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a r t i c l e i n f o
a b s t r a c t
Article history:
Received 25 April 2016
Accepted 4 May 2016
Available online 5 May 2016
Quinoa (Chenopodium quinoa Willd.) is a plant species of the Chenopodiaceae family, which originated in
the Andean region and can adapt to different types of soil and climatic conditions. It is a pseudo grain
with high nutritional value as it is rich in proteins, lipids, ber, vitamins, and minerals, and has an
extraordinary balance of essential amino acids. Quinoa also contains a high amount of health-benecial
phytochemicals including saponins, phytosterols, phytoecdysteroids. It is known that quinoa has
considerably positive effects on metabolic, cardiovascular, and gastrointestinal health in humans. Despite
all these health benets, quinoa is not widely consumed due to several reasons, such as high import costs
of the grain and lack of knowledge regarding its benets among consumers. As we believe that further
research is needed to provide more information about quinoa, this review was prepared to investigate its
basic compounds and health effects.
2016 Elsevier Ltd. All rights reserved.
Keywords:
Quinoa (Chenopodium quinoa Willd.)
Pseudo-cereal
20-Hydroxyecdysone
Health effects
Contents
1.
2.
3.
4.
5.
6.
Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 371
Energy and nutritional value . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 372
2.1.
Proteins . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 372
2.2.
Carbohydrates and fiber . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 372
2.3.
Lipids . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 372
2.4.
Vitamins . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 373
2.5.
Minerals . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 373
Phytochemicals . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 373
3.1.
Saponins . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 373
3.2.
Phytosterols . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 373
3.3.
Phytoecdysteroids . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 373
Effects on health . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 373
4.1.
Human studies concerning the effects of quinoa consumption on health . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 373
4.2.
Animal studies concerning the effects of quinoa consumption on health . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 374
4.2.1.
Quinoa's anti-diabetic, anti-obesity, and blood-fat reducing effects . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 374
4.2.2.
Antioxidant activity of quinoa . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 374
Allergic effects of quinoa . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 375
Conclusions and suggestions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 375
Acknowledgments . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 375
References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 375
1. Introduction
* Corresponding author. Tel.: 90 312 216 26 01; fax: 90 312 216 26 36.
E-mail
addresses:
semra_nvrz@hotmail.com,
semranavruz@gazi.edu.tr
(S. Navruz-Varli), nevintekgul@gmail.com, ntekgul@gazi.edu.tr (N. Sanlier).
1
Tel.: 90 312 216 26 14; fax: 90 312 216 26 36.
http://dx.doi.org/10.1016/j.jcs.2016.05.004
0733-5210/ 2016 Elsevier Ltd. All rights reserved.
Quinoa (Chenopodium quinoa Willd.) plant belongs to the Chenopodiaceae family, which also includes spinach and beet. There are
372
approximately 250 species of this family all over the world and it is
an endemic plant peculiar to South America. However, it was
domesticated by people living in the Andes, particularly in Peru and
Bolivia, thousands of years ago. The oldest archeological quinoa
remains date back to 5000 BC. While local languages use different
names, such as supha, suba, jupha, and dahue to refer to quinoa, it is
called quinua and quinoa in especially Bolivia, Peru, Ecuador,
Argentina, and Chile. Due to its rich protein content and incredible
balance of essential amino acids, it has been consumed by people as
a holy plant (Jancurova, 2009; Maradini Filho et al., 2015). It draws
attention with its high nutritional value, and more importantly, it is
highly resistant to weather, climate, and soil conditions. While both
its seeds and leaves constitute the edible parts, it is the seeds that
are investigated most in terms of economic and scientic aspect.
Although it has the characteristics of grains, it is considered as
pseudo-cereal and even pseudo-seed as it does not belong to the
Gramineae family, has botanical features, such as cluster-type
inorescence, and possesses a balance of proteins and lipids as
well as rich protein content (sulfur amino acids and lysine) (VegaGalvez et al., 2010; Repo-Carrasco-Valencia et al., 2010). Quinoa has
traditionally been used by a variety of native populations in South
America (Vega-Galvez et al., 2010). Similar to rice, its seeds are
consumed in soups, by pufng them to make breakfast cereal, or by
ouring them to produce baked products like cookies, bread, biscuits, pasta, crisps, tortilla, and pancake (Bhargava et al., 2006).
Quinoa leaves are consumed in a similar way to those of spinach
(Oelke et al., 1992), and its sprouts are added to salad (Schlick and
Bubenheim, 1996). In addition, quinoa seeds can be fermented to
make beer or a kind of traditional alcoholic drink used for a religious ceremony called chicha in South America (FAO, 2011). It is also
used as a rich nutritional source in feeding farm animals, such as
cattle, pigs or poultry (Bhargava et al., 2006).
As there seems to be a need for further studies to explore quinoa
better, this review was prepared to investigate its basic components
and health effects.
