Innovations in Health Value and Functional Food Development of Quinoa (Chenopodium quinoa Willd.)

Quinoa (Chenopodium quinoa Willd., Amaranthaceae) is a grain‐like, stress‐tolerant food crop that has provided subsistence, nutrition, and medicine for Andean indigenous cultures for thousands of years. Quinoa contains a high content of health‐beneficial phytochemicals, including amino acids, fiber, polyunsaturated fatty acids, vitamins, minerals, saponins, phytosterols, phytoecdysteroids, phenolics, betalains, and glycine betaine. Over the past 2 decades, numerous food and nutraceutical products and processes have been developed from quinoa. Furthermore, 4 clinical studies have demonstrated that quinoa supplementation exerts significant, positive effects on metabolic, cardiovascular, and gastrointestinal health in humans. However, vast challenges and opportunities remain within the scientific, agricultural, and development sectors to optimize quinoa's role in the promotion of global human health and nutrition. Practical Application This work can be used to identify specific research studies necessary to further understand the role that quinoa and its individual chemical constituents play in human health. The information presented also highlights open avenues for technological innovation and quinoa product improvement within the industrial sector.