Researchers suggest that adding quinoa or buckwheat to gluten-free products signiﬁcantly increases their polyphenol content, as compared to typical gluten-free products made with rice, corn, and potato ﬂour. Products made with quinoa or buckwheat contained more antioxidants compared with both wheat products and the control gluten-free products. Also of note: antioxidant activity increased with sprouting, and decreased with breadmaking.
Food Chemistry, March 2010; 119 (2): 770-778.
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