Huang Huange, Wang Qiang, Tan Jianxin, Zeng Chunxiang, Wang Junying, Huang Jingwei, Hu Yichen, Wu Qi, Wu Xiaoyong, Liu Changying, Ye Xueling, Fan Yu, Sun Wenjun, Guo Zhanbin, Peng Lianxin, Zou Liang, Xiang Dabing, Song Yu, Zheng Xiaoqin, Wan Yan
Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, College of Food and Biological Engineering, Chengdu University, Chengdu, China.
Institute of Agriculture, Tibet Academy of Agricultural and Animal Husbandry Sciences, Lasa, China.
Crit Rev Food Sci Nutr. 2025;65(19):3665-3685. doi: 10.1080/10408398.2024.2370483. Epub 2024 Jul 12.
Quinoa ( Willd) is widely regarded as a versatile pseudo-cereal native to the Andes Mountains in South America. It has gained global recognition as a superfood due to its rich nutritional profile. While quinoa grains are well-known, there is an undiscovered potential in quinoa greens, such as sprouts, leaves, and microgreens. These verdant parts of quinoa are rich in a diverse array of essential nutrients and bioactive compounds, including proteins, amino acids, bioactive proteins, peptides, polyphenols, and flavonoids. They have powerful antioxidant properties, combat cancer, and help prevent diabetes. Quinoa greens offer comparable or even superior benefits when compared to other sprouts and leafy greens, yet they have not gained widespread recognition. Limited research exists on the nutritional composition and biological activities of quinoa greens, underscoring the necessity for thorough systematic reviews in this field. This review paper aims to highlight the nutritional value, bioactivity, and health potential of quinoa greens, as well as explore their possibilities within the food sector. The goal is to generate interest within the research community and promote further exploration and wider utilization of quinoa greens in diets. This focus may lead to new opportunities for enhancing health and well-being through innovative dietary approaches.
藜麦（藜麦属）被广泛认为是一种原产于南美洲安第斯山脉的多功能假谷物。由于其丰富的营养成分，它已作为超级食物获得全球认可。虽然藜麦籽粒广为人知，但藜麦的绿色部分，如芽苗、叶子和嫩苗，却有着未被发现的潜力。藜麦的这些绿色部分富含多种必需营养素和生物活性化合物，包括蛋白质、氨基酸、生物活性蛋白、肽、多酚和类黄酮。它们具有强大的抗氧化特性，可对抗癌症并有助于预防糖尿病。与其他芽苗和绿叶蔬菜相比，藜麦绿色部分提供的益处相当甚至更优，但尚未得到广泛认可。关于藜麦绿色部分的营养成分和生物活性的研究有限，这凸显了在该领域进行全面系统综述的必要性。这篇综述文章旨在强调藜麦绿色部分的营养价值、生物活性和健康潜力，并探索它们在食品领域的可能性。目标是引起研究界的兴趣，并促进在饮食中对藜麦绿色部分的进一步探索和更广泛利用。这种关注可能会通过创新的饮食方法带来增进健康和福祉的新机会。
