its potential as a component for functionalization of foods is clear. While the anti-inflammatory, antioxidant, and lipid-lowering potential of such bioactive components from whole grains are well known [6,7] the contribution of quinoa specifically to such effects in vivo has not been fully elucidated in well-controlled human studies. ...
... PUFA may be acting via hormonal pathways, or it may be related to either the fibre (soluble/insoluble) [28] or the protein composition of quinoa which causes a decrease in the re-absorption of bile acids and endogenous cholesterol synthesis [23][24][25]. We report for the first time in humans a statistically significant decrease in body weight and BMI following quinoa consumption, which although small thereby limiting its biological relevance, may still offer support to the anti-obesity findings previously only observed in animal models [7,25,43]. No difference was observed in the dietary intakes or physical activity levels between quinoa consumption and control in the current study, this cannot explain the reported decreases in anthropometric measurements, nor would the presence of saponins from the quinoa as these were minimized during processing [7]. ...
... We report for the first time in humans a statistically significant decrease in body weight and BMI following quinoa consumption, which although small thereby limiting its biological relevance, may still offer support to the anti-obesity findings previously only observed in animal models [7,25,43]. No difference was observed in the dietary intakes or physical activity levels between quinoa consumption and control in the current study, this cannot explain the reported decreases in anthropometric measurements, nor would the presence of saponins from the quinoa as these were minimized during processing [7]. It is plausible that other compounds in quinoa (e.g. ...
Purpose:
To investigate the effect of consuming quinoa biscuits on markers of CVD risk over 4 weeks in free-living older adults.
Methods:
A randomized-controlled, double-blind crossover trial was conducted in which consenting healthy adults aged 50-75 years (n = 40) consumed 15 g quinoa biscuits (60 g quinoa flour/100 g) or control iso-energetic biscuits (made using wheat flour) daily for 28 consecutive days (4 weeks), in addition to their normal diet. Following a 6-week washout, participants consumed the alternate biscuit for a final 4 weeks. Anthropometry and fasted blood samples were obtained before and after each intervention period.
Results:
At the beginning of the trial, mean ± SD total cholesterol concentrations were 6.02 ± 1.22 mmol/L (3.7-9.2 mmol/L); 33 participants (82.5%) had high cholesterol (> 5 mmol/L). No participants were lost to follow-up and there were no changes in habitual dietary intakes or levels of physical activity between each 4-week intervention period. Significantly greater decreases in total and LDL cholesterol concentrations (- 0.30 ± 0.58 and - 0.25 ± 0.38 mmol/L, respectively), TC: HDL ratio (- 0.11 ± 0.30), weight (- 0.61 ± 0.89 kg) and BMI (- 0.22 ± 0.34 kg/m2) were apparent following consumption of the quinoa versus control biscuits (all P < 0.05). Changes in triglycerides, HDL cholesterol, or PUFA or CRP concentrations were not significant between treatment groups.
Conclusion:
Consumption of novel quinoa biscuits produced small, but favorable changes in body weight, BMI, and circulating cholesterol concentrations, all of which may contribute to lowered CVD risk in older adults.
... Owing to the overall nutrient and phytochemical composition [1,[4][5][6] of quinoa, and not least because of its favorable, high quality fatty acid profile, its potential as a component for functionalization of foods is clear. While the anti-inflammatory, antioxidant, and lipid-lowering potential of such bioactive components from whole grains are well known [6,7] the contribution of quinoa specifically to such effects in vivo has not been fully elucidated in well-controlled human studies. ...
... PUFA may be acting via hormonal pathways, or it may be related to either the fibre (soluble/insoluble) [28] or the protein composition of quinoa which causes a decrease in the re-absorption of bile acids and endogenous cholesterol synthesis [23][24][25]. We report for the first time in humans a statistically significant decrease in body weight and BMI following quinoa consumption, which although small thereby limiting its biological relevance, may still offer support to the anti-obesity findings previously only observed in animal models [7,25,43]. No difference was observed in the dietary intakes or physical activity levels between quinoa consumption and control in the current study, this cannot explain the reported decreases in anthropometric measurements, nor would the presence of saponins from the quinoa as these were minimized during processing [7]. ...
... We report for the first time in humans a statistically significant decrease in body weight and BMI following quinoa consumption, which although small thereby limiting its biological relevance, may still offer support to the anti-obesity findings previously only observed in animal models [7,25,43]. No difference was observed in the dietary intakes or physical activity levels between quinoa consumption and control in the current study, this cannot explain the reported decreases in anthropometric measurements, nor would the presence of saponins from the quinoa as these were minimized during processing [7]. It is plausible that other compounds in quinoa (e.g. ...
Novel quinoa-enriched biscuits improve CVD risk markers in older adults: a randomised crossover trial with a novel food product - Volume 77 Issue OCE3 - L.K. Pourshahidi, E. Caballero, A. Osses, B.W. Hyland, N.G. Ternan, C.I.R. Gill
... The main bioactive compounds of quinoa are kaempferol and quercetin, which are known to contribute for health beneficial properties with antioxidant potential through free-radical scavenging activity [6]. Previous studies have reported for the various health advantages of pomegranate fruit juice and quinoa grain [3,[7][8][9]. ...
... Matsuo [26] has showed the increased production of antioxidative enzymes in liver with the utilization of quinoa grain. These enzymes have been shown for their reduction of physiological free radicals, which in-turn decreases the endothelial alterations and LDL-C oxidation helping in cardiovascular diseases [27][28][29][30][31]. Reduction of re-absorption of bile acids and hepatic cholesterol synthesis was reported with the usage of quinoa grains [9]. The quinoa grain has been showed for their inhibition activity for the binding of biliary acid and absorption of dietary cholesterol, which is due to the dietary fiber component. ...
Effect of fruit and cereal grain-based beverage studies on the lipid profile are limited. Pomegranate fruit and quinoa grains are known for their abundance of polyphenols with several health beneficial effects. The present study was carried out to investigate the effects of oral administration of beverage containing pomegranate juice and quinoa seed extract in obese rats. Different beverage combinations of pomegranate juice and quinoa extracts were formulated and screened by sensory evaluation. The selected beverage product containing 80% pomegranate juice and 20% quinoa extract maintained at 15° Bx was evaluated for its effect on the serum triglycerides, total cholesterol, high density lipoprotein (HDL), low density lipoprotein (LDL) and very low-density lipoprotein (VLDL) among the experimental rats. Administration of 5 and 10 mL of beverage product reduced the cholesterol and triglycerides levels ranging between 18.65 and 19.54 and 16.51 to 17.02%, respectively. Similarly, VLDL and LDL were reduced in the obese rats fed with beverage product ranging between 12.93 and 14.69 and 13.66 to 14.64%, respectively. There was increment of 18–20% in the HDL content by administration of the beverage product in obese rats. The impact of the formulated beverage was found to have significant effect on the lipid profile, which can be utilized as a functional food beverage.
... Quinoa(Chenopodium quinoa Willd.) is a crop rich in starch, proteins, fatty acids, and other elements bene cial for the human body, and it is characterized by high drought and salt tolerance. It originates in the Andes region and is now widely grown in China, where it can be grown at altitudes of up to 4,500 meters [24][25][26]. However, the growth of quinoa seedlings under cold stress can affect fruit sets at maturity, which is why it is necessary to study the gene expression in quinoa under cold stress. ...
... 24 h, and 7d, respectively. Their roots, stems, and leaves were collected at 0 h, 3 h, 24 h, and 7 d of growth. ...
Background
Glutathione S-transferase (GST) is an antioxidant enzyme essential for cell protection because of its scavenging of reactive oxygen species accumulated under various stresses. Cold stress studies on the GST gene family have been conducted in several dicotyledonous and monocotyledonous plants, including Arabidopsis, rice, sweet potato, cantaloupe, and pumpkin. However, no relevant studies have been conducted on quinoa to date.
Results
In the present study, 59 GST (CqGST) genes were identified in the C. quinoa genome, among which 34 were located in the cytoplasm, 20 in the chloroplasts, and five in the ribosomes. Our phylogenetic analysis of CqGST and GST genes from Arabidopsis and rice showed that these genes were clustered into eight subfamilies, namely Tau, Phi, GHR, Zeta, Lambda, EF1B, DHER, and TCHQD. A total of 59 CqGSTs were located on 14 chromosomes, and none were located on chromosomes 00, 4, 9, 13, and 15. Eleven pairs of tandem-duplicated genes and 12 pairs of segmentally duplicated genes were identified in the CqGST gene family. The promoter region of each CqGST contained at least one cis-element associated with adversity. We selected 16 representative genes for fluorescence quantitative RT-PCR to verify gene expression and found that most of the CqGST genes were highly expressed in the roots and recovered for 3 h after different cold treatment times, indicating that the GST family plays an important role in quinoa cold stress.
Conclusions
In the present study, 59 GST genes were identified in quinoa, and gene duplication events were found to be the main drivers of GST gene family evolution in this species. Our results provide a basis for further studies on the function of GST genes in quinoa as well as a research basis for breeding quinoa in high-altitude cold regions, indicating the candidate genes for enhancing quinoa yield.
... The functional ingredients responsible for the effect on weight gain are thought to be the phenolic compounds, saponins, 20HE, and protein in quinoa (Ali, 2019;Simnadis et al., 2015). The antiobesity and antidiabetic activities of 20HE have been confirmed in some studies (Foucault et al., 2014;Foucault et al., 2012;Kizelsztein et al., 2009). ...
... Moreover, quinoa can be used as a good nutrient source for body recovery. It is suggested that the average energy intake of each treatment should be calculated and reported to better understand the action of quinoa(Simnadis et al., 2015) (Figure 4). ...
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. Beneficial effects of consuming quinoa
... Also, quinoa is rich in essential fatty acids and dietary fibers, has a low glycemic index and contains considerable amounts of vitamins, minerals, and various phytochemicals, including betalains, phytosterols, phytoecdysteroids, polyphenols, saponins, and carotenoids (Escribano et al., 2017;Vilcacundo & Hernández-Ledesma, 2017). Regarding these bioactive compounds, quinoa has been found to hold high antioxidant and free radical scavenging activities (Pasko et al., 2010;Pa sko et al., 2009;Simnadis, Tapsell, & Beck, 2015). ...
... Quinoa consumption has been suggested to alter the level of hormones involved in appetite control, such as leptin, ghrelin, and cholecystokinin (Simnadis et al., 2015). Also, quinoa is a rich source of both soluble and insoluble dietary fibers, and dietary fiber intake has been associated with reduced energy intake, increased postmeal satiety, and modification of the gut dysbiosis, which is a major finding of gut bacterial composition in obese individuals (Cani, 2019;Howarth, Saltzman, & Roberts, 2001). ...
This meta‐analysis was designed to determine the effect of quinoa seed on cardiovascular disease (CVD) risk factors in adults. PubMed, Scopus, ISI Web of Science, and Cochrane library were searched electronically from their inception to February 2020 to identify eligible RCTs. We calculated the pooled estimates of weighted mean differences (WMDs) and their 95% confidence intervals (CIs) by using random‐effects models. Five eligible RCTs representing 206 subjects were enrolled. The pooled result showed that quinoa seed supplementation significantly lowered the body weight (WMD: −1.26 kg, 95% CI: −2.35, −0.18, p = .02), waist circumference (WC) (WMD: −1.15 cm, 95% CI: −2.08, −0.21, p = .01), fat mass (FM) (WMD: −0.59%, 95% CI: −1.14, −0.03, p = .03), insulin serum level (WMD: −0.86 pmol/L, 95% CI: −13.38, −1.59, p = .01), triglyceride (TG) (WMD: −7.20 mg/dl, 95% CI: −9.52, −4.87, p < .001), total cholesterol (TC) (WMD: −6.86 mg/dl, 95% CI: −10.64, −3.08, p < .001), and low density lipoprotein (LDL) (WMD: −3.08 mg/dl, 95% CI: −5.13, −1.03, p = .003) levels. However, no significant changes were seen in other markers (p > .05). The current evidence suggests that quinoa seed might be utilized as a possible new effective and safe supplementary option to better prevent and control CVD in humans.
... There are many studies about the nutritional properties of quinoa (Navruz-Varli & Sanlier, 2016; Simnadis, Tapsell, & Beck, 2015;Vilcacundo & Hernández-Ledesma, 2017). Its outstanding features are its high content of fiber and minerals, and a balanced content of essential amino acids. ...
