By Pooja Toshniwal PahariaMar 18 2024Reviewed by Lily Ramsey, LLM In a recent review published in Nutrients, researchers reviewed existing data on the bioactive constituents of quinoa and their health benefits.
Quinoa is grown in over 123 countries, and its rising consumer interest and consumption are due to increased scientific research. The count of quinoa-related articles has nearly doubled since 2018; however, limited reviews have emphasized quinoa residue value and sustainability. Quinoa also has more riboflavin and folic acid than other grains, including oats, wheat, rye, barley, corn, and rice.
These chemicals are powerful against bacteria, fungi, and even the fungicide ketoconazole. Quinoa flavonoids, notably quercetin and kaempferol glycosides, are bioavailable and have powerful antioxidant properties against free radicals. Furthermore, three fractions of quinoa isolate polysaccharides exhibit dose-dependent immunoregulatory activity in RAW264.7 cells and antioxidant and antidiabetic activity in vitro. In vivo, quinoa polysaccharides have demonstrated antiaging properties, reversing D-galactose-induced cognitive impairment in male mice.
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