The DOI matches its Crossref record; 200 of the 200 references it cites were found in a registry or an index.
Pseudocereal grains: Nutritional value, health benefits and current applications for the development of gluten-free foods
Abstract
Nowadays, consumers are more conscious of the environmental and nutritional benefits of foods. Pseudocereals grains, edible seeds belonging to dicotyledonous plant species, are becoming a current trend in human diets as gluten-free (GF) grains with excellent nutritional and nutraceutical value. Pseudocereals are a good source of starch, fiber, proteins, minerals, vitamins, and phytochemicals such as saponins, polyphenols, phytosterols, phytosteroids, and betalains with potential health benefits. The present review aims to summarize the nutritional quality and phytochemical profile of the three main pseudocereal grains: quinoa, amaranth and buckwheat. In addition, current evidence about their health benefits in animal models and human studies is also provided in detail. Based on the accumulating research supporting the inclusion of pseudocereals grains in the diet of celiac persons, this review discusses the recent advances in their application for the development of new GF products. Future directions for a wider cultivation and commercial exploitation of these crops are also highlighted.
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Cites
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Cited by
Nutritional and Functional Properties of Gluten-Free Flours
Culetu, A., Susman, I. E., Duta, D. E., & Belc, N. (2021) · Applied Sciences · doi:10.3390/app11146283 · Cited by 146
Graziano, S., Agrimonti, C., Marmiroli, N., & Gullì, M. (2022) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2022.04.007 · Cited by 122
Nutritional and functional perspectives of pseudocereals
Nandan, A., Koirala, P., Dutt Tripathi, A., Vikranta, U., Shah, K., Gupta, A. J., Agarwal, A., & Nirmal, N. (2024) · Food Chemistry · doi:10.1016/j.foodchem.2024.139072 · Cited by 94
Li, L., Lietz, G., & Seal, C. J. (2021) · International Journal of Food Science & Technology · doi:10.1111/ijfs.14962 · Cited by 69
Rao, V., & Poonia, A. (2023) · Food Production, Processing and Nutrition · doi:10.1186/s43014-023-00154-z · Cited by 62
Metadata
- Authors
- Martínez-Villaluenga, C., Peñas, E., & Hernández-Ledesma, B.
- Venue
- Food and Chemical Toxicology
- Publisher
- Elsevier BV
- Published
- 2020-03
- Volume
- 137
- Pages
- 111178
- ISSN
- 0278-6915 (ISSN-L)
- OpenAlex
- W3004577035
- Cited by
- 325
- References
- 200
- FWCI
- 26.09
- Type
- journal article
- Language
- en
- Open access
- closed
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- Martínez-Villaluenga, C., Peñas, E., & Hernández-Ledesma, B. (2020). Pseudocereal grains: Nutritional value, health benefits and current applications for the development of gluten-free foods. Food and Chemical Toxicology. https://doi.org/10.1016/j.fct.2020.111178
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Bibliographic data: Semantic Scholar, OpenAlex, Crossref.
Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.