... In the particular case of the decision to purchase quinoa, since it is considered a pseudo-cereal with a high nutritional value (Jacobsen et al., 2003;Navruz-Varli & Sanlier, 2016;Simnadis et al., 2015;Vilcacundo & Hernández-Ledesma, 2017), it is important to highlight cultural components (Bathaee, 2011;Chiu et al., 2012;De Abreu et al., 2011;McCort & Malhotra, 1993;Mooij & Hofstede, 2011;Ricardi, 2020;Shavitt & Cho, 2016), and healthy lifestyles (Bojanic, 2011;Divine & Lepisto, 2005;Petrescu et al., 2020;Quiroga, 2020;Szakály et al., 2011). ...
This research aimed to determine the factors that influence people’s decision
to purchase quinoa, with emphasis on culture and healthy lifestyles, in the
urban parishes of the city of Latacunga. The data were analyzed by first
considering contrasting hypotheses of means or proportions between consumers
and non-consumers of quinoa or its derivatives; second by estimating
a probabilistic model to identify the variables that determine consumer
probability; and finally by defining the profile and purchase habits of those
who claim to prefer cookies and bread, using an association analysis and
contingency tables. The results indicate that more than half of the households
consume quinoa, mainly in the form of pearl grain, and in its derived
form (flour). Moreover, the decision to buy quinoa is linked to people’s
knowledge of its nutritional benefits, and its consumption is additionally
influenced by cultural and traditional aspects.
... Smallholders face different constraints to crop production and marketing than large-scale producers and might have different preferences for certain traits of improved quinoa varieties. For example, taste preference in Andean regions where quinoa belongs to the traditional diet may differ from taste preferences in international markets where quinoa has become healthy food type that has the highest content of protein compared with conventional grains like wheat, corn and rice [10] and that contains all essential amino acids [11], is gluten-free [12,13] and easy to digest [14]. In addition, one of the major impediments to reaching high productivity in the Andes region is quinoa's susceptibility to mildew, a plant disease caused by fungi [4,15]. ...
... It also has the potential to contribute to food security in other regions of the developing word [15]. Compared with other grains, like wheat, corn and rice, quinoa has a higher protein content, contains all essential amino acids, and is easy to digest as it is gluten free [10][11][12][13][14]. Being a strategic Andean crop in the region, quinoa has attracted political and research interest since 1999. ...
Due to an increase in international demand, quinoa production has boomed tremendously in the Andes since the early 2010s. This has led to significant investments into developing improved varieties for large-scale agribusinesses, but breeding programs are not tailored to the needs of smallholders. In this paper, we study farmers’ preferences and willingness to pay for improved quinoa varieties in the Junín region in Peru. We use data from a choice experiment among 458 smallholders and estimate generalized multinomial logit models to control for preference and scale heterogeneity. We find that farmers generally prefer improved varieties over traditional varieties, with mildew-resistance as the most important crop trait. In general, farmers prefer varieties that are characterized by larger grain sizes, higher yield levels, lower levels of saponin, and a reduced maturation period. Yet, food-insecure farmers are found to be indifferent to early maturity and a larger grain size, which can be explained by a lower degree of commercialization among these farmers. Our results imply that developing mildew-tolerant and higher-yielding varieties with a medium to low saponin content is a priority if investments in quinoa technologies are to benefit small-scale and food insecure farmers in the Andean highlands of Peru.
... 22 Quinoa's genetic diversity, its exceptional tolerance to drought and salinity, and the crop's ecological advantages have been extensively reviewed by Ruiz et al. 8 Concerning biodiversity, quinoa presents a wide genetic variability in terms of forms, size, colour and grain composition. Originally, quinoa classification was made according to the colour of Lipid profile Simnadis et al. 9 Antioxidant activities Simnadis et al. 9 Tang and Tsao 10 ...
... 22 Quinoa's genetic diversity, its exceptional tolerance to drought and salinity, and the crop's ecological advantages have been extensively reviewed by Ruiz et al. 8 Concerning biodiversity, quinoa presents a wide genetic variability in terms of forms, size, colour and grain composition. Originally, quinoa classification was made according to the colour of Lipid profile Simnadis et al. 9 Antioxidant activities Simnadis et al. 9 Tang and Tsao 10 ...
Awareness of the several agronomic, environmental, and health benefits of quinoa has led to a constant increase in its production and consumption not only in South America - where it is a native crop – but also in Europe and the United States. However, producing wheat or gluten-free based products enriched with quinoa alters some quality characteristics, including sensory acceptance. Several anti-nutritional factors such as saponins are concentrated in the grain pericarp. These bitter and astringent substances may interfere with the digestion and absorption of various nutrients. Developing processes to decrease or modify the bitterness of quinoa can enhance palatability and thus consumption of quinoa. In addition to the production of sweet varieties of quinoa, other processes have been proposed. Some of them (i.e. washing, pearling and the combination of the two) have a direct effect on saponins, either by solubilisation and/or the mechanical removal of seed layers. Others, such as fermentation or germination, are able to mask the bitterness with aroma compounds and/or sugar formation. This review presents the major sources of the undesirable sensory attributes of quinoa, included bitterness, and various ways of counteracting the negative characteristics of quinoa.
... La obesidad es un estado nutricional que ocasiona preocupación a nivel mundial [61], no solo por sus altos niveles, sino también por todas las condiciones médicas asociadas. En este contexto, las saponinas de quinua han sido objeto de estudio durante el proceso de adipogénesis con el fin de evaluar su efecto en la diferenciación de los pre-adipocitos, en la formación de adipocitos maduros y en la expresión de los genes involucrados en la inducción del fenotipo de los adipocitos que están relacionados con la acumulación de grasa visceral intraabdominal [62] y directamente con la obesidad [63]. Yao y colaboradores [64] monitorearon el efecto de las saponinas de quinua a concentraciones de 50 y 25 µg/mL durante ocho días, sobre la acumulación lipídica intracelular en células 3T3-L1, y por medio de tinción con aceite rojo demostraron que las fracciones ensayadas disminuyeron la acumulación lipídica e inhibieron la diferenciación adipogénica. ...
... En estos casos, los autores justifican los resultados por los niveles de saponina presentes en la dieta, entre 2,0% y 28,7%. Estos hallazgos se correlacionarían con lo expuesto previamente, puesto que si la presencia de saponinas induce un incremento en la conductancia del yeyuno, se promovería una disminución en la capacidad de absorber los nutrientes para el crecimiento y desarrollo normal del animal [63]. Adicionalmente, la disminución de la palatabilidad del grano debida a las saponinas explicaría la incidencia de la disminución de la ganancia de peso. ...
Saponins are a type of secondary metabolite that have been widely studied due to their recognized biological properties. Most research into phytochemical has focused on finding new natural sources of saponins with medicinal interest. Quinoa ( Chenopodium quinoa) is a plant that has attained importance as a valuable source of food highly nutritious and rich in triterpenes saponins which are mainly in the outer husks of the seeds. Up to date, about 30 saponins derived from hederagenin, oleanolic acid, phytolaccagenic acid, and serjanic acid have been identified in the plant. Quinoa consumption involves removal of the husk to reduce its bitter taste, the ingestion of residual levels of saponins and obtaining a product rich in saponins. This revision, initially, offers a general contextualization of saponins, then, gathers the structural features of identified saponins in quinoa, describes the effect of the processing of the grain on its saponins content, and finally, exposes the biological properties explored with quinoa saponins extracts which might be considered as a starting point for future investigations aimed at strengthening of their use in the pharmaceutical and/or nutraceutical field.
... These compounds are believed to reduce the size and storage capacity of fat cells, downregulate genes involved in fat accumulation such as lipoprotein lipase, and modulate related to inflammatory adipokines (28,29). Several mechanisms are proposed to be involved in this weight loss process, including favorable alterations in hormone level that influence appetite regulation, such as leptin and ghrelin (30). Additionally, quinoa's high content of soluble and insoluble fiber may increase satiety and correct intestinal dysbiosis (31,32). ...
Purpose
Quinoa is a food containing dietary fiber and various phytochemicals with high nutritional value, which has a structure similar to whole grains. This randomized controlled trial aimed to assess the effect of substituting grains with quinoa on cardiovascular risk factors and liver function in individuals with Non-alcoholic fatty liver disease (NAFLD).
Methods
Forty-six participants were randomly assigned to either a control group, which maintained their regular grain-based diet, or an intervention group, where grains were replaced with quinoa for 12 weeks. Participants in the quinoa group were instructed to substitute grains with quinoa during lunch for 12 weeks. The primary outcome was to assess the changes in the Controlled Attenuation Parameter (CAP) score between the intervention and control groups. Secondary outcomes included the difference in cardiometabolic risk factors and liver function between the two groups.
Results
Following 12 weeks of intervention with quinoa, a significant reduction in weight, and waist circumferences (WC) were observed compared to the control group (p value < 0.05). Furthermore, even after adjustment for weight change, there was a significant reduction in CAP score, serum levels of low-density lipoprotein cholesterol (LDL-C), and an improvement in homeostatic model assessment for insulin resistance (HOMA-IR) in the quinoa group compared to the control group after the 12 weeks (p value < 0.05). However, no significant changes were observed in other measured parameters, including liver enzymes, fibroscan, fasting plasma glucose, total cholesterol (TC), high-density lipoprotein cholesterol (HDL-C), and inflammatory factors.
Conclusion
This study demonstrated that replacing grains with quinoa led to a significant improvement in the CAP score, HOMA-IR, and LDL-C in individuals with NAFLD, regardless of any weight changes. Thus, incorporating quinoa—a plentiful and low-cost source of bioactive compounds—into the diets of NAFLS patients as a staple food could improve several cardiometabolic risk factors in these individuals.
Clinical Trial Registration
IRCT20100524004010N37.
... Mean weight gain in all groups showed that all the experimental diets are nutritionally good. The phenolic compounds, saponins, and protein in quinoa are attributed to be the functional ingredients responsible for having positive effect on growth (Simnadis et al., 2015;Ali, 2020). Fish fed at test diet level-III (20% CQSM replacement) had given maximum WG% in O. niloticus and C. carpio when compared to the control diet (0% CQSM). ...
Plant-based protein sources are suitable and profitable for aquaculture. Chenopodium quinoa is one of the pseudo-cereal plants and promising source of protein. A 60-day feeding experiment was designed to check the impacts of C. quinoa seed meal (CQSM) on growth indices, carcass composition and antioxidant activity of Oreochromis niloticus and Cyprinus carpio. Six test diets as I, II, III, IV, V and VI were formed by using CQSM as replacement of fishmeal (FM) at 0%, 10%, 20%, 30%, 40% and 50%, respectively. Triplicate tanks having 15 juveniles in each were used and juveniles were fed at a diet equivalent to 5% of their live wet weight. Digestibility was measured with the help of feces. In O. niloticus and C. carpio, maximum results for weight gain (13.65g), (14.12g), feed conversion ratio (FCR) (0.98), (0.92), weight gain% (168.80), (199.15), and specific growth rate (SGR) (1.63), (1.21), respectively, were seen at level-III (20%) replacement of FM with C. quinoa seed meal based diet. For nutrient digestibility, best results in O. niloticus and C. carpio were also noticed at 20% replacement of FM with CQSM as crude protein (CP) (68.59), (66.30), crude fat (CF) (65.82) (65.65) and gross energy (GE) (72.36), (65.60), respectively. The antioxidant activity was maximum: 6.56 for O. niloticus and 7.13 for C. carpio at 20% replacement of FM. The findings indicated that the substitution of FM with CQSM up to 20% has a positive effect on fish growth, carcass composition, antioxidant activity and nutrient digestibility. Keywords: Quinoa seed meal, Pseudocereal plants, Fishmeal, Growth performance, Antioxidant activity.
... A study demonstrated that ethanol quinoa leachate, containing 60% of the total amount of 20-E of untreated quinoa seeds, lessens blood glucose levels in diet-induced obese, hyperglycemic mice [136]. 20-E could also be the major factor responsible for weight lowering and lipid profile improvement effects of quinoa [137,138]. 20-Hydroxyecdysone is found in edible crops such as spinach (Spinacia oleracea L.) and in the highest concentration in the seeds of Chenopodium quinoa Willd. [136]. ...
Although non-alcoholic fatty liver disease (NAFLD) presents as an intricate condition characterized by a growing prevalence, the often-recommended lifestyle interventions mostly lack high-level evidence of efficacy and there are currently no effective drugs proposed for this indication. The present review delves into NAFLD pathology, its diverse underlying physiopathological mechanisms and the available in vitro, in vivo, and clinical evidence regarding the use of natural compounds for its management, through three pivotal targets (oxidative stress, cellular inflammation, and insulin resistance). The promising perspectives that natural compounds offer for NAFLD management underscore the need for additional clinical and lifestyle intervention trials. Encouraging further research will contribute to establishing more robust evidence and practical recommendations tailored to patients with varying NAFLD grades.
