ArticleJournal of food science and technology2019
Effects of sprouted and fermented quinoa (
Article in Journal of food science and technology, 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 12 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
12 citing papers in PubMed, 57 citations in OpenAlex.
- The Role of Sprouting in Gluten-Free Foods: Effects on Glycemic Response and Antioxidant Activity.Current nutrition reports · 2026Review
- Postprandial Glycemic and Satiety Responses to Cooked Quinoa: A Randomized Crossover Preliminary Study.Foods (Basel, Switzerland) · 2026Article
- Unlocking the health potential of fermented foods: insights from traditional Indian diets.Frontiers in microbiology · 2026Review
- Short-term consequences of daily consumption of the quinoa (Veterinary world · 2025Article
- Compatibility of Whole Wheat-Based Composite Flour in the Development of Functional Foods.Food technology and biotechnology · 2024Review
- Harnessing the Potential of Quinoa: Nutritional Profiling, Bioactive Components, and Implications for Health Promotion.Antioxidants (Basel, Switzerland) · 2024Review
- The Neuroprotective Role of Quinoa (Nutrients · 2024Article
- Quinoa (Food science & nutrition · 2023Article
- Low-glycemic foods with wheat, barley and herbs (Journal of food science and technology · 2022Article
- TMT proteomics analysis of a pseudocereal crop, quinoa (Frontiers in plant science · 2022Article
- Biomolecules with Antioxidant Capacity from the Seeds and Sprouts of 20 Varieties ofPlants (Basel, Switzerland) · 2021Article
- Biochemical and nutritional overview of diet-induced metabolic syndrome models in rats: what is the best choice?Nutrition & diabetes · 2020Review
Corrections and comments
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Authors and funding
7 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Sprouted and fermented foods have shown hypoglycemic effects on humans and animals, by reducing concentrations of soluble carbohydrates, and increasing dietary fiber and resistant starch content. In this study, diets with high levels of simple carbohydrates supplemented with toasted quinoa flour, sprouted and toasted quinoa flour, fermented and toasted quinoa flour or sprouted/fermented and toasted quinoa flour were given to Wistar rats. During the experiment, the glycemic index (GI) of the diets were measure and, at the end of 47 days of feeding, the effects of the diets on physical and biochemical parameters of the animals were evaluated. Results indicated that the processes of sprouting and/or fermentation potentiate the ability of quinoa to reduce GI of diets with high levels of simple carbohydrates. Moreover, food intake, blood glucose and lipid levels, and accumulation of epididymal adipose tissue were reduced in rats fed diets supplemented with quinoa. These effects may be due to the nutritional composition of the supplemented diets, besides the chemical changes promoted by processing quinoa. These results are particularly relevant once sprouted and fermented quinoa could be an alimentary source of interest, especially for disease risk prevention such as diabetes, obesity and dyslipidemias.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.