2. Energy and nutritional value
Grains play an important role in human diet by meeting
approximately half of an individual's need for energy and protein
intake. Wheat, corn, rice, barley, oat, rye, and sorghum are the most
crucial foods in the world in human and animal diets. A comparison
of the nutritional values of these grains in relation to quinoa is
given in Table 1 (USDA, 2015). Quinoa's superiority over other
grains results from its richer protein, lipid, and ash content.
2.1. Proteins
Protein content in the dry matter of quinoa seeds varies between 13.8% and 16.5%; however, it is reported as 15% on average.
The total protein content of quinoa is higher than that of rice,
barley, corn, rye, and sorghum, and is close to wheat (USDA, 2015).
While the majority of the stored proteins in quinoa is composed
of albumins (35%) and globulins (37%), it contains low
Table 1
Comparison of the nutritional values of grains and quinoa (edible 100 g).
Composition
Quinoa
Rice
Barley
Wheat
Corn
Rye
Sorghum
Lipid (g)
Protein (g)
Ash (g)
Fiber (g)
Carbohydrate (g)
Energy (kcal)
6.07
14.12
2.7
7.0
64.16
368
0.55
6.81
0.19
2.8
81.68
370
1.3
9.91
0.62
15.6
77.72
352
2.47
13.68
1.13
10.7
71.13
339
4.74
9.42
0.67
7.3
74.26
365
1.63
10.34
0.98
15.1
75.86
338
3.46
10.62
0.84
6.7
72.09
329
373
have lower amounts of saponins. Though they give the plant a bad
taste, saponins have a variety of biological effects including antifungal, antiviral, anticancer, hypocholesterolemic, hypoglycemic,
antithrombotic, diuretic, and anti-inammatory activities (VegaGalvez et al., 2010).
3.2. Phytosterols
Even though the phytosterol content in quinoa has not been
taken into consideration much, 100 g of quinoa seeds could contain
up to 118 mg phytosterol. Important phytosterol components in
quinoa are b-sitosterol, campesterol, brassicasterol, and stigmasterol (Villacr'es et al., 2013). In a study carried out by Ryan et al., it
was found that quinoa seeds contained b-sitosterol (63.7 mg/
100 g), campesterol (15.6 mg/100 g), and stigmasterol (3.2 mg/
100 g), and that the quantities of these components were higher
than those in barley, rye, millet, and corn (Ryan et al., 2007).
Phytosterols are lipophilic compounds that are structurally
similar to cholesterol. Epidemiological evidence, intervention
studies, and meta-analyses have consistently concluded that phytosterols have a vital effect on lowering cholesterol in humans (Graf
et al., 2015a; Marangoni and Poli, 2010). Phytosterols lower serum
cholesterol levels by competing for cholesterol's intestinal absorption and probably reducing atherogenic lipoprotein production
in the liver and the intestines (Ho and Pal, 2005). In addition, antiinammatory, antioxidative and anticarcinogenic effects of phytosterols were revealed (Ryan et al., 2007).
3.3. Phytoecdysteroids
Among the plants that are edible by people, quinoa seeds are the
ones that contain phytoecdysteroids at the highest level. In addition
to their known effects, such as molt control in insects, ecdysteroids
are polyhydroxylated steroid hormones that display potential
pharmacological and metabolic properties in mammals (Foucault
et al., 2011; Dinan, 2009). Quinoa's total phytoecdysteroid content
was reported to be in the 138e570 mg/g range. Among the ecdysteroids, the most common one is 20-hydroxyecdysone, which is
found in many plants like quinoa. From at least 13 different phytoecdysteroid kinds that are isolated from quinoa seeds, the most
common one is 20-hydroxyecdysone (20HE), and it constitutes
62%e90% of total phytoecdysteroids (Graf et al., 2015b).
4. Effects on health
It is stated that quinoa may benet high-risk group consumers,
such as children, the elderly, high-performance sports people, individuals with lactose intolerance, women prone to osteoporosis,
people with anemia, diabetes, dyslipidemia, obesity, and celiac
disease due to its properties including a high nutritional value,
therapeutic features, and gluten-free content. These features are
considered to be linked with the existence of the ber, minerals,
vitamins, fat acids, antioxidants, and especially phytochemicals in
quinoa, and they provide quinoa a big advantage over other crops in
terms of human nutrition and health maintenance (Vega-Galvez
et al., 2010; Repo-Carrasco-Valencia et al., 2010; Pasko et al.,
2010a; Bhargava et al., 2006).
4.1. Human studies concerning the effects of quinoa consumption
on health
The number of clinical studies regarding the effects of quinoa
consumption on human health is quite low.
In a childhood nutrition study performed in 50e65 month-old
boys in low-income families in Ecuador, it was found that 100 g
374
375
376
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