In the quest for sustainable and nutritious food sources, a team of researchers led by Hamdan Khattib from the Bio-Compounds and Immune-Mediated Diseases Group at MIGAL—Galilee Research Institute, has uncovered promising anti-inflammatory properties in young green quinoa (YGQ) leaves. This discovery, published in the journal *Scientific Reports* (known in English as *Nature Scientific Reports*), could pave the way for innovative functional foods that offer health benefits beyond basic nutrition.
Quinoa, a climate-resilient crop, has long been celebrated for its nutritional value and adaptability. However, while quinoa grains have been extensively studied, the potential of its leaves has remained largely unexplored. Khattib and his team set out to change that, focusing on the anti-inflammatory effects of YGQ leaves.
The study investigated the impact of YGQ leaf extracts on lipopolysaccharide (LPS)-activated mouse macrophage cells (RAW264.7), specifically looking at the inhibition of key pro-inflammatory cytokines, tumor necrosis factor (TNF)-α and interleukin (IL)-6. The researchers prepared four types of extracts—Ethanol:Water (70:30) (ETDW), Ethanol (ET), Ethyl Acetate (EA), and Hexane (HE)—and found significant inhibition of IL-6, with the ETDW extract exhibiting the highest suppressive effect, ranging from 73% to 100%.
“These findings are particularly exciting because they highlight the potential of YGQ leaves as a natural source of bioactive compounds that could be integrated into functional foods,” Khattib explained. “This not only supports sustainable agriculture but also offers a promising avenue for addressing chronic inflammatory conditions and noncommunicable diseases.”
The researchers identified flavonoids as the likely bioactive compounds responsible for the observed anti-inflammatory activity. Importantly, toxicity assays confirmed the safety of the extracts, making them suitable for further exploration in food and nutritional applications.
The commercial implications of this research are substantial. As the global demand for sustainable and health-promoting food sources continues to grow, the integration of YGQ leaves into food systems could provide a dual benefit: enhancing public health while supporting climate-resilient agriculture. This could open new markets for quinoa producers and create opportunities for the development of novel functional food products.
Khattib’s work not only underscores the importance of exploring underexplored parts of well-known crops but also highlights the potential of integrating traditional crops into modern food systems. As the world grapples with the challenges of climate change and the rising prevalence of chronic diseases, such innovations could play a crucial role in shaping the future of agriculture and public health.
This research, published in *Scientific Reports*, offers a glimpse into the untapped potential of quinoa leaves and sets the stage for further exploration of sustainable, functional food sources. As the scientific community continues to delve into the benefits of YGQ leaves, the possibilities for enhancing both agricultural sustainability and human health are vast and promising.