Abstract
Quinoa (Chenopodium quinoa Willd.) was known as the “golden grain” by the native Andean people in South America, and has been a source of valuable food over thousands of years. It can produce a variety of secondary metabolites with broad spectra of bioactivities. At least 193 secondary metabolites from quinoa have been identified in the past 40 years. They mainly include phenolic acids, flavonoids, terpenoids, steroids, and nitrogen-containing compounds. These metabolites exhibit many physiological functions, such as insecticidal, molluscicidal and antimicrobial activities, as well as various kinds of biological activities such as antioxidant, cytotoxic, anti-diabetic and anti-inflammatory properties. This review focuses on our knowledge of the structures, biological activities and functions of quinoa secondary metabolites. Biosynthesis, development and utilization of the secondary metabolites especially from quinoa bran were prospected.
Highlights
Quinoa (Chenopodium quinoa Willd.), a dicotyledonous plant belonging to Chenopodiaceae family, is one of the oldest native crops in the Andean region of South America, with approximately 7000 years of cultivation [1]
We summarize and discuss quinoa secondary metabolites on their structural diversity, biological activities or functions during the past
This review focuses on the structures, isolation parts, biological activities or functions of quinoa secondary metabolites during the past 40 years
Summary
Quinoa (Chenopodium quinoa Willd.), a dicotyledonous plant belonging to Chenopodiaceae family, is one of the oldest native crops in the Andean region of South America, with approximately 7000 years of cultivation [1]. It has been considered as a pseudo-cereal because of the grain characteristics [2]. Quinoa possesses a large number of secondary metabolites, such as phenolic acids, flavonoids, terpenoids, steroids, and nitrogen-containing compounds. These metabolites play various physiological and ecological roles against harmful microorganisms, birds and insects.
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