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.