Quinoa

Health Benefits:

  1. anti-inflammatory phytonutrients
  2. high in fiber and protein
  3. good source of omega-3 fatty acid
  4. good source of RDA nutrients

Quinoa Research

The nutritional attributes of quinoa are very unique. In addition to the overall nutrient density of this pseudo grain, and its absence of common protein allergens (gliadin and other forms of gluten) found in most cereals, it is an exceptionally rich source of antioxidants typically only found in vegetables and berries. The flavonoids quercetin and kaempferol are especially concentrated in quinoa. These same phytonutrients are major benefits to the regular consumption of brassica vegetables like kale and broccoli.

A handful of animal studies have demonstrated anti-inflammatory benefits. However, these improvements may be due to its use in animal diets that are free of other inflammation causing grains. Whether the inflammation-reducing effects of quinoa are due to its absence of gluten and other less tolerated proteins or are due to its quercitin and kaempherol content is yet to be determined. Either way, in animal studies, the use of quinoa has produced significantly less intestinal and body-fat inflammation.

Additional animal studies have also demonstrated the ability of quinoa to improve biomarkers of metabolic syndrome and to protect human blood vessels from inflammatory damage. This combination of attributes observed in a variety of mammalian models suggests significant potential to reduce human population risk reduction for cardiovascular disease.


 

  1. http://www.ncbi.nlm.nih.gov/pubmed/26249220
  2. http://www.ncbi.nlm.nih.gov/pubmed/24912714
  3. Graf, B. L., Poulev, A., Kuhn, P., Grace, M. H., Lila, M. A., & Raskin, I. (2014). Quinoa seeds leach phytoecdysteroids and other compounds with anti-diabetic properties. Food Chemistry, 163, 178–185. http://doi.org/10.1016/j.foodchem.2014.04.088
  4. Dini I, Tenore GC, and Dini A. Antioxidant compound contents and antioxidant activity before and after cooking in sweet and bitter Chenopodium quinoa seeds. LWT - Food Science and Technology, Volume 43, Issue 3, April 2010, Pages 447-451. 2010.
  5. Hirose Y, Fujita T, Ishii T et al. Antioxidative properties and flavonoid composition of Chenopodium quinoa seeds cultivated in Japan. .Food Chemistry, Volume 119, Issue 4, 15 April 2010, Pages 1300-1306. 2010.
  6. James LEA. Chapter 1: Quinoa (Chenopodium quinoa Willd.): Composition, Chemistry, Nutritional, and Functional Properties. Advances in Food and Nutrition Research, Volume 58, 2009, Pages 1-31. 2009.
  7. Repo-Carrasco-Valencia R, Hellstrom JK, Pihlava JM et al. Flavonoids and other phenolic compounds in Andean indigenous grains: Quinoa (Chenopodium quinoa), kaniwa (Chenopodium pallidicaule) and kiwichi (Amaranthus caudatus). Food Chemistry, Volume 120, Issue 1, 1 May 2010, Pages 128-133. 2010.

source: http://www.whfoods.com/genpage.php?tname=foodspice&dbid=142

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