Graphical Abstract
... Interestingly, this strong association remained after adjustment for anti-dyslipidemia medication [249]. Additionally, previous evidence has shown that quinoa could decrease weight gain, improve lipid profile, and improve capacity to respond to oxidative stress, mainly due to saponins content [250]. Another study also showed decreased LDL cholesterol and TG after 30 days of quinoa bar consumption [251]. ...
Atherosclerosis, chronic non-communicable diseases, and metabolic syndrome are highly interconnected and collectively contribute to global health concerns that reduce life expectancy and quality of life. These conditions arise from multiple risk factors, including inflammation, insulin resistance, impaired blood lipid profile, endothelial dysfunction, and increased cardiovascular risk. Adopting a plant-based diet has gained popularity as a viable alternative to promote health and mitigate the incidence of, and risk factors associated with, these three health conditions. Understanding the potential benefits of a plant-based diet for human health is crucial, particularly in the face of the rising prevalence of chronic diseases like diabetes, hypertension, dyslipidemia, atherosclerosis, and cancer. Thus, this review focused on the plausible advantages of consuming a type of food pattern for the prevention and/or treatment of chronic diseases, emphasizing the dietary aspects that contribute to these conditions and the evidence supporting the benefits of a plant-based diet for human health. To facilitate a more in-depth analysis, we present separate evidence for each of these three concepts, acknowledging their intrinsic connection while providing a specific focus on each one. This review underscores the potential of a plant-based diet to target the underlying causes of these chronic diseases and enhance health outcomes for individuals and populations.
... Although human studies are inconclusive, some authors argued that dietary fiber may have an important role in hepatic cholesterol synthesis linked to bile acid regulation (23). Although quinoa has an enhanced content of soluble and insoluble fiber compared with other cereals and grains (24,25), our results do not support these findings. ...
Obesity is a leading preventable cause of death worldwide, with increasing prevalence in adults and children, Obesity is one of the most important health problems in human beings and it increases the likelihood of various diseases, such as type 2 diabetes, and particularly heart disease, systemic hypertension, hyperlipidemia, cardiovascular diseases, and certain types of cancer and osteoarthritis and authorities view it as one of the most serious public health challenges of the 21st century. The consumption of bioactive compounds from the diet or dietary supplementation is one possible way to control obesity and to prevent or reduce the risks of getting various obesity-related diseases. Recently, there has been a remarkable interest in finding natural lipid inhibitors from natural products to replace synthetic compounds. Natural substances are presumed to be safe since they occur in plant foods, and are therefore seen as more desirable than their synthetic counterparts. Quinoa (Chenopodium quinoa) is plant that recently has been successfully grown in Iraq, providing seeds rich in nutrients and bioactive compounds. The popularity of its seeds has increased in recent years due to the claims of health benefits and super food qualities. This was a dose-response randomized, controlled, single-blind trial with a parallel design (1 control and 2 treatment groups) that compared the effect of 50 and 100 g quinoa/d in 50 overweight and obese women over a 12-wk intervention period. Body composition, and total, LDL, and HDL cholesterol were not significantly altered by quinoa consumption (P > 0.05). Mean serum triglyceride (TG) concentration was reduced significantly in the 100-g quinoa group from 1.38 to 0.85 mmol/L and in the 50-g quinoa group from 1.25 to 1.02 mmol/L at12 wk (P< 0.05). No significant changes in TGs were observed in the control groups.
... Phenolics, 20-Hydroxyecdysone, saponins, and protein in quinoa are believed to be the active substances in charge of the influence on weight growth (Simnadis et al., 2015;Ali, 2019). Studies have demonstrated the antidiabetic and antiobesity properties of 20-Hydroxyecdysone (Kizelsztein et al., 2009;Foucault et al., 2012;Foucault et al., 2014). ...
... The declaration of the International Year of Quinoa by FAO (2013) made this grain to be considered a "superfood" because of its nutritional qualities that include good levels of proteins and micronutrients. That classification has generated growing interest in consumers in high-income countries (Escuredo et al., 2014;Nowak & Charrondière, 2016;Nowak & Charrondière, 2016;Simnadis et al., 2015). Quinoa is considered a strategic food for world food security and an income opportunity for small farmers in the Andean region (FAO & CIRAD, 2015). ...
Classifying small agricultural producers based on their technical efficiency and economic performance allows us to gauge the potential to improve yield in the quinoa crop, promote local food security, and improve rural incomes. Consequently, the objective of this study was to characterize and classify quinoa producers at the Peruvian Altiplano based on their productive, economic, and social attributes, so the technical efficiency and economic performance of the identified groups can be analyzed. Hence, 409 surveys conducted among quinoa producers in the Puno region were used to run the statistical analysis using two-stage cluster techniques, stochastic frontier, linear regression, and ANOVA tests. The results revealed that three groups of producers exhibited discriminating variables in the use of fertilizers, organic fertilizers, weed control, application of fungicides, production of quinoa, the total area of all crops, and achievement of economic benefits. It was evidenced that the use of seeds and fertilizers, in optimal quantities, increased yield, and in combination with quinoa sales, were the significant variables to differentiate technical efficiency. The high Andes are characterized by smallholdings, subsistence agriculture and, agrobiodiversity conservation and, although cultivation practices are predominantly low technical efficient, it would be possible to rapidly increase agricultural performance with a better allocation of external inputs. However, this could be done to regional limits, for this reason, the role of public policy is very important so that producers can get broader access to production inputs and technical services.
... The bioactive compounds of quinoa include phytosterols, phytochemicals, dietary fiber, vitamin E, zinc, and iron with high antioxidant and anti-inflammatory properties that play an important role in reducing the risk of cardiovascular disease (K. L. Li et al., 2018;Oliveira Silva et al., 2018;Simnadis et al., 2015;Tang and Tsao, 2017). ...
Objective
The purpose of the current study is to conduct a meta-analysis of published randomized controlled trials to explore the quantitative effect of quinoa supplementation on serum lipid concentrations.
Methods
Online databases, including Web of Science, Scopus, and PubMed, were systematically searched. A comprehensive literature review was performed based on English reports of randomized controlled trials of quinoa on lipid profiles in adults, which were published up to July 2020. Weighted mean differences (WMD) with a 95% confidence interval (CI) were assigned as the ultimate effects of using random models. Study quality was assessed by using the Cochran score, and a meta-analysis was conducted.
Results
Five RCTs with eight intervention arms, including 291 participants, were selected for the present meta-analysis. The intervention period was between 4 and 12 weeks. The results showed doses higher than 50 g of quinoa consumption and duration more than six weeks of intervention significantly reduced serum triglyceride (TG) levels (WMD: -0.864 mg/dl; 95% CI: -1.286, -0.442, P < 0.001) and (WMD: -0.623 mg/dl; 95% CI: -1.015, -0.232, P = 0.002), respectively. In general, quinoa supplementation did not have a significant effect on concentrations of high-density lipoprotein cholesterol (HDL-C) levels (WMD: -0.145 mg/dl; 95% CI: -0.377, 0.086, P = 0.218), low-density lipoprotein cholesterol (LDL-C) levels, (WMD: 0.082 mg/dl; 95% CI: -0.150, 0.314, P = 0.489), and total cholesterol (TC) levels)WMD: -0.036 mg/dl; 95% CI: -0.267, 0.195, P = 0.759(.
Conclusion
This study reveals quinoa supplementation in doses higher than 50 g/day and the duration more than six weeks significantly reduced TG levels. However, further studies in this area are recommended to understand the potential mechanisms of quinoa on blood lipids.
... This pseudocereal is a suitable source of nutrients, fiber, and bioactive compounds with interesting antioxidant activity for healthy diets [6,7]. Quinoa has proven human healthpromoting properties [6][7][8], and the possibility of incorporating it into new functional foods has been explored [9,10]. Quinoa seeds offer the peculiarity of being ground, and whole flours can be used in bakery products to completely or partially substitute refined wheat. ...
Quinoa is a trend and a promising functional food ingredient. Following previous research into the impact of incorporating quinoa flour on the polyphenol content and antioxidant activity of bread, this study aimed to bridge an existing gap about the qualitative and quantitative polyphenolic profiles of such bread. The UPLC-MS/MS analysis showed that quinoa bread, made with 25% quinoa flour of a black variety, presented more compounds than refined-wheat bread, and levels were remarkably higher in many cases. Consequently, the quinoa bread presented clearly improved polyphenolic content than the wheat bread (12.8-fold higher considering the sum of extractable and hydrolyzable polyphenols), as supported by greater antioxidant activity (around 3-fold). The predominant compounds in the extractable fraction of quinoa bread were p-hydroxybenzoic acid and quercetin (50- and 64-fold higher than in wheat bread, respectively) and rutin (not detected in wheat bread), while ferulic and sinapic acids were the most abundant compounds in the hydrolyzable fraction (7.6- and 13-fold higher than in wheat bread, respectively). The bread-making impact was estimated, and a different behavior for phenolic acids and flavonoids was observed. Extractable phenolic acids were the compounds that decreased the most; only 2 of 12 compounds were enhanced (p-hydroxybenozoic and rosmarinic acid with increments of 64% and 435%, respectively). Flavonoids were generally less affected, and their concentrations considerably rose after the bread-making process (7 of the 13 compounds were enhanced in the extractable fraction) with especially noticeably increases in some cases; e.g., apigenin (876%), kaempferol (1304%), luteolin (580%) and quercetin (4762%). Increments in some extractable flavonoids might be explained as a consequence of the release of the corresponding hydrolyzable forms. The present study provides new information on the suitability of quinoa-containing bread as a suitable vehicle to enhance polyphenols intake and, hence, the antioxidant activity in daily diets.
... Several studies have investigated the effect of quinoa on weight. The vast majority of studies showed a positive association between quinoa consumption and weight decrease among animals [21], which may be beneficial to prevent hepatic steatosis induced by overweight. In fact, we found that quinoa reduced the TG and TC contents in liver tissues and mitigated pathological injury. ...
Background
Nonalcoholic fatty liver disease (NAFLD) is considered the hepatic component of metabolic syndrome and has attracted widespread attention due to its increased prevalence. Daily dietary management is an effective strategy for the prevention of NAFLD. Quinoa, a nutritious pseudocereal, is abundant in antioxidative bioactive phytochemicals. In the present study, the effects of different amounts of quinoa on the progression of NAFLD and the related molecular mechanism were investigated.
Methods
Male SD rats were simultaneously administered a high fat diet (HF) and different amounts of quinoa (equivalent to 100 g/day and 300 g/day of human intake, respectively). After 12 weeks of the intervention, hepatic TG (triglyceride) and TC (total cholesterol) as well as serum antioxidative parameters were determined, and hematoxylin–eosin staining (H&E) staining was used to evaluate hepatic steatosis. Differential metabolites in serum and hepatic tissue were identified using UPLC-QTOF-MS E . The mRNA expression profile was investigated using RNA-Seq and further verified using real-time polymerase chain reaction (RT-PCR).
Results
Low amounts of quinoa (equivalent to 100 g/d of human intake) effectively controlled the weight of rats fed a high-fat diet. In addition, quinoa effectively inhibited the increase in hepatic TG and TC levels, mitigated pathological injury, promoted the increase in SOD and GSH-Px activities, and decreased MDA levels. Nontarget metabolic profile analysis showed that quinoa regulated lipid metabolites in the circulation system and liver such as LysoPC and PC. RNA-Seq and RT-PCR verification revealed that a high amount of quinoa more effectively upregulated genes related to lipid metabolism [Apoa (apolipoprotein)5, Apoa4, Apoc2] and downregulated genes related to the immune response [lrf (interferon regulatory factor)5, Tlr6 (Toll-like receptor), Tlr10, Tlr11, Tlr12].
Conclusion
Quinoa effectively prevented NAFLD by controlling body weight, mitigating oxidative stress, and regulating the lipid metabolic profile and the expression of genes related to lipid metabolism and the immune response.
... Quinoa seeds are also good sources of vitamins, oil with high linoleate and linolenate content, natural antioxidants, dietary fiber, and minerals [6]. As a result, consumption of quinoa in human diet leads to lower weight gain, improved lipid profile, decreased blood glucose, and increased antioxidant intake [7,8]. ...
