Researchers have taken a close look at certain antioxidant [tooltip text=”phytonutrients” gravity=”nw”]( phytonutrients are natural compounds found in plant foods such as vegetables, fruit, whole grain products and legumes. These plant compounds have beneficial effects working with other essential nutrients to promote good health.) [/tooltip] in quinoa, and two [tooltip text=”flavonoid—quercetin” gravity=”nw”](Flavonoids are a group of plant metabolites thought to provide health benefits through cell signalling pathways and antioxidant effects. These molecules are found in a variety of fruits and vegetables.) (Quercetin is a bioflavonoid common in the plant kingdom, especially high in onions, red wine, and green tea. It is one of the most biologically active flavonoids. Quercetin acts as a potent polyphenol antioxidant and immune system modulator.* Many of its immune support attributes are enhanced by its synergistic relationship with vitamin C. Quercetin is highly active in the skin and lining of the digestive tract.* Quercetin has a stabilizing effect on the immune system, helping various types of immune cells maintain their composure under stress.)[/tooltip] and [tooltip text=”Kaempferol ” gravity=”nw”] (Kaempferol is one of the Bioflavonoids that is present in high levels in cruciferous vegetables, and may mediate some of the bioactivities of these plants.)[/tooltip] are now known to be provided by quinoa in especially concentrated amounts. In fact, the concentration of these two flavonoids in quinoa can sometimes be greater than their concentration in high-flavonoid berries like cranberry or lingonberry.
Recent studies are provide with a greatly expanded list of anti-inflammatory phytonutrients in quinoa. This unique combination of anti-inflammatory compounds in quinoa may be the key to understanding preliminary animal studies that show decreased risk of inflammation-related problems (including obesity) when animals are fed quinoa on a daily basis. The list of anti-inflammatory phytonutrients in quinoa is now known to include: polysaccharides like arabinans and rhamnogalacturonans; hydroxycinnamic and hydroxybenzoic acids; flavonoids like quercetin and kaempferol; and saponins including molecules derived from oleanic acid, hederagenin and serjanic acid. Small amounts of the anti-inflammatory omega-3 fatty acid, alpha-linolenic acid (ALA), are also provided by quinoa.
In comparison to cereal grasses like wheat, quinoa is higher in fat content and can provide valuable amounts of heart-healthy fats like monounsaturated fat (in the form of oleic acid). Quinoa can also provide small amounts of the omega-3 fatty acid, alpha-linolenic acid (ALA). Given this higher fat content, researchers initially assumed that quinoa would be more susceptible to oxidation and resulting nutrient damage. However, recent studies have shown that quinoa does not get oxidized as rapidly as might be expected given its higher fat content. This finding is great news from a nutritional standpoint. The processes of boiling, simmering, and steaming quinoa do not appear to significantly compromise the quality of quinoa’s fatty acids, allowing us to enjoy its cooked texture and flavor while maintaining this nutrient benefit. Food scientists have speculated that it is the diverse array of antioxidants found in quinoa—including various members of the vitamin E family like alpha-, beta-, gamma- and delta-tocopherol as well as flavonoids like quercetin and kaempferol—that contribute to this oxidative protection.