ArticleJournal of the science of food and agriculture2016
Phytoecdysteroids and flavonoid glycosides among Chilean and commercial sources of Chenopodium quinoa: variation and correlation to physico-chemical characteristics.
Article in Journal of the science of food and agriculture, 2016. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers.
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Who cites it
10 citing papers in PubMed.
- How reliable is the labeling of a commercial phytosteroid product? A 12-week randomized double-blind training study.Journal of the International Society of Sports Nutrition · 2025Trial
- Can quinoa (Frontiers in plant science · 2025Review
- Phytoecdysteroids: Quantification in Selected Plant Species and Evaluation of Some Effects on Gastric Smooth Muscles.Molecules (Basel, Switzerland) · 2024Article
- Effect of Gibberellic Acid and Mechanical Scarification on the Germination and Seedling Stages ofPlants (Basel, Switzerland) · 2024Article
- Anxiolytic and Antioxidant Effect of Phytoecdysteroids and Polyphenols fromMolecules (Basel, Switzerland) · 2022Article
- Botany, Nutritional Value, Phytochemical Composition and Biological Activities of Quinoa.Plants (Basel, Switzerland) · 2021Review
- Article
- Functional Components and Anti-Nutritional Factors in Gluten-Free Grains: A Focus on Quinoa Seeds.Foods (Basel, Switzerland) · 2021Review
- Article
- Innovations in Health Value and Functional Food Development of Quinoa (Comprehensive reviews in food science and food safety · 2015Article
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6 authors.
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Abstract
backgroundLittle is known about varietal differences in the content of bioactive phytoecdysteroids (PE) and flavonoid glycosides (FG) from quinoa (Chenopodium quinoa Willd.). The aim of this study was to determine the variation in PE and FG content among 17 distinct quinoa sources and identify correlations to genotypic (highland vs. lowland) and physico-chemical characteristics (seed color, 100-seed weight, protein content, oil content).
resultsPE and FG concentrations exhibited over four-fold differences across quinoa sources, ranging from 138 ± 11 µg g(-1) to 570 ± 124 µg g(-1) total PE content and 192 ± 24 µg g(-1) to 804 ± 91 µg g(-1) total FG content. Mean FG content was significantly higher in highland Chilean varieties (583.6 ± 148.9 µg g(-1)) versus lowland varieties (228.2 ± 63.1 µg g(-1)) grown under the same environmental conditions (P = 0.0046; t-test). Meanwhile, PE content was positively and significantly correlated with oil content across all quinoa sources (r = 0.707, P = 0.002; Pearson correlation).
conclusionFG content may be genotypically regulated in quinoa. PE content may be increased via enhancement of oil content. These findings may open new avenues for the improvement and development of quinoa as a functional food.
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