Jangra Aarzoo, Kumar Vikram, Kumar Shiv, Mehra Rahul, Kumar Akash
MMICT & BM (Hotel Management), Maharishi Markandeshwar (Deemed to be University), Mullana, India.
Department of Basic and Applied Sciences, National Institute of Food Technology Entrepreneurship and Management (NIFTEM), Sonepat, India.
Curr Nutr Rep. 2025 Jan 3;14(1):4. doi: 10.1007/s13668-024-00600-5.
The review aims to address the knowledge gap and promote the widespread adoption of quinoa as a functional food for improving metabolic health. By presenting a comprehensive overview of its nutritional profile and bioactive components, the review aims to increase consumers' awareness of the potential therapeutic benefits of incorporating quinoa into diets.
Recent studies have highlighted the diverse range of bioactive compounds in quinoa, such as phytosterols, saponins, phenolic acids, phytoecdysteroids, and betalains. These compounds exhibit various health-promoting properties, such as anti-inflammatory, antioxidant, antidiabetic, and gut microbiota-modulating effects. Furthermore, research indicates that regular quinoa consumption can improve metabolic parameters, including reduced cholesterol levels, blood sugar, fat accumulation, and blood pressure. These findings highlight the potential of quinoa as a dietary tool for preventing and managing metabolic disorders, such as obesity, cardiovascular diseases, diabetes, and gut dysbiosis. The article concludes that quinoa has emerged as a promising solution to food security challenges due to its adaptability to diverse environments and rich nutritional profile. However, some findings are not consistent in the mentioned studies, therefore, well-designed cohort randomized clinical trials with diverse populations are needed. While in vivo studies are necessary to elucidate the specific mechanisms behind the potential benefits of quinoa.
本综述旨在填补知识空白，推动藜麦作为一种改善代谢健康的功能性食品得到广泛应用。通过全面概述其营养成分和生物活性成分，本综述旨在提高消费者对将藜麦纳入饮食可能带来的治疗益处的认识。
近期研究突出了藜麦中多种生物活性化合物，如植物甾醇、皂苷、酚酸、植物蜕皮激素和甜菜碱。这些化合物具有多种促进健康的特性，如抗炎、抗氧化、抗糖尿病和调节肠道微生物群的作用。此外，研究表明经常食用藜麦可改善代谢参数，包括降低胆固醇水平、血糖、脂肪堆积和血压。这些发现凸显了藜麦作为预防和管理代谢紊乱（如肥胖、心血管疾病、糖尿病和肠道菌群失调）的膳食工具的潜力。文章得出结论，由于藜麦对不同环境的适应性和丰富的营养成分，它已成为应对粮食安全挑战的一个有前景的解决方案。然而，上述研究中的一些发现并不一致，因此，需要针对不同人群开展精心设计的队列随机临床试验。同时，体内研究对于阐明藜麦潜在益处背后的具体机制是必要的。
