Genetic and environmental influences on fatty acid and tocopherol diversity in quinoa germplasm
2025
Velasco Varo, Leonardo | Matías, Javier | Cruz, Verónica | Fondevilla, Sara | Ministerio de Ciencia e Innovación (España) | Agencia Estatal de Investigación (España) | European Commission | Junta de Andalucía | Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
Quinoa (Chenopodium quinoa Willd.) is a food crop highly valued for being nutritious and health-promoting. As quinoa grains contain more oil than cereals, the fatty acid profile is an important nutritional criterion. The tocopherol family, with vitamin E and anti-inflammatory properties, are also relevant compounds for the nutritional quality of quinoa. Currently, information on the genetic diversity of these compounds in quinoa germplasm is limited.
Mostrar más [+] Menos [-]The author(s) declare that financial support was received for the research and/or publication of this article. This research was funded by MCIN/AEI/10.13039/501100011033/FEDER, UE, projects PID2019-103978RB-I00 and PID2022-140238OB-I00, and by Consejería de Transformación Económica, Industria, Conocimiento y Universidades, Junta de Andalucía, and FEDER, projects P18-TP-592 and QUAL21_023 IAS. In addition, the authors gratefully acknowledge the financial support received from the MCIN/AEI NutriCrop Spanish Network RED2022-134382-T.
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