{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,8]],"date-time":"2026-10-08T03:55:26Z","timestamp":1791431726938,"version":"4.3.3"},"reference-count":156,"publisher":"MDPI AG","issue":"7","license":[{"start":{"date-parts":[[2023,7,12]],"date-time":"2023-07-12T00:00:00Z","timestamp":1689120000000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Antioxidants"],"abstract":"<jats:p>Quinoa (Chenopodium quinoa Willd) and chia (Salvia hispanica) are essential traditional crops with excellent nutritional properties. Quinoa is known for its high and good quality protein content and nine essential amino acids vital for an individual\u2019s development and growth, whereas chia seeds contain high dietary fiber content, calories, lipids, minerals (calcium, magnesium, iron, phosphorus, and zinc), and vitamins (A and B complex). Chia seeds are also known for their presence of a high amount of omega-3 fatty acids. Both quinoa and chia seeds are gluten-free and provide medicinal properties due to bioactive compounds, which help combat various chronic diseases such as diabetes, obesity, cardiovascular diseases, and metabolic diseases such as cancer. Quinoa seeds possess phenolic compounds, particularly kaempferol, which can help prevent cancer. Many food products can be developed by fortifying quinoa and chia seeds in different concentrations to enhance their nutritional profile, such as extruded snacks, meat products, etc. Furthermore, it highlights the value-added products that can be developed by including quinoa and chia seeds, alone and in combination. This review focused on the recent development in quinoa and chia seeds nutritional, bioactive properties, and processing for potential human health and therapeutic applications.<\/jats:p>","DOI":"10.3390\/antiox12071413","type":"journal-article","created":{"date-parts":[[2023,7,13]],"date-time":"2023-07-13T01:43:22Z","timestamp":1689212602000},"page":"1413","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":125,"title":["Nutritional and Functional New Perspectives and Potential Health Benefits of Quinoa and Chia Seeds"],"prefix":"10.3390","volume":"12","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-8626-0617","authenticated-orcid":false,"given":"Aparna","family":"Agarwal","sequence":"first","affiliation":[{"name":"Department of Food & Nutrition and Food Technology, Lady Irwin College, Sikandra Road, New Delhi 110001, India"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"family":"Rizwana","sequence":"additional","affiliation":[{"name":"Department of Food Technology, Bhaskaracharya College of Applied Sciences, Sector-2, Dwarka, New Delhi 110075, India"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Abhishek Dutt","family":"Tripathi","sequence":"additional","affiliation":[{"name":"Department of Dairy Science and Food Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi 221005, India"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-9411-9683","authenticated-orcid":false,"given":"Tarika","family":"Kumar","sequence":"additional","affiliation":[{"name":"Department of Environmental Studies, The Maharaja Sayajirao University of Baroda, Vadodara 390002, India"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Kanti Prakash","family":"Sharma","sequence":"additional","affiliation":[{"name":"Department of Nutrition Biology, Central University of Haryana, Mahendergarh 123031, India"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-1658-0911","authenticated-orcid":false,"given":"Sanjay Kumar Singh","family":"Patel","sequence":"additional","affiliation":[{"name":"Department of Chemical Engineering, Konkuk University, Seoul 05029, Republic of Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2023,7,12]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"579","DOI":"10.3945\/an.113.004176","article-title":"Nutrition research to affect food and a healthy lifespan","volume":"4","author":"Ohlhorst","year":"2013","journal-title":"Adv. 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