Quinoa (Chenopodium quinoa Willd.), originated from the Andean region of South America, shows more significant salt tolerance than other crops. To reveal how the plant hormone ethylene is involved in the quinoa responses to salt stress, 4-week-old quinoa seedlings of ‘NL-6′ treated with water, sodium chloride (NaCl), and NaCl with ethylene precursor 1-aminocyclopropane-1-carboxylic acid (ACC) were collected and analyzed by transcriptional sequencing and tandem mass tag-based (TMT) quantitative proteomics. A total of 9672 proteins and 60,602 genes was identified. Among them, the genes encoding glutathione S-transferase (GST), peroxidase (POD), phosphate transporter (PT), glucan endonuclease (GLU), beta-galactosidase (BGAL), cellulose synthase (CES), trichome birefringence-like protein (TBL), glycine-rich cell wall structural protein (GRP), glucosyltransferase (GT), GDSL esterase/lipase (GELP), cytochrome P450 (CYP), and jasmonate-induced protein (JIP) were significantly differentially expressed. Further analysis suggested that the genes may mediate through osmotic adjustment, cell wall organization, reactive oxygen species (ROS) scavenging, and plant hormone signaling to take a part in the regulation of quinoa responses to ethylene and salt stress. Our results provide a strong foundation for exploration of the molecular mechanisms of quinoa responses to ethylene and salt stress.
... Several studies have been investigated the effect of quinoa on weight. The vast majority of studies showed a positive association between quinoa consumption and decreased weight gain among animals [21]. This may contribute to the improvement of quinoa on hepatic steatosis. ...
Background: HF diet-associated fatty liver (is also known as non-alcoholic fatty liver disease, NAFLD) is considered the hepatic component of the metabolic syndrome and has attracted widespread attention due to the increase in its prevalence. Daily dietary management, is considered to be one of the effective strategies for the prevention of NAFLD. In the present study, the effect of quinoa on the hepatic steatosis and the metabolism mechanism were investigated.
Methods: Male SD rats simultaneously administered an HF diet and different amounts of quinoa (equivalent to 100 g/day and 300 g/day of human intake, respectively). After 12 weeks of the intervention, Hepatic TG and TC as well as serum anti-oxidative parameters were determined, H&E staining evaluated the hepatic steatosis. Differential metabolite in serum and hepatic tissue were analyzed using UPLC-QTOF-MSE. mRNA expression profile were investigated using RNA-Seq and further verified using real-time RT-PCR.
Results: It showed that quinoa effectively controlled the weight of rats, mitigated hepatic steatosis and oxidative stress, which exhibited the beneficial effect of quinoa on prevention of NAFLD. These beneficial effects could be attributed to the regulation of the production of certain metabolites in the circulation system or liver such as LysoPC and PC. The RNA-Seq analysis and RT-PCR verification revealed that an intake of a high amount of quinoa more effectively up-regulated the genes related to lipid metabolism [Apoa (apolipoprotein)5, Apoa4, Apoc2) and down-regulated the genes related immune response [lrf (interferon regulatory factor)5, Tlr6 (Toll like receptor), Tlr10, Tlr11, Tlr12].
Conclusions: Quinoa could alleviate hepatic steatosis due to the regulation of metabolism and the expression of genes related with lipid metabolism and immune response.
... It has been shown that celiac patients can tolerate quinoa when given 50 g/day for six weeks (Zevallos et al. 2014). In some animal models it has been shown to reduce weight gain, regulate lipid profile and improve oxidative stress response (Simnadis, Tapsell, and Beck 2015). It was also found in human experiments that it protected against thiobarbituric acid-reactive substances (TBARS)-induced oxidative stress and increased glutathione levels (De Carvalho et al. 2014). ...
Amaranth, quinoa, and buckwheat, known as pseudocereals, have been consumed since ancient times and are considered sacred in most cultures. Their grains can be used as cereals for breakfast or mixed with other grains in meals and their health-enhancing effects have been investigated more in recent years. They have an antioxidant effect and their nutrient profiles are enriched with processing techniques such as sprouting and fermentation. Their suitability to different processing techniques and the rapid increase in microbiota researches highlighted the probiotic/prebiotic effects of pseudocereals. Using cultures or naturally fermented amaranth, quinoa and buckwheat exhibited good substrate properties for probiotic bacteria, especially for Lactobacillus strains. Studies have found that they reduce the number of pathogen microorganisms, increase the synthesis of short-chain fatty acids due to their prebiotic effects. Also the number of bacterial colonies do not change during the storage period and their organoleptic properties are revealed. It has been determined that pseudocereals decrease Ruminococcacea, Lachnospiraceae, Helicobacteracea, Clostridium, Escherichia and increase Peptoclostridium, Prevotellaceae, Lactobacillus, Bifidobacterium, Enterococcus, and Eubacteriaceae. Due to these effects, they are considered as good sources for synbiotic formulations to be developed for the treatment of dysbiosis, obesity, Celiac Disease, lactose intolerance, inflammatory bowel diseases and inflammation-mediated chronic disorders.
... Therefore, sorghum is an important plant-based protein source contributing to food security in its original cultivation areas in Africa [111] and yet possesses high potential in supporting the public health of Western societies [110]. Although Peru and Bolivia are the largest producers of quinoa (Chenopodium quinoa) [112], quinoa is available for consumers, and can also be grown, almost all over the world [113]. For its high agroecological adaptability, quinoa has been acclimated in Europe [114], even as deep in the northern periphery as Finland [115]. ...
In order to support the multiple levels of sustainable development, the nutritional quality of plant-based protein sources needs to be improved by food technological means. Microbial fermentation is an ancient food technology, utilizing dynamic populations of microorganisms and possessing a high potential to modify chemical composition and cell structures of plants and thus to remove undesirable compounds and to increase bioavailability of nutrients. In addition, fermentation can be used to improve food safety. In this review, the effects of fermentation on the protein digestibility and micronutrient availability in plant-derived raw materials are surveyed. The main focus is on the most important legume, cereal, and pseudocereal species (Cicer arietinum, Phaseolus vulgaris, Vicia faba, Lupinus angustifolius, Pisum sativum, Glycine max; Avena sativa, Secale cereale, Triticum aestivum, Triticum durum, Sorghum bicolor; and Chenopodium quinoa, respectively) of the agrifood sector. Furthermore, the current knowledge regarding the in vivo health effects of fermented foods is examined, and the critical points of fermentation technology from the health and food safety point of view are discussed.
... Velarde-Salcedo et al. (2012) investigated and revealed the ability of quinoa seed peptide to prevent the activation of dipeptidase dipeptidyl enzyme, in addition, to conduct the effects of this peptide in lipid accumulation in adipocyte rats cultures. Simnadis et al. (2015) investigated physiological effect of consuming quinoa seeds to decrease weight gain and improve lipids profile. These physiological effects were attributed to the presence of protein, saponin, and 20-hydroxyecdysone in quinoa seeds, in addition to increasing the permeability of intestinal epithelial cell, decrease the capacity to nutrients active absorption for development and growth of animals. ...
... contains supplementary material, which is available to authorized users. described, especially for lowering the risk of oxidative stressrelated diseases [4,5]. ...
Interest in quinoa as a functional food ingredient is currently emerging. The flours from white, red and black quinoa seeds were analysed in terms of total polyphenol content and antioxidant activity. They were incorporated at 25% on flour basis into the bread dough formula to evaluate their potential to improve the functional properties of wheat breads. The contribution of extractable polyphenols (soluble forms) and the largely unexplored hydrolysable polyphenols (bound forms that can be found in the residues of the former) were taken into account to reflect a realistic health-promoting potential of breads. The red and black quinoa varieties stood out compared to wheat flour, with about double the polyphenol content and up to 4.7-fold increments in antioxidant activity when considering the sum of extractable and hydrolysable polyphenols. The red and black flours were equally effective in intensifying the antioxidant properties of bread despite the baking process (between 2- and 3-fold). They produced significant changes in the parameters that describe crust and crumb colour (L*, a*, b*). A clear darkening was observed compared to the control bread, an appealing attribute for lovers of unconventional and natural products. According to our results, the flours from the coloured quinoa seeds could be considered interesting antioxidant sources and be applied as natural ingredients in bread-making; new, promising and valuable unconventional products for consumers and producers could be developed.
... Algunos estudios han investigado las propiedades de la quinua en distintas enfermedades. Simnadis y colaboradores, realizaron una revisión respecto a sus efectos fisiológicos en ratones, observando que ella podría influir en el peso corporal e ingesta alimentaria mediante la regulación de hormonas que controlan el apetito, disminución de grelina y aumento de colecistoquinina postprandial, y aumentando la sensación de saciedad; además, asociaron el consumo de quinua con una menor adiposidad corporal (menores niveles de leptina) y reducción de la expresión de adipoquinas (Simnadis et al., 2015). ...
El presente estudio “Potencial competitivo de la quinua chilena” se realizó en el marco del Programa de Innovación de la Quinua de FIA. Su objetivo principal fue determinar el potencial competitivo de la quinua producida en Chile, además caracterizar y dimensionar la industria de este cultivo a nivel nacional e internacional. Asimismo se realizó el análisis del potencial competitivo de la cadena de valor de la quinua, considerando los factores determinantes de su competitividad, así como los factores de cambio de esta industria.
... 116 These results are in agreement with a recent systematic review of animal model studies indicating that the most significant physiological effects of quinoa consumption include decreased weight gain, improved lipid profile and improved capacity to respond to oxidative stress. 117 These effects are linked to possibly reduced risk of cardiovascular diseases due to quinoa consumption. ...
Increasing utilisation of plant protein is required to support the production of protein-rich foods that can replace animal proteins in the human diet so as to reduce the strain that intensive animal husbandry poses to the environment. Lupins, quinoa and hempseed are significant sources energy, high quality proteins, fiber, vitamins and minerals. In addition, they contain compounds, like polyphenols and bioactive peptides that can increase the nutritional value of these plants. From nutritional point, the right combination of plant proteins can supply sufficient amount of essential amino acids for human requirements. This review aims to provide an overview of the current knowledge of nutritional properties, beneficial and antinutritional compounds, storage proteins, and potential health benefits of lupins, quinoa and hempseed.
... Additionally, quinoa is a good source of vitamins, oil with high linoleate and linolenate content (55-66% of the lipid fraction), natural antioxidants such as α-and γ-tocopherol, and a wide range of minerals (Repo-Carrasco et al., 2003;Vega-Gálvez et al., 2010;Fuentes and Bhargava, 2011;Stikic et al., 2012;Ruiz et al., 2014). Interestingly, quinoa consumption may lead to comparatively lower weight gain, and improved lipid profile and potential antioxidant effects, physiological outcomes that have been linked to bioactive compounds, such as saponins, quinoa proteins, polyphenolic compounds and 20hydroxyecdysone by yet unknown mechanisms (Simnadis et al., 2015). Considering the attributes and potential to contribute to food security worldwide, the draft genome sequence of an inbred line has been recently published, comprising a free-access Quinoa Genome DataBase (QGDB), which will provide insights into the mechanisms underlying agronomically important traits of quinoa (Yasui et al., 2016). ...
HIGHLIGHTS R49 genotype displayed best performance on selected physiological parameters and highest tolerance to drought.
R49 drought over-represented transcripts has exhibited 19% of genes (306 contigs) that presented no homology to published databases.
Expression pattern for canonical responses to drought such as ABA biosynthesis and other genes induced in response to drought were assessed by qPCR.
Global freshwater shortage is one of the biggest challenges of our time, often associated to misuse, increased consumption demands and the effects of climate change, paralleled with the desertification of vast areas. Chenopodium quinoa (Willd.) represents a very promising species, due to both nutritional content and cultivation under water constraint. We characterized drought tolerance of three Chilean genotypes and selected Genotype R49 (Salares ecotype) based upon Relative Water Content (RWC), Electrolyte Leakage (EL) and maximum efficiency of photosystem II (Fv/Fm) after drought treatment, when compared to another two genotypes. Exploratory RNA-Seq of R49 was generated by Illumina paired-ends method comparing drought and control irrigation conditions. We obtained 104.8 million reads, with 54 million reads for control condition and 51 million reads for drought condition. Reads were assembled in 150,952 contigs, were 31,523 contigs have a reading frame of at least 300 nucleotides (100 aminoacids). BLAST2GO annotation showed a 15% of genes without homology to NCBI proteins, but increased to 19% (306 contigs) when focused into drought-induced genes. Expression pattern for canonical drought responses such as ABA biosynthesis and other genes induced were assessed by qPCR, suggesting novelty of R49 drought responses.
