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Chemical composition and health effects of quinoa: Areview

Yıl 2021, Cilt 2, Sayı 2, 34 - 39, 06.12.2021

Öz

Many herbs in traditional and modern medicine contain saponins, which are generally responsible for the therapeutic properties they possess. Many saponins are known to exhibit biological activities such as antiviral, antidiabetic and cytotoxic activities, and these substances and plants containing them are becoming more and more attractive for pharmacological research purposes. Quinoa seed, which is one of the foodstuffs that shows the activities indicated by the various phenolic and antioxidant substances it contains and the phytochemicals in its composition, is one of the grain groups on which research has been conducted and the mechanisms of its effects are intended for clarification. This study aims to explain the effects of its consumption on health, by giving information about the chemical composition of quinoa seeds and by showing scientific data as an example.

Kaynakça

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  • Alvarez-Jubete, L., Arendt, E. K., & Gallagher, E. (2010). Polyphenol composition and in vitro antioxidant activity of amaranth, quinoa buckwheat and wheat as affected by sprouting and baking. Food Chemistry, 119(2), 770-778. https://doi.org/10.1016/j.foodchem.2009.07.032
  • Ando, H., Chen, Y., Tang, H., Shimizu, M., Watanabe, K., & Mitsunaga, T. (2002). Food components in fractions of quinoa seed. Food Science and Technology Research, 8, 80-84. https://doi.org/10.3136/fstr.8.80
  • Astier, C., Moneret-Vautrin, D. A., Puillandre, E., & Bihain, B. E. (2009). First case report of anaphylaxis to quinoa, a novel food in France. Allergy, 64(5), 819-820. https://doi.org/10.1111/j.1398-9995.2009.01980.x
  • Bhargava, A., Shukla, S., & Ohri, D. (2006). Chenopodium quinoa-an Indian perspective. Industrial Crops and Products, 23, 73-87. https://doi.org/10.1016/j.indcrop.2005.04.002
  • Brady, K., Ho, C. T., Rosen, R. T., Sang, S. M., & Karwe, M. V. (2007). Effects of processing on the nutraceutical profile of quinoa. Food Chemistry, 100, 1209-1216. https://doi.org/10.1016/j.foodchem.2005.12.001
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Yıl 2021, Cilt 2, Sayı 2, 34 - 39, 06.12.2021

Öz

Kaynakça

  • Abugoch James, L. E. (2009). Quinoa (Chenopodium quinoa Willd.): composition, chemistry, nutritional and functional properties. Advances in Food and Nutrition Research, 58(1), 1-31. https://doi.org/10.1016/S1043-4526(09)58001-1
  • Aluko, R. E., & Monu, E. (2003). Functional and bioactive properties of quinoa and amaranth. Food Chemistry and Toxicology, 68, 1254-1258. https://doi.org/10.1111/j.1365-2621.2003.tb09635.x
  • Alvarez-Jubete, L., Arendt, E. K., & Gallagher, E. (2010). Polyphenol composition and in vitro antioxidant activity of amaranth, quinoa buckwheat and wheat as affected by sprouting and baking. Food Chemistry, 119(2), 770-778. https://doi.org/10.1016/j.foodchem.2009.07.032
  • Ando, H., Chen, Y., Tang, H., Shimizu, M., Watanabe, K., & Mitsunaga, T. (2002). Food components in fractions of quinoa seed. Food Science and Technology Research, 8, 80-84. https://doi.org/10.3136/fstr.8.80
  • Astier, C., Moneret-Vautrin, D. A., Puillandre, E., & Bihain, B. E. (2009). First case report of anaphylaxis to quinoa, a novel food in France. Allergy, 64(5), 819-820. https://doi.org/10.1111/j.1398-9995.2009.01980.x
  • Bhargava, A., Shukla, S., & Ohri, D. (2006). Chenopodium quinoa-an Indian perspective. Industrial Crops and Products, 23, 73-87. https://doi.org/10.1016/j.indcrop.2005.04.002
  • Brady, K., Ho, C. T., Rosen, R. T., Sang, S. M., & Karwe, M. V. (2007). Effects of processing on the nutraceutical profile of quinoa. Food Chemistry, 100, 1209-1216. https://doi.org/10.1016/j.foodchem.2005.12.001
  • Chauhan, S., Eskin, N. A. M., & Tkachuk, R. (1992). Nutrients and antinutrients in quinoa seeds. Cereal Chemistry, 69(1), 85-88.
  • Comai, S., Bertazzo, A., Bailoni, L., Zancato, M., Costa, C. V. L., & Allegri, G. (2007). The content of proteic and nonproteic (free and protein-bound) tryptophan in quinoa and cereal flours. Food Chemistry, 100, 1350-1355. https://doi.org/10.1016/j.foodchem.2005.10.072
  • De Carvalho, F. G., Ovidio, P. P., Padovan, G. J., Jordao Junior, A. A., Marchini, J. S., & Navarro, A. M. (2014). Metabolic parameters of postmenopausal women after quinoa or corn flakes intake-a prospective and double-blind study. International Journal of Food Sciences and Nutrition, 65(3), 380-385. https://doi.org/10.3109/09637486.2013.866637
  • Dinan, L. (2009). The Karlson Lecture. Phytoecdysteroids: what use are they? Archives of Insect Biochemistry and Physiology, 72(3), 126-141. https://doi.org/10.1002/arch.20334
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Ayrıntılar

Birincil Dil İngilizce
Konular Gıda Bilimi ve Teknolojisi
Bölüm Review
Yazarlar

Emine OKUMUŞ> (Sorumlu Yazar)
Van Yüzüncü Yıl Üniversitesi Mühendislik Fakültesi
0000-0001-5266-8633
Türkiye


Mehmet Ali TEMİZ>
KARAMANOĞLU MEHMETBEY ÜNİVERSİTESİ
0000-0002-4680-3023
Türkiye

Yayımlanma Tarihi 6 Aralık 2021
Gönderilme Tarihi 28 Haziran 2021
Kabul Tarihi 12 Eylül 2021
Yayınlandığı Sayı Yıl 2021, Cilt 2, Sayı 2

Kaynak Göster

APA Okumuş, E. & Temiz, M. A. (2021). Chemical composition and health effects of quinoa: Areview . European Food Science and Engineering , 2 (2) , 34-39 . Retrieved from https://dergipark.org.tr/tr/pub/efse/issue/65403/958916