Quinoa is an increasingly popular pseudocereal, a “gluten-free” grain that is novel outside of Andean culinary traditions. Wefers and colleagues reported for the first time the presence of p-coumaric acid linked to pectic side chains in quinoa, and indeed the first report in the Amaranthaceae botanical family. The study demonstrated that phenolic acids (p-coumaric and ferulic acid) are esterified to pectic side chains and present in quinoa grain. These structures likely influence cell walls through oxidative cross-linking and fermentation of the polysaccharides in the large intestine.
In the latest Centennial video, Art Bettge shares why the AACCI Annual Meetings are the perfect place for young professionals to exchange ideas with the field's top scientists.