Commercial muffins, often rich in saturated fat and simple carbohydrates while lacking sufficient dietary fibre and protein, do not adequately meet nutritional demands, especially in regions facing malnutrition. The development of muffins was optimised to enhance nutritional quality through protein complementation with underutilised regional ingredients: white beans and quinoa. Protein quality was assessed using the Digestible Indispensable Amino Acid Score (DIAAS) method with FAO reference standards. White bean, quinoa, and wheat flours had DIAAS values of 77, 50, and 34%, respectively. Muffins prepared with an optimal 25/50/25 blend of bean, wheat, and quinoa flours achieved a DIAAS of 72%. Key parameters, including protein, fat, dietary fibre, and phenolic content, were analysed using AOAC methods, alongside physical attributes such as texture, colour, and height. Sensory analysis and acceptance were evaluated using a 9-point hedonic scale. Results demonstrated that muffins with partial wheat flour replacement had significantly higher protein content (+ 15% and + 25%), dietary fibre (+ 30% and + 40%), and total phenolic content (+ 300% for both) compared to the control and commercial muffins, respectively (p < 0.05). Although the enhanced muffins exhibited reduced height and increased hardness, they were well accepted, scoring 6.4 on the hedonic scale with an acceptability index of 71%. These findings suggest that incorporating beans and quinoa into muffin formulations is a promising strategy for improving nutritional profiles while maintaining consumer appeal, which could help address nutrient deficiencies and chronic disease risks in vulnerable populations.
In the present manuscript protein isolates and hydrolysates have countless applications in the food industry due to their functional (solubility, emulsifying power, adsorption capacity, foaming capacity) and nutritional properties [1]. In the present manuscript, the interfacial, rheological, and functional properties of the quinoa protein isolate (QPI) at pH 5 and pH 7 were studied. Dilatational module behavior versus surface pressure was evaluated, using the Frumkin-Lucassen model for QPI, which showed a good fit in the first part of the curve (before achieving a plateau) evidencing the formation of the first interfacial layer. Moreover, the gel formation from QPI was evaluated at different concentrations (5, 10 and 15 % (w/w)). Rheological measurements indicated that higher protein concentrations at pH 5 resuts in a raise in the gel point temperature. It was also found that QPI showed better emulsifying and foaming capacity at pH 5 than at pH 7. An increase in the QPI concentration in the emulsion formulation produces greater thermal stability. The results obtained show the feasibility of using a quinoa protein isolate as an ingredient in functional foods (Modified (enriched or enhanced) foods, conventional foods, medicinal foods and foods for dietetic use).
Quinoa (Chenopodium quinoa Willd) is widely regarded as a versatile pseudo-cereal native to the Andes Mountains in South America. It has gained global recognition as a superfood due to its rich nutritional profile. While quinoa grains are well-known, there is an undiscovered potential in quinoa greens, such as sprouts, leaves, and microgreens. These verdant parts of quinoa are rich in a diverse array of essential nutrients and bioactive compounds, including proteins, amino acids, bioactive proteins, peptides, polyphenols, and flavonoids. They have powerful antioxidant properties, combat cancer, and help prevent diabetes. Quinoa greens offer comparable or even superior benefits when compared to other sprouts and leafy greens, yet they have not gained widespread recognition. Limited research exists on the nutritional composition and biological activities of quinoa greens, underscoring the necessity for thorough systematic reviews in this field. This review paper aims to highlight the nutritional value, bioactivity, and health potential of quinoa greens, as well as explore their possibilities within the food sector. The goal is to generate interest within the research community and promote further exploration and wider utilization of quinoa greens in diets. This focus may lead to new opportunities for enhancing health and well-being through innovative dietary approaches.
Quinoa is a still little-known grain herbaceous plant in Kazakhstan, which, under optimal weather and temperature conditions, can reach a yield of 11 t/ha, with an average yield of 6-8 tons per hectare. The goal is to show, based on a review of scientific works, the importance and possibilities of growing this crop in Kazakhstan. Methods – dialectical, economic and comparative analysis. Statistical information on pricing policy is provided. The analytical base consisted of publications of domestic scientists on food security and foreign researchers and periodical sources about this annual plant. Results the authors revealed the possibilities of its use in various sectors of agro-industrial complex, and also considered the prospects for cultivation, storage, delivery and sales, and pricing policy. Conclusions – quinoa has great potential for expanding its use by domestic producers. The authors see the promotion of this product in the republic in effective state support of agricultural sector at the initial stages of the development of such a dietary crop. There is an opportunity to achieve significant results in the short and long term. The possibility of its wide distribution and economic benefits have been determined. The article identifies ways to solve the food problem through the cultivation of quinoa for on-farm needs, as well as providing access to new markets. The authors note the increased interest of quinoa crop as an unconventional raw ingredient for the Kazakh consumer when creating multicomponent recipes, which is justified by its high nutritional value.
The possible performance‐enhancing effects and medical benefits of ecdysterone (ECDY) have been discussed several times throughout the last decades. In 2020, the World Anti‐Doping Agency include ECDY in their monitoring programme and continued this prevalence study until now. Only little is known about the human metabolism of ECDY besides the first study performed on human subjects in the field of sports drug testing that was already conducted in 2001. Aim of this study was the in‐depth investigation on human ECDY metabolism to improve its detectability and to support the decision‐making processes as to how ECDY can be implemented most effectively into sports drug testing regulations. In a first trial, one male volunteer was administered with threefold deuterated ECDY to enable the detection and potential identification of all urinary metabolites still comprising the deuterium label by employing hydrogen isotope ratio mass spectrometry and high‐resolution/high‐accuracy mass spectrometry. Samples were collected for up to 14 days, and metabolites excreted unconjugated, glucuronidated, and sulphated were investigated. The detected deuterated metabolites were confirmed in a second administration trial encompassing two male and one female volunteers. After the administration of 50 mg of unlabelled ECDY, urine samples were collected for up to 7 days. Besides the already described urinary metabolites of ECDY, more than 20 new metabolites were detected encompassing all expected metabolic conversions including side chain cleavage at C21. A large interindividual variation in the amounts of excreted metabolites was visible, and considerable differences in abundances of early‐ and late‐excretion phase metabolites were observed.
Quinoa (Chenopodium quinoa Willd) is a plant, whose seeds have important nutritional and technological potential as promising ingredients for the food industry because of their wide range of possible uses and functional properties. The purpose of the present review is to identify the current studies that evaluate quinoa's nutritional potential and their technological qualities, and possible health benefits. Studies have reported substantial variations in quinoa nutrient concentrations, depending on production characteristics, plant variety, and extraction methods. Studies have also reported the technological potential of quinoa as an ingredient in food formulations and the prevention and treatment of various pathologies. However, further researches involving humans are needed to clarify how quinoa can be explored to contribute to food security in several institutional spheres.
Formally, phytoadaptogens extracted mainly from medicinal plants are not food substances, and their use in preventive nutrition is significantly limited. However, screening studies can detect phytoadaptogens in food plants, however in much smaller quantities. For example, phytoecdysteroids are biologically active substances (BAS), used to relieve chronic fatigue syndrome, reduce nervous and muscle fatigue, improve memory and attention processes. Phytoecdysteroids can be isolated not only from various medicinal plants, but also from food plants like spinach (Spinacia oleracea) and quinoa (Chenopōdium quīnoa). Researchers show interest in possible synergies in the manifestation of a wide range of pharmacological effects, determined by a combination of phytoecdysteroids and other biologically active substances of these food plants. The aim of this research is a brief analytical review of publications characterizing the spectrum of minor biologically active substances of spinach and quinoa, as well as those devoted to the experimental assessment of their pharmacological activity in experiments on laboratory animals. Results. An analysis of the publications presented in the review indicates that spinach and its extracts are promising food sources of phytoadaptogens, carotenoids, phenolic compounds, in particular quercetin, kempferol, phenolic acids (p-coumaric, ferulic), as well as lignans metabolized into biologically active phytoestrogens (enterolactone and enterodiol). The possible prophylactic effect of spinach is being actively studied in vivo in laboratory animals when modeling diseases such as diabetes mellitus, cardiovascular and cancer diseases. Numerous adaptogenic effects and the neuroprotective effect of spinach and its extracts are shown, expressed in improving the memory and learning of animals. Publications of the last decade indicate an increased interest in such a promising food source of high-grade protein and a wide spectrum of biologically active substances, including phytoecdysteroids, as quinoa grains. More than 20 phenolic compounds in free or conjugated forms were found in quinoa grains; tannins, saponins, sterols, phytic acid, and ecdysteroids are present in small quantities. The consumptionof quinoa can have a beneficial effect on the organism, normalizing carbohydrate and lipid metabolism, reducing body weight and preventing excessive lipid peroxidation. The anti-inflammatory effects and antioxidant effects of quinoa are widely discussed. Conclusion. Spinach, quinoa and their extracts are promising food sources of biologically active substances, their pharmacological action is confirmed from the standpoint of evidence-based medicine by in vivo experimental studies. Accordingly, it is advisable to expand the use of these food plants for inclusion in biologically active dietary supplements, functional food ingredients and specialized food products for various purposes.
Quinoa is recognised internationally for its nutritional and health properties. It has interesting attributes, such as being an excellent source of fibre and polyphenols and being gluten-free, and therefore this grain is used as a replacement for cereals. The main aim of this work was to study the effect of two milling methods, wet and dry, to obtain a dietary fibre-rich fraction from red Quinoa Real, and to determine its potential as a functional ingredient in bakery products. Wet milling produced a higher yield (10.1%) and recovery (58.2%) of the fibre fraction and higher purity (72%) than the values obtained by dry milling (9.1, 52.5 and 59%, respectively). With regard to functional properties, dry milling produced fibre with higher total antioxidant activity than that obtained by wet milling (FRAP: 1.1 times more). The fibre-rich fractions obtained by the two processes did not differ considerably in terms of colour, but the process affected their granulometry, which was lowest in the fibre obtained by wet milling, and the dispersity was greatest. Moreover, the bread products made with a 5% incorporation of either of the two fibres presented enrichment in terms of nutrients, dietary fibre and antioxidant capacity in comparison with the control sample. The inclusion of fibre isolated by dry milling produced bread products of higher technological quality with regard to specific loaf volume and less crumb firmness.
Objective To examine and quantify the potential dose-response relation between fruit and vegetable consumption and risk of all cause, cardiovascular, and cancer mortality.
Data sources Medline, Embase, and the Cochrane library searched up to 30 August 2013 without language restrictions. Reference lists of retrieved articles.
Study selection Prospective cohort studies that reported risk estimates for all cause, cardiovascular, and cancer mortality by levels of fruit and vegetable consumption.
Data synthesis Random effects models were used to calculate pooled hazard ratios and 95% confidence intervals and to incorporate variation between studies. The linear and non-linear dose-response relations were evaluated with data from categories of fruit and vegetable consumption in each study.
Results Sixteen prospective cohort studies were eligible in this meta-analysis. During follow-up periods ranging from 4.6 to 26 years there were 56 423 deaths (11 512 from cardiovascular disease and 16 817 from cancer) among 833 234 participants. Higher consumption of fruit and vegetables was significantly associated with a lower risk of all cause mortality. Pooled hazard ratios of all cause mortality were 0.95 (95% confidence interval 0.92 to 0.98) for an increment of one serving a day of fruit and vegetables (P=0.001), 0.94 (0.90 to 0.98) for fruit (P=0.002), and 0.95 (0.92 to 0.99) for vegetables (P=0.006). There was a threshold around five servings of fruit and vegetables a day, after which the risk of all cause mortality did not reduce further. A significant inverse association was observed for cardiovascular mortality (hazard ratio for each additional serving a day of fruit and vegetables 0.96, 95% confidence interval 0.92 to 0.99), while higher consumption of fruit and vegetables was not appreciably associated with risk of cancer mortality.
Conclusions This meta-analysis provides further evidence that a higher consumption of fruit and vegetables is associated with a lower risk of all cause mortality, particularly cardiovascular mortality.
The use of systematic review and meta-analysis of preclinical studies has become more common, including those of studies describing the modeling of cerebrovascular diseases. Empirical evidence suggests that too many preclinical experiments lack methodological rigor, and this leads to inflated treatment effects. The aim of this review is to describe the concepts of systematic review and meta-analysis and consider how these tools may be used to provide empirical evidence to spur the field to improve the rigor of the conduct and reporting of preclinical research akin to their use in improving the conduct and reporting of randomized controlled trials in clinical research. As with other research domains, systematic reviews are subject to bias. Therefore, we have also suggested guidance for their conduct, reporting, and critical appraisal.Journal of Cerebral Blood Flow & Metabolism advance online publication, 19 February 2014; doi:10.1038/jcbfm.2014.28.
