Ren Guixing, Teng Cong, Fan Xin, Guo Shengyuan, Zhao Gang, Zhang Lizhen, Liang Zou, Qin Peiyou
College of Food and Biological Engineering, Chengdu University, Chengdu 610106, China; Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing 100081, China; School of Life Science, Key Laboratory of Chemical Biology and Molecular Engineering of Ministry of Education, Shanxi University, Taiyuan 030006, China.
Institute of Agro-product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China; Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing 100081, China.
Food Chem. 2023 Jun 1;410:135290. doi: 10.1016/j.foodchem.2022.135290. Epub 2022 Dec 22.
Quinoa is one of the gluten-free crops that has attracted considerable interest. Quinoa contains functional ingredients such as bioactive peptides, polysaccharides, saponins, polyphenols, flavonoids and other compounds. It is very important to determine efficient methods to identify such functional ingredients, and to explain their possible health benefits in humans. In this review, the chemical structure and biological activity mechanisms of quinoa nutrient composition have been elaborated. In addition, the development of quinoa-based functional foods and feed is emerging, providing a reference for the development of functional products with quinoa as an ingredient that are beneficial to health. The active ingredients in quinoa have different health effects including antioxidant, antidiabetic, antihypertensive, anti-inflammatory, and anti-obesity activities. Further exploration is also needed to improve the application of quinoa within the functional food industry, and in the areas of feed, medicine and cosmetics.
藜麦是一种备受关注的无麸质作物。藜麦含有生物活性肽、多糖、皂苷、多酚、黄酮类化合物等功能性成分。确定识别这些功能性成分的有效方法，并解释它们对人体可能的健康益处非常重要。在这篇综述中，阐述了藜麦营养成分的化学结构和生物活性机制。此外，以藜麦为基础的功能性食品和饲料正在兴起，为开发以藜麦为原料的有益健康的功能性产品提供了参考。藜麦中的活性成分具有不同的健康功效，包括抗氧化、抗糖尿病、抗高血压、抗炎和抗肥胖活性。还需要进一步探索，以改善藜麦在功能性食品行业以及饲料、医药和化妆品领域的应用。
