Quinoa: Nutritional and phytochemical value, beneficial effects, and future applications

Coarse grains are globally prevalent and have attracted the attention of many consumers and researchers. Quinoa (Chenopodium quinoa Willd.) is a pseudocereal native to the Andean region. Quinoa contains nutritional and bioactive components, such as proteins, starch, dietary fibre, fat, polyphenols, and saponins, and has been reported to have antioxidant, antibacterial, anti-inflammatory, anti-cancer, hypoglycaemic, hypolipidaemic, and other biological properties. This review analyses the nutritional and bioactive components of quinoa, as well as their biological activities and mechanisms. It aims to present updated information on the quinoa industry. Compared with major cereals, the development and comprehensive utilization of quinoa by-products are essential for an in-depth exploration of its mechanisms of action and the development of medicinal and edible products. Furthermore, this review discusses potential trends and perspectives for the future use of quinoa. Our objective is to address the challenges and development of quinoa, aiming to provide a theoretical basis and technological support for its processing and application in the food and healthcare industries, and improve the comprehensive utilization of quinoa resources.