Most cereal products, like white bread, pasta, and biscuits, are based on flour after removal of bran and germ, the two parts of grain kernels containing most of the dietary fibre and other bioactive components. In the past decade, consumers have been rediscovering whole grain-based products and the number of wholegrain products has increased rapidly. In most countries in Europe and worldwide, however, no legally endorsed definition of wholegrain flour and products exists. Current definitions are often incomplete, lacking descriptions of the included grains and the permitted flour manufacturing processes. The consortium of the HEALTHGRAIN EU project (FP6-514008, 2005-2010) identified the need for developing a definition of whole grain with the following scope: 1) more comprehensive than current definitions in most EU countries; 2) one definition for Europe - when possible equal to definitions outside Europe; 3) reflecting current industrial practices for production of flours and consumer products; 4) useful in the context of nutritional guidelines and for labelling purposes. The definition was developed in a range of discussion meetings and consultations and was launched in 2010 at the end of the HEALTHGRAIN project. The grains included are specified: a wide range of cereal grains from the Poaceae family, and the pseudo-cereals amaranth, buckwheat, quinoa, and wild rice. The definition also describes manufacturing processes allowed for producing wholegrain flours. This paper compares the HEALTHGRAIN definition with previous definitions, provides more comprehensive explanations than in the definition itself regarding the inclusion of specific grains, and sets out the permitted flour manufacturing processes.
Obesity is a public health problem that has reached epidemic proportions with an increasing worldwide prevalence. The global emergence of obesity increases the risk of developing chronic metabolic disorders. Thus, it is an economic issue that increased the costs of the comorbidities associated. Moreover, in recent years, it has been demonstrated that obesity is associated with chronic systemic inflammation, this status is conditioned by the innate immune system activation in adipose tissue that promotes an increase in the production and release of pro-inflammatory cytokines that contribute to the triggering of the systemic acute-phase response which is characterized by elevation of acute-phase protein levels. On this regard, low-grade chronic inflammation is a characteristic of various chronic diseases such as metabolic syndrome, cardiovascular disease, diabetes, hypertension, non-alcoholic fatty liver disease, and some cancers, among others, which are also characterized by obesity condition. Thus, a growing body of evidence supports the important role that is played by the inflammatory response in obesity condition and the pathogenesis of chronic diseases related.
Department of Food Chemistry and Nutrition, Medical College, The Jagiellonian University, Medyczna 9, 30-688, Kraków, Poland.
# The Author(s) 2010. This article is published with open access at Springerlink.com. http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2998641/
Abstract
The effect of Chenopodium quinoa seeds on lipid profile, glucose level, protein metabolism and selected essential elements (Na, K, Ca, Mg) level was determined in high-fructose fed male Wistar rats. Fructose decreased significantly LDL [42%, p<0.01] and activity of alkaline phosphatase [20%, p<0.05], and increased triglycerides level [86%, p<0.01]. The analysis of blood of rats fed quinoa indicated, that these seeds effectively reduced serum total cholesterol [26%, p<0.05], LDL [57%, p<0.008] and triglycerides [11%, p<0.05] when compared to the control group. Quinoa seeds also significantly reduced the level of glucose [10%, p<0.01] and plasma total protein level [16%, p<0.001]. Fructose significantly decreased HDL [15%, p<0.05] level in control group but when the quinoa seeds were added into the diet the decrease of HDL level was inhibited. Quinoa seeds did not prevent any adverse effect of increasing triglyceride level caused by fructose. It was shown in this study that quinoa seeds can reduce most of the adverse effects exerted by fructose on lipid profile and glucose level.
PMID: 21104320 [PubMed - in process]PMCID: PMC2998641Free PMC Article
Quinoa, Chenopodium quinoa Willd., is an Amaranthacean, stress-tolerant plant cultivated along the Andes for the last 7000 years, challenging highly different environmental conditions ranging from Bolivia, up to 4.500 m of altitude, to sea level, in Chile. Its grains have higher nutritive value than traditional cereals and it is a promising worldwide cultivar for human consumption and nutrition. The quinoa has been called a pseudo-cereal for botanical reasons but also because of its unusual composition and exceptional balance between oil, protein and fat. The quinoa is an excellent example of 'functional food' that aims at lowering the risk of various diseases. Functional properties are given also by minerals, vitamins, fatty acids and antioxidants that can make a strong contribution to human nutrition, particularly to protect cell membranes, with proven good results in brain neuronal functions. Its minerals work as cofactors in antioxidant enzymes, adding higher value to its rich proteins. Quinoa also contains phytohormones, which offer an advantage over other plant foods for human nutrition.
The mechanistic link between obese parents and obese offspring and the relative role of genes, and a shared environment is not completely understood. Animal models help us to differentiate between genetic and environmental factors, and the interaction between the two. However, the willingness of researchers to blend results from multiple models makes it difficult for clear mechanisms to be identified for specific hypothesis-driven research. As such we conducted a systematic review of animal models of maternal high fat feeding in an effort to identify the affect on the offspring glycaemic control. Maternal and offspring outcomes are reported in an effort to identify possible relationships to facilitate and focus on future research. We present here data from 11 studies investigating glycaemic control in offspring exposed to a high fat diet (HFD) during maternal gestation only or gestation and lactation. Studies in this review identify a real risk of type 2 diabetes and obesity in male offspring exposed to a maternal HFD. Poor glycaemic control in the offspring appears to be independent of maternal obesity, birth weight or post-weaning macronutrient intake. Inconsistencies between studies however, limit our capacity to identify mechanisms for the developmental origin of these diseases in animal models of overnutrition.
Patient empowerment is growing in popularity and application. Due to the increasing possibilities of the Internet and eHealth, many initiatives that are aimed at empowering patients are delivered online.
Our objective was to evaluate whether Web-based interventions are effective in increasing patient empowerment compared with usual care or face-to-face interventions.
We performed a systematic review by searching the MEDLINE, EMBASE, and PsycINFO databases from January 1985 to January 2009 for relevant citations. From the 7096 unique citations retrieved from the search strategy, we included 14 randomized controlled trials (RCTs) that met all inclusion criteria. Pairs of review authors assessed the methodological quality of the obtained studies using the Downs and Black checklist. A meta-analysis was performed on studies that measured comparable outcomes. The GRADE approach was used to determine the level of evidence for each outcome.
In comparison with usual care or no care, Web-based interventions had a significant positive effect on empowerment measured with the Diabetes Empowerment Scale (2 studies, standardized mean difference [SMD] = 0.61, 95% confidence interval [CI] 0.29 - 0.94]), on self-efficacy measured with disease-specific self-efficacy scales (9 studies, SMD = 0.23, 95% CI 0.12 - 0.33), and on mastery measured with the Pearlin Mastery Scale (1 study, mean difference [MD] = 2.95, 95% CI 1.66 - 4.24). No effects were found for self-efficacy measured with general self-efficacy scales (3 studies, SMD = 0.05, 95% CI -0.25 to 0.35) or for self-esteem measured with the Rosenberg Self-Esteem Scale (1 study, MD = -0.38, 95% CI -2.45 to 1.69). Furthermore, when comparing Web-based interventions with face-to-face deliveries of the same interventions, no significant (beneficial or harmful) effects were found for mastery (1 study, MD = 1.20, 95% CI -1.73 to 4.13) and self-esteem (1 study, MD = -0.10, 95% CI -0.45 to 0.25).
Web-based interventions showed positive effects on empowerment measured with the Diabetes Empowerment Scale, disease-specific self-efficacy scales and the Pearlin Mastery Scale. Because of the low quality of evidence we found, the results should be interpreted with caution. The clinical relevance of the findings can be questioned because the significant effects we found were, in general, small.
Oxidative stress plays an important role as a mediator of damage produced by fructose metabolism. This work was designed to investigate the effect of diet supplemented with quinoa seeds on oxidative stress in plasma, heart, kidney, liver, spleen, lung, testis and pancreas of fructose administered rats. Fructose administration (310 g/kg fodder for 5 weeks) caused oxidative stress that was manifested by the increase in plasma malondialdehyde (MDA) (p<0.05), and by the non-significant changes in the enzymatic antioxidant potential in plasma and most of tissues. Co-administration of quinoa seeds (310 g/kg fodder) maintained normal activities of some enzymes. It also influenced the oxidative stress as was evidenced by decreasing MDA in plasma, and decreasing the activities of antioxidant enzymes (erythrocyte superoxide dismutase - eSOD, catalase -CAT, plasma glutathione peroxidase - pGPX). These findings demonstrate that quinoa seeds can act as a moderate protective agent against potential of fructose-induced changes in rats by reducing lipid peroxidation and by enhancing the antioxidant capacity of blood (plasma) and heart, kidney, testis, lung and pancreas.
An infant food product was manufactured by drum drying a pre-cooked slurry of quinoa (Chenopodium quinoa, Willd) flour. The chemical composition shows that the product is a potential source of valuable nutrients, like protein (16%), vitamin E (19 mg/kg), thiamine (0.7 mg/100 g), iron (70 mg/kg), zinc (48 mg/kg) and magnesium (1.8 g/kg), all the values expressed on dry basis, to pre-school children (of 5 years of age). The animal feeding experiments with rats showed a net protein utilisation (NPU) of 68, digestibility (TD) 95 and biological value (BV) 71. The level of insulin-like growth factor-1 (IGF-1) in the plasma of the children who consumed a supplementary portion of 2 x 100 g of the above infant food product showed an increase after a period of 15 days, while the plasma level of IGF-1 in the children of the control group as well as the reference group did not show any significant increase.
The measurement of fat balance (fat input minus fat output) involves the accurate estimation of both metabolizable fat intake and total fat oxidation. This is possible mostly under laboratory conditions and not yet in free-living conditions. In the latter situation, net fat retention/mobilization can be estimated based on precise and accurate sequential body composition measurements. In case of positive balance, lipids stored in adipose tissue can originate from dietary (exogenous) lipids or from nonlipid precursors, mainly from carbohydrates (CHOs) but also from ethanol, through a process known as de novo lipogenesis (DNL). Basic equations are provided in this review to facilitate the interpretation of the different subcomponents of fat balance (endogenous vs exogenous) under different nutritional circumstances. One difficulty is methodological: total DNL is difficult to measure quantitatively in man; for example, indirect calorimetry only tracks net DNL, not total DNL. Although the numerous factors (mostly exogenous) influencing DNL have been studied, in particular the effect of CHO overfeeding, there is little information on the rate of DNL in habitual conditions of life, that is, large day-to-day fluctuations of CHO intakes, different types of CHO ingested with different glycemic indexes, alcohol combined with excess CHO intakes, etc. Three issues, which are still controversial today, will be addressed: (1) Is the increase of fat mass induced by CHO overfeeding explained by DNL only, or by decreased endogenous fat oxidation, or both? (2) Is DNL different in overweight and obese individuals as compared to their lean counterparts? (3) Does DNL occur both in the liver and in adipose tissue? Recent studies have demonstrated that acute CHO overfeeding influences adipose tissue lipogenic gene expression and that CHO may stimulate DNL in skeletal muscles, at least in vitro. The role of DNL and its importance in health and disease remain to be further clarified, in particular the putative effect of DNL on the control of energy intake and energy expenditure, as well as the occurrence of DNL in other tissues (such as in myocytes) in addition to hepatocytes and adipocytes.
Quinoa is a cereal grain that originated in the highlands of South America. It is high in protein (12.2% Crude Protein (CP)), and in the limiting amino acids lysine and methionine. It also contains a number of anti-nutritional substances, such as saponins, phytic acid, tannins and trypsin inhibitors, which can have a negative effect on performance and survival of monogastric animals when it is used as the primary dietary energy source. Four trials were conducted to determine what effect different methods of processing quinoa (raw, washed, polished) and dietary CP levels would have on the performance and survival of broiler chicks fed quinoa as compared to wheat, maize and sorghum based diets. Raw quinoa fed broilers had reduced growth and dramatically reduced survival rates as compared to the washed or polished treatments. Broilers fed washed quinoa performed better than those fed polished quinoa. Chicks receiving the washed quinoa performed nearly as well as those receiving the maize/soybean meal diets. The washing seemed to be more effective than removing the outer hull (polishing) in removing the anti-quality factors that were depressing performance. Elevating the dietary protein level from (13.2 to 18 to 23 %) was shown to improve growth and survival in the quinoa-fed groups. The results of these trials indicated that washing and polishing the quinoa seeds prior to feeding and increasing the dietary CP or slightly reducing the amount of quinoa present in the diet, by adding soybean meal, improved growth and survival of broiler chicks.
