Quinoa as a functional crop with emphasis on distribution, nutritional composition, and biological effects

Abstract

Native to the Andes, quinoa (Chenopodium quinoa Willd.) is a pseudocereal that has become well-known around the world for its remarkable nutritional profile and possible health advantages. The distribution, content, nutritional value, and biological activity of quinoa are all examined in this thorough analysis. We look at how it is grown in different parts of the world, including its historical origins in South America and its growing appeal in a variety of climates throughout the globe. According to the composition study, quinoa is a better option than regular grains because of its abundance of excellent quality protein, vital essential amino acids, fiber from food, nutrition, and minerals. Also covered in depth how quinoa can help with nutritional deficits, especially those related to protein and micronutrient consumption. The review also explores the plant’s active compounds, such as phenolic acids, flavonoids, and saponins, which support its antibacterial, anti-inflammatory, and antioxidant qualities. Furthermore, quinoa’s possible therapeutic benefits for long-term conditions including cancer, heart disease, and diabetes are evaluated cautiously. To highlight the significance of quinoa in advancing global food security and improving human health, this study ends by talking about the difficulties in producing grain, such as environmental considerations and environmentally friendly farming techniques. Quinoa is a highly functional food with considerable room for further study and application due to its numerous biological activities.