Scientists identify varieties of quinoa, adapted to the Andalusian countryside, rich in vitamin E and fatty acids

the Center for Scientific and Technological Research of Extremadura (Cicytex), has demonstrated that the amount of vitamin E and healthy fats in quinoa depends on the plant's genetics, which allows for the selection of varieties adapted to the climate of southern and southwestern Spain. The study analyzed more than a hundred lines of this pseudocereal cultivated over two years in dryland conditions in experimental fields in Córdoba and Guadajira (Badajoz). The results, published in the study 'Genetic and environmental influences on fatty acid and tocopherol diversity in quinoa germplasm' in the journal 'Frontiers in Plant Science', reveal that some genotypes contain very high levels of tocopherols, a type of vitamin E with antioxidant action, and unsaturated fatty acids, especially beneficial for cardiovascular health. The research has been funded by the Department of University, Research and Innovation of the Junta de Andalucía, the Ministry of Science, Innovation and ...