The objective of this study was to assess the efficacy of two current cynosure protein substitutes; quinoa and amaranth in controlling short term food intake and satiety in rats. Experimental rats were allotted to three groups (n = 8 per group) and fed with diets containing casein, quinoa and amaranth as major protein sources, with casein diet kept as control. At the end of the experiment it was observed that the rats ingesting quinoa and amaranth supplemented diets exhibited lesser food intake (p < 0.01) and lesser body weight gain significantly in amaranth (p < 0.05) as compared to control. They seemed to bring down plasma ghrelin levels while meliorating plasma leptin and cholecystokinin (CCK) levels postprandially (p < 0.01). Although both quinoa diet and amaranth diet were effective in improving blood glucose response and maintaining plasma free fatty acids (FFA) and general lipid profiles subsequently after the meal, amaranth diet showed significant effects when compared to control and amaranth diets. There was 15 % improvement in blood glucose profile in the amaranth group with respect to the control at 90 min, where as there was only 3.4 % improvement in the quinoa group. These findings provide a scientific rationale to consider incorporation of these modest cereals in a diet meant to fight against growing obesity and poverty.
Health claims regarding the cholesterol-lowering effect of soluble fiber from oat products, approved by food standards agencies worldwide, are based on a diet containing ≥3 g/d of oat β-glucan (OBG). Given the number of recently published randomized controlled trials (RCTs), it is important to update the findings of previous meta-analyses.
The objective was to quantify the effect of ≥3 g OBG/d on serum cholesterol concentrations in humans and investigate potential effect modifiers.
A meta-analysis was performed on 28 RCTs comparing ≥3 g OBG/d with an appropriate control. Systematic searches were undertaken in PubMed, AGRICOLA, and Scopus between 1 January 1966 and 6 June 2013, plus in-house study reports at CreaNutrition AG. Studies were assessed with regard to inclusion/exclusion criteria, and data were extracted from included studies by reviewers working independently in pairs, reconciling differences by consensus. Estimates of the mean reduction in serum cholesterol from baseline between the OBG and control diets were analyzed by using random-effects meta-analysis models and meta-regression.
OBG in doses of ≥3 g/d reduced low-density lipoprotein (LDL) and total cholesterol relative to control by 0.25 mmol/L (95% CI: 0.20, 0.30; P < 0.0001) and 0.30 mmol/L (95% CI: 0.24, 0.35; P < 0.0001), respectively, with some indication of heterogeneity (P = 0.13 and P = 0.067). There was no significant effect of OBG on high-density lipoprotein (HDL) cholesterol or triglycerides and no evidence that dose (range across trials: 3.0-12.4 g/d) or duration of treatment (range: 2-12 wk) influenced the results. LDL cholesterol lowering was significantly greater with higher baseline LDL cholesterol. There was a significantly greater effect for both LDL and total cholesterol in subjects with diabetes compared with those without (although based on few studies).
Adding ≥3 g OBG/d to the diet reduces LDL and total cholesterol by 0.25 mmol/L and 0.30 mmol/L, respectively, without changing HDL cholesterol or triglycerides.
© 2014 American Society for Nutrition.
In a previous study, we have demonstrated that a supplementation of a high-fat diet with a quinoa extract enriched in 20-hydroxyecdysone (QE) or pure 20-hydroxyecdysone (20E) could prevent the development of obesity. In line with the anti-obesity effect of QE, we used indirect calorimetry to examine the effect of dietary QE and 20E in high-fat fed mice on different components of energy metabolism. Mice were fed a high-fat (HF) diet with or without supplementation by QE or pure 20E-for 3 weeks. As compared to mice maintained on a low-fat diet, HF feeding resulted in a marked physiological shift in energy homeostasis, associating a decrease in global energy expenditure (EE) and an increase in lipid utilisation as assessed by the lower respiratory quotient (RQ). Supplementation with 20E increased energy expenditure while food intake and activity were not affected. Furthermore QE and 20E promoted a higher rate of glucose oxidation leading to an increased RQ value. In QE and 20E-treated HFD fed mice, there was an increase in fecal lipid excretion without any change in stool amount. Our study indicates that anti-obesity effect of QE can be explained by a global increase in energy expenditure, a shift in glucose metabolism towards oxidation to the detriment of lipogenesis and a decrease in dietary lipid absorption leading to reduce dietary lipid storage in adipose tissue.
We extracted the protein fraction (QP) from quinoa seeds. Mice were fed on 0.5% cholesterol diet, containing 0%, 2.5% and 5.0% of QP (control, QP 2.5% and QP 5.0%, respectively) for 4 weeks. Neither supplemental QP diet produced a difference in food intake and body weight gain. The QP supplementation significantly prevented the increase in plasma and liver total cholesterol levels. Fecal weight and excretion of bile acids in the QP groups was significantly higher than in the control group. QP showed bile acid-binding activity in vitro. Expression of mRNA of 3-hydroxy-3-methylglutaryl coenzyme A reductase in the liver, a key enzyme for cholesterol biosynthesis, was suppressed by the QP diet, whereas the expression of cholesterol-7 alpha-hydroxylase, a cholesterol catabolic enzyme, was found to be stimulated. These results suggest that the prevention of increases in plasma and liver cholesterol levels in mice fed the QP diet can be ascribed to the inhibition of the re-absorption of bile acids in the small intestine and control of cholesterol synthesis and catabolism.
Two experiments were conducted to evaluate the effects of inclusion of Danish grown quinoa seed (Chenopodium quinoa Willd.) in feed for broilers containing wheat, rapeseed, peas and soybean meal. The effect of dehulling to remove saponins from quinoa was assessed.In the first experiment the broilers received mash feed diets from 6 to 36 days of age. Diets containing 100, 200 and 400 g kg−1 whole quinoa seed, unprocessed and dehulled, were compared with a control feed. A linear growth depression (P ≤ 0.01) with increasing inclusion of quinoa was found. As the chickens grew older the growth depression decreased from 1.8 to 0.8% per 10 g kg−1 quinoa added. A negligible beneficial effect of dehulling (P ≤ 0.05) was found only for the first week of the experiment.In the second experiment the broilers received pelleted diets from 0 to 39 days of age. Diets containing 150 g kg−1 unprocessed, 150 g kg−1 dehulled quinoa and 50 g kg−1 quinoa germ were compared with the control diet. No effect of dehulling was found. A level of 150 g kg−1 quinoa reduced liveweight at 20 and 39 days from 627 to 601 g and from 1760 to 1709 g, respectively, and the feed conversion was increased at 20 days of age from 1437 to 1486 g feed kg−1 liveweight (P ≤ 0.05). The performance of broilers receiving 50 g kg−1 of a germ fraction from the dehulling was quite as good as the control.It was concluded that quinoa has potential as broiler feed, but the inclusion should not exceed 150 g kg−1 of the diet.
Cholesterol is always an issue because blood total cholesterol (TC) and low-density lipoprotein (LDL) correlate strongly with coronary heart disease. Cholesterol homeostasis is maintained by a complex mechanism of sterol absorption, anabolism, catabolism and excretion. Nutraceuticals and functional foods which lower TC must affect the genes which regulate cholesterol homeostasis. In general, cholesterol-lowering functional foods and nutraceuticals can be classified into seven types namely intestinal Niemann-Pick C1 like 1 (NPC1L1) competitors, intestinal acyl-CoA:cholesterol acyltransferase 2 (ACAT2) inhibitors, 3-hydroxy-3-methylglutaryl (HMG-CoA) reductase inhibitors, LDL receptor up-regulators, bile acid reabsorption inhibitors, cholesterol-7α-hydroxylase (CYP7A1) activators, and plasma cholesteryl ester transporting protein (CETP) inhibitors. This mini-review classifies the popular cholesterol-lowering nutraceuticals and functional foods, and explores their underlying mechanisms.
Quinoa (Chenopodium quinoaWilld.) and kañiwa (Chenopodium pallidicauleAellen) are native food plants of high nutritional value grown in the Andean region and used as food by the Incas and previous cultures. Quinoa and kañiwa served as a substitute for scarce animal proteins and are still one of the principal protein sources of the region. The importance of these proteins is based on their quality, with a balanced composition of essential amino acids similar to the composition of casein, the protein of milk. According to studies at the Universidad Nacional Agraria La Molina (UNALM), quinoa and kañiwa have a very high chemical score, and one cultivar of quinoa, Amarilla de Marangani, does not have any limiting amino acid.It is also important to recognize and utilize the relatively high quantity of oil in quinoa and kañiwa. These grains can be a potential raw material for oil extraction. The highest percentage of fatty acids present in these oils is Omega 6 (linoleic acid), being 50.2% for quinoa and 42.6% for kañiwa. The fatty acid composition is similar to corn germ oil. The concentrations of γ- and α-tocoferol were for quinoa 797.2 and 721.4 ppm, and for kañiwa 788.4 and 726 ppm, respectively.Quinoa and kañiwa can been utilized in weaning food mixtures. Two dietary mixtures have been formulated: quinoa-kañiwa-beans and quinoa-kiwicha-beans, with high nutritional value. The mixtures had PER values close to that of casein: 2.36 and 2.59, respectively (casein 2.5). Also, elderly people and those with a need to lose weight can benefit from consumption of quinoa and kañiwa. The high content of dietary fiber has many positive health effects, for example, it can reduce the level of cholesterol in the blood and improve digestion. For this reason, consumers in developed countries may also have an interest in including quinoa into their diet.
Besides their well-known effect in the molting control in insects, ecdysteroids are steroid hormones that display potential pharmacologic and metabolic properties in mammals. The most common ecdysteroid, 20-hydroxyecdysone (20E) is found in many plants such as quinoa. The aim of the present study was to investigate the ability of quinoa extract (Q) enriched in 20E supplementation to prevent the onset of diet-induced obesity and to regulate the expression of adipocyte-specific genes in mice. Mice were fed a standard low-fat (LF) or a high-fat (HF) diet with or without supplementation by 20E-enriched Q or pure 20E for 3 weeks. Supplementation with Q reduced adipose tissue development in HF mice without modification of their body weight gain. This adipose tissue-specific effect was mainly associated with a reduced adipocyte size and a decrease in the expression of several genes involved in lipid storage, including lipoprotein lipase and phosphoenolpyruvate carboxykinase. Furthermore, Q-treated mice exhibited marked attenuation of mRNA levels of several inflammation markers (monocyte chemotactic protein-1, CD68) and insulin resistance (osteopontin, plasminogen activator inhibitor-1 (PAI-1)) as compared to HF mice. Q supplementation also reversed the effects of HF-induced downregulation of the uncoupling protein(s) (UCP(s)) mRNA levels in muscle. Similar results were obtained in mice fed a HF diet supplemented with similar amounts of pure 20E, suggesting that the latter accounted for most of the Q effects. Our study indicates that Q has an antiobesity activity in vivo and could be used as a nutritional supplement for the prevention and treatment of obesity and obesity-associated disorders.
The nutritional potential of a number of raw tropical seeds was assessed in a series of feeding trials with rats. Seed lectin reactivity was also monitored, α-amylase and trypsin inhibitory activities were determined in some of the seeds.
Abelmosclius esculentus, Chenopodium quinoa, Delonix regia, Macroptilium lathyroides, Papaver sonmiferum, Parkia biglandulosa, Sesbania arabica, Terminalia catappa, Vigna subterranea, Vigna umbellata and Vigna unguiculata seeds supported moderate rat growth. The seeds contained only low levels of essentially non-toxic lectin, moderate amounts of trypsin inhibitors and negligible quantities of a-amylase inhibitors and they have great potential as dietary protein sources for man and animals.
Artocarpus altilis, Canavalia ensiformis, Canavalia maritima, Dioclea grandiflora, Phaseolus acutifolius, Phaseolus coccineus and Phaseolus vulgaris cv. Processor, cv. Rosinha G2 and cv. Carioca 80 seeds were toxic. These seeds contained high levels of potentially toxic lectins. Other antinutritional factors may also have contributed to the high oral toxicity of some of these seeds.
Albizia adinocephala, Albizia lebbeck, Bauhinia violacea, Cassia nodosa, Cassia tora, Dioclea sclerocarpa, Entada phaseoloides, Enterolobium cyclocarpum, Leucaena leucocephala and Moringa oleifera seeds were also highly toxic but had only low levels of essentially non-toxic lectins suggesting that the toxicity was due to other anti-nutritional factors.
