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- W4313399331 abstract "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." @default.
- W4313399331 created "2023-01-06" @default.
- W4313399331 creator A5026519900 @default.
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- W4313399331 date "2023-06-01" @default.
- W4313399331 modified "2023-10-18" @default.
- W4313399331 title "Nutrient composition, functional activity and industrial applications of quinoa (Chenopodium quinoa Willd.)" @default.
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- W4313399331 doi "https://doi.org/10.1016/j.foodchem.2022.135290" @default.
- W4313399331 hasPubMedId "https://pubmed.ncbi.nlm.nih.gov/36608550" @default.
- W4313399331 hasPublicationYear "2023" @default.
- W4313399331 type Work @default.