Jan Nusrat, Hussain Syed Zameer, Naseer Bazila, Bhat Tashooq A
Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology-Kashmir, Jammu and Kashmir 190025, India.
Food Chem X. 2023 Apr 28;18:100687. doi: 10.1016/j.fochx.2023.100687. eCollection 2023 Jun 30.
Amaranth and quinoa are small-seeded grains with high nutritional and phytochemical profiles that promote numerous health benefits and offer protection against various chronic ailments including hypertension, diabetes, cancer, and cardiovascular disorders. They are classified as pseudocereals and possess significant nutritional benefits due to their abundance of proteins, lipids, fiber, vitamins, and minerals. Moreover, they exhibit an exceptional balance of essential amino acids. Despite having several health benefits, these grains have lost their popularity due to their coarse nature and are neglected in developed countries. Research and development activities are growing to explore these underutilized crops, characterizing and valorizing them for food applications. In this context, this review highlights the latest advancements in use of amaranth and quinoa as nutraceutical and functional foods, covering their bioactive substances, anti-nutritional factors, processing techniques, health benefits, and applications. This information will be valuable for planning novel research for efficient use of these neglected grains.
苋菜和藜麦是小粒谷物，具有高营养和植物化学特征，能带来诸多健康益处，并对包括高血压、糖尿病、癌症和心血管疾病在内的各种慢性疾病起到预防作用。它们被归类为假谷物，由于富含蛋白质、脂质、纤维、维生素和矿物质，具有显著的营养益处。此外，它们的必需氨基酸比例非常均衡。尽管有诸多健康益处，但由于质地粗糙，这些谷物已不再受欢迎，在发达国家被忽视。为探索这些未充分利用的作物，相关研发活动不断增加，对它们进行特性分析并将其用于食品应用。在此背景下，本综述重点介绍了苋菜和藜麦作为营养保健品和功能性食品的最新进展，涵盖其生物活性物质、抗营养因子、加工技术、健康益处及应用。这些信息对于规划有效利用这些被忽视谷物的新研究具有重要价值。