Bauhinia reticulata, Macrotyloma uniflorum and Tamarindus indica proteins were poorly digested and utilized. The seeds contained low levels of lectins which agglutinated only rat and cattle erythrocytes which had been pre-treated with suitable proteases. Brownea macrophylla had a similar lectin reactivity.
Quinoa (Chenopodium quinoa) is a valuable source of protein in some parts of South America, and it is likely to be exploited further in both developing and industrialised countries. However, quinoa seeds contain significant levels of saponins which are potential antinutrients. In the present study, the effects of processing on the quantity and composition of saponins in quinoa products were determined, and the biological effects of quinoa grain and cereal products containing high or low levels of saponins were investigated both in vitro and in vivo in the rat. Quinoa saponins were shown to be membranolytic against cells of the small intestine and to cause an increase in mucosal permeability in vitro. Unwashed bitter quinoa caused a significant food aversion and poor food conversion efficiency in rats. However, processing quinoa, during the manufacture of an infant cereal, reduced the concentration and membranolytic activity of saponins, and increased the palatability and nutritional quality of the cereal product to a level similar to that of a wheat-based cereal product.
Oxidative stress disturbs the normal redox state within the human body, and thus may trigger many human chronic diseases including cardiovascular disease. Antioxidant properties of some bioactive components in plant-based foods have been proposed to be capable of controlling such disturbances. This hypothesis has initiated a great number of laboratory studies devoted to the understanding of the role of natural antioxidants in cardio-health promotion. This review summarizes these studies with an emphasis on major natural antioxidants found in three categories of plant-based foods (fruits, vegetables and legume) and mechanisms that these antioxidants may use in promoting cardio-health. Since different food categories possess different bioactive compounds with various antioxidant capacities, specific foods, when consumed together, may produce synergistic antioxidant interactions and in turn have more positive physiological effects on cardio-health than when consumed alone. This review also highlights research on antioxidant synergisms. We recommended strategically selecting foods that provide multiple levels of protection against the development of cardiovascular diseases.
This study examined the polyphenol composition and antioxidant properties of methanolic extracts from amaranth, quinoa, buckwheat and wheat, and evaluated how these properties were affected following two types of processing: sprouting and baking. The total phenol content amongst the seed extracts were significantly higher in buckwheat (323.4 mgGAE/100 g) and decreased in the following order: buckwheat > quinoa > wheat > amaranth. Antioxidant capacity, measured by the radical 2,2-diphenyl-1-picylhydrazyl scavenging capacity and the ferric ion reducing antioxidant power assays was also highest for buckwheat seed extract (p < 0.01). Total phenol content and antioxidant activity was generally found to increase with sprouting, and a decrease in levels was observed following breadmaking. Analysis by liquid chromatography coupled with diode array detector revealed the presence of phenolic acids, catechins, flavanol, flavone and flavonol glycosides. Overall, quinoa and buckwheat seeds and sprouts represent potential rich sources of polyphenol compounds for enhancing the nutritive properties of foods such as gluten-free breads.
An extract from seeds of Chenopodium quinoa Willd. (quinoa), termed hydrolyzed quinoa (HQ), was obtained by enzymatic hydrolysis from seeds of the quinoa variety BRS-Piabiru. Analysis of the physical and chemical properties of quinoa and HQ showed that the hydrolyzed extract is rich in essential amino acids, particularly those with branched chains (leucine, isoleucine, and valine). In addition, we evaluated the biological effects of HQ, particularly the toxicological potential. For this purpose, male Wistar rats were assigned randomly to four groups: (1) sedentary supplemented group, which received HQ (2,000 mg/kg); (2) sedentary control group, non-supplemented; (3) exercised supplemented group (i.e., rats subjected to aerobic physical exercise that received HQ [2,000 mg/kg]); and (4) exercised control group (i.e., rats subjected to aerobic physical exercise, non-supplemented). After 30 days, all groups were analyzed for levels of serum glucose, cholesterol, triacylglycerol, total protein, albumin, uric acid, and urea and activities of the enzymes alkaline phosphatase, aspartate aminotransferase, and alanine aminotransferase. Body weight gain, dietary intake, and lipid deposition were also analyzed. The results showed no hepatic and renal toxicity of HQ. Moreover, decreased food intake, body weight, fat deposition, and blood triacylglycerol level were observed in the supplemented groups (sedentary and exercised supplemented groups). These results suggest a potential use of HQ in human nutrition.
Saponin-containing feed additives have shown positive effects on pig performance. Quinoa hull has high saponin content and may be of interest as a feed additive. This study aimed to evaluate quinoa hull meal (QHM) as a feed additive in a pig diet. The effects of QHM were assessed for three dosages of South American (SA) origin (100, 300 and 500 mg/kg) and one dosage of Danish (DK) quinoa (300 mg/kg). In addition, the effect of dietary SA-QHM and SA-QHM-extract on jejunal epithelial physiology was studied ex vivo in Ussing chambers. The experiment included 400 piglets weaned at 28 ± 2 days of age and the experimental period was 4 weeks. Piglets were weighed initially and finally and feed intake registered. The ex vivo studies were performed with epithelium from 40 pigs receiving control or SA-QHM. Epithelium from each pig was placed into eight Ussing chambers, where four concentrations of SA-QHM-extract were added. Epithelial permeability, Na(+)-dependent glucose transport and serotonin (5-HT) and theophylline-induced secretion were measured. The results showed that QHM had no influence on piglet's growth (p = 0.41) or feed intake (p = 0.17). In spite of a large difference in saponin content between SA-QHM and DK-QHM (28.7% and 2.0% w/w respectively) the source did not affect pig performance. The ex vivo studies revealed no effect (p > 0.05) of adding QHM-extract into the medium. The permeability and glucose induced absorption were highest (p = 0.003 and p = 0.04 respectively) in epithelium from pigs that consumed 100 or 300 mg/kg SA-QHM. The secretory response to 5-HT was not affected (p = 0.59) by dietary treatments, but the theophylline-induced secretion decreased (p = 0.02) with increasing dietary SA-QHM. The changes in epithelial physiology measured ex vivo did not affect animal performance in vivo in this study.
The nutritional quality of protein in quinoa seeds has been determined by amino acid assay and by animal feeding experiments. The amino acid composition of the protein in raw quinoa and washed quinoa show similar pattern. The first limiting amino acids were the aromatic amino acids thyrosine + phenylalanine giving a chemical score of 86 for protein in raw quinoa and 85 for protein in washed quinoa. Threonine was the next limiting amino acid followed by lysine. The amount of lysine and sulfur amino acids (methionine + cystine) was relatively high. In general, the content of essential amino acids in quinoa is higher than in common cereals. The animal experiments showed NPU values of 75.7, BV of 82.6 and TD value of 91.7 for the protein in raw quinoa. Results of the in-vitro enzymatic methods showed that the digestibility of the protein in quinoa is comparable to that of other high quality food proteins. The corresponding experiments carried out with samples of guinoa seeds, which have been processed to remove the saponins, showed that, the saponins do not exert any negative effect on the nutritive quality of the protein.
To test the feasibility of creating a valid and reliable checklist with the following features: appropriate for assessing both randomised and non-randomised studies; provision of both an overall score for study quality and a profile of scores not only for the quality of reporting, internal validity (bias and confounding) and power, but also for external validity.
A pilot version was first developed, based on epidemiological principles, reviews, and existing checklists for randomised studies. Face and content validity were assessed by three experienced reviewers and reliability was determined using two raters assessing 10 randomised and 10 non-randomised studies. Using different raters, the checklist was revised and tested for internal consistency (Kuder-Richardson 20), test-retest and inter-rater reliability (Spearman correlation coefficient and sign rank test; kappa statistics), criterion validity, and respondent burden.
The performance of the checklist improved considerably after revision of a pilot version. The Quality Index had high internal consistency (KR-20: 0.89) as did the subscales apart from external validity (KR-20: 0.54). Test-retest (r 0.88) and inter-rater (r 0.75) reliability of the Quality Index were good. Reliability of the subscales varied from good (bias) to poor (external validity). The Quality Index correlated highly with an existing, established instrument for assessing randomised studies (r 0.90). There was little difference between its performance with non-randomised and with randomised studies. Raters took about 20 minutes to assess each paper (range 10 to 45 minutes).
This study has shown that it is feasible to develop a checklist that can be used to assess the methodological quality not only of randomised controlled trials but also non-randomised studies. It has also shown that it is possible to produce a checklist that provides a profile of the paper, alerting reviewers to its particular methodological strengths and weaknesses. Further work is required to improve the checklist and the training of raters in the assessment of external validity.
Recently there has been increasing interest in the production of gluten-free (GF) foods and studies on minor cereals and pseudocereals without celiac activity in order to fulfill the specific needs of people affected by celiac disease. GF bread, pasta, biscuits are usually manufactured using different combinations of thickenings and particular food processing procedures that could affect starch digestibility. Carbohydrates, mainly starch from cereals, play an important part in a balanced diet, and dietary guidelines suggest a diet with low glycemic index foods, that is to say rich in slowly digested carbohydrates.
The present study was aimed at evaluating: 1) the importance of some GF food characteristics in relation to their effects on in vitro starch accessibility to digestion, in comparison with traditional gluten products; 2) the in vivo metabolic responses to GF foods.
Firstly, starch digestibility of several products was evaluated in vitro. Then, an in vivo study was performed on a group of healthy volunteers. Postprandial glucose and insulin responses were evaluated after administration of three GF foods and traditional bread. Triglycerides and free fatty acids (FFA) were also evaluated. Attempts were also made to explore differences in metabolic responses to GF foods in healthy subjects with respect to celiac subjects.
The area under the curve (AUC) of digested starch of GF bread was slightly higher than that of the traditional counterpart. No significant difference was observed in AUCs of digested starch between GF pasta and the traditional pasta. The AUCs of digested starch of quinoa and the two samples of pasta were not statistically different. Significant differences were observed between GF bread and bread-like products. Statistic differences in glucose responses to GF pasta were observed between healthy and celiac subjects. In healthy subjects, the AUCs of glucose response after GF bread were higher than those after bread with gluten. No significant differences were observed between the AUCs of insulin responses to all products tested. Glycemic index (GI) for GF pasta was similar to GI for GF bread while GI for quinoa was slightly lower than that of GF pasta and bread. Two-way ANOVA revealed that quinoa induced lower FFA levels with respect to GF pasta. In addition, triglyceride concentrations were significantly reduced for quinoa with respect to GF bread and bread.
Our results indicate that the different formulations and the food processing procedures used in the manufacturing of GF products may affect the rate of starch digestion both in vitro and in vivo. It may be worthwhile improving the formulation of these products. Furthermore, quinoa seems to represent a potential alternative to traditional foods, even if further and larger studies are required to demonstrate its hypoglycemic effects.
Previously, this author reported that the fermentation of quinoa with Rhizopus oligosporeus increased antioxidant activity, and the antioxidant activity of the 80% methanol extract of the fermented quinoa (Q-tempeh) was higher than the other extracts with n-hexane and water in vitro. In this paper, to clarify a beneficial effect of the fermentation of quinoa with R. oligosporus, the antioxidant activity of 80% methanol extract of Q-tempeh was investigated in rats ex vivo and in vivo. In the ex vivo experiment, the 80% methanol extract from Q-tempeh increased both activities of superoxide dismutase (SOD) and glutathione peroxidase (GSH-Px) in the liver, and accelerated the production of 12-hydroxyeicosatetraenoic acid (12-HETE) in the lung. In rats fed vitamin E-free diets with 80% methanol extract of Q-tempeh, the alpha-tocopherol concentration, thiobarbituric acid-reactive substance (TBARS) value, and activities of GSH-Px and SOD in serum showed a similar concentration to those of the control rats fed a vitamin E-supplemented diet. However, the hepatic GSH-Px and SOD activities were higher than those in the control rats. On the other hand, in rats fed a vitamin E-free diet with the 80% methanol extract of quinoa, the serum alpha-tocopherol level was lower, and both TBARS values of serum and liver were higher than those in the control rats. From these results, the 80% methanol extract of Q-tempeh was inferred to be an active superoxide scavenger and peroxide reducer in vivo.
Food and nutrition in numbers. Food and Agriculture Organisation
- Fao
A note on the use of Chenopodium quinoa forage meal in pre-fattening pigs
- J Diaz
- Mf Diaz
- S Cataneda
Emerging commodities: quinoa. National Australia Bank
- P Ziebell