{"product_id":"test","title":"Staff of Life","description":"\u003cp style=\"font-weight: 400;\"\u003eSeann and I have known for many years that there is something exceptional about the \u003cem\u003eStaff of Life\u003c\/em\u003e formula. These ancient seeds have a certain energizing and empowering properties that nourish us on a fundamental level.*\u003c\/p\u003e\n\u003cp style=\"font-weight: 400;\"\u003eMaybe because these seeds have been used for thousands of years in healing ceremonies that we feel so deeply nourished and in such a fundamental way. \u003cspan\u003e \u003c\/span\u003eAnd maybe because these seeds were revered spiritually because they literally supplied life sustaining nutrients.* \u003c\/p\u003e\n\u003cp style=\"font-weight: 400;\"\u003eIt goes further than that.\u003c\/p\u003e\n\u003cp style=\"font-weight: 400;\"\u003eThere is a basic happy elevation of feelings and emotions that these seeds give us – that is the energy that you feel when you take the blend in the morning or before your run or exercise. It is truly magical what certain foods do to our body and mind.*\u003c\/p\u003e\n\u003cp style=\"font-weight: 400;\"\u003eAnd yes, as usual, you will see in the description and research tabs, and the news blog, all the amazing scientific studies, with accurate description of each seed and the research of their different health effects, nourishment stats, and nutritional profiles. You know how thorough we are with research findings.\u003c\/p\u003e\n\u003cp style=\"font-weight: 400;\"\u003eBut do keep in mind the magic and power as well, after all, life is so much more pleasing when each cell in our body is buzzing with life's energy.*\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eStaff of Life\u003c\/em\u003e is Organic, Vegan, Kosher, Non GMO, and Gluten Free.\u003c\/p\u003e\n\u003ch6\u003eDescription\u003c\/h6\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eDaily fiber intake is shown in research as one of the most important health requirements. However, optimum levels are rarely achieved, most Americans only consume about 15 g of fiber instead of the recommended 25 g of fiber for adult women and 38 g fiber for adult men (American Dietetic Association, 2008; Kranz et al., 2017). Eating enough fiber is important to our physical health but also our financial health. A Canadian research team discovered that eating enough dietary fiber enhances health and reduces costs for health care (Abdula et al., 2015). This conclusion aligned with the research of Schmier et al. in 2014. The position of the American Dietetic is based on epidemiologic studies showing fiber offers protection against several chronic diseases such as cardiovascular, including blood pressure, lipid levels, and inflammation (p. 1719-20; Gabrial et al., 2016; Cooper et al., 2017). Data also show a correlating relationship between dietary fiber and cancer with studies supporting the theory that dietary fibers offer protection against cancer (ADA, 2008, p. 1723).*\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eStaff of Life\u003c\/em\u003e is a global blend of powerful nutrients and dietary fiber that is comprised of indigenous organic whole seeds: Amaranth, Quinoa, Buckwheat, Chia and Millet (which some think of as also a grain). The Aztec people developed amaranth; the Incas raised Quinoa, while buckwheat was native in Asia, parts of Europe and the USA. Chia is a revered seed that is native to central and southern Mexico and Guatemala. Millets are a group of indigenous small-seeded grasses, especially known in Africa and Asia but are cultivated and enjoyed all over the world.\u003c\/p\u003e\n\u003cp\u003eThese ancient seeds have been with us for thousands of years. The \u003cem\u003eStaff of Life\u003c\/em\u003e's five seeds are grown organically in the USA, and through a patented high pressure, heat-shearing process, the soluble fiber and nutrients of the five seeds are released to offer an ideal amount of plant-based protein, complex carbohydrates with low glycemic index, gentle dietary fiber, vitamins and minerals, polyphenols, and so much more. All easily digested.\u003c\/p\u003e\n\u003cp\u003eAdding a tablespoon or two of \u003cem\u003eStaff of Life\u003c\/em\u003e to your morning shakes, cereals, baked goods, and even soups, adds dietary fiber and nutrients that contribute positively to a host of health benefits such as: cardiovascular health, reduction of fatty liver (van Gijssel et al., 2016; Georgoulis et al., 2014; Grooms et al., 2013, respectively), lasting energy, weight management (de Vries et al., 2016; Albertson et al., 2016; Lambeau et al., 2017), daily regular bowel movements (American Dietetic Association, 2008; Seal \u0026amp; Brownlee, 2015), the list of benefits is long.*\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eQuinoa (Chenopodium quinoa)\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003ewas revered as sacred by the Incas, and rightly so as it is considered to be a super food. The quinoa plant was cultivated along the Andes for the last 7000 in challenging environments developing into highly nutrient seed (Vega-Gálvez et al., 2010). Uniquely balanced in all nine essential amino acids needed for tissue development in humans, it is one of the best plant sources of proteins, with protein content of 15%, dietary fiber, vitamins, minerals, vitamin e, and omega oils (Abugoch, 2009; Graf et al., 2015; Nowak et al., 2016). Quinoa is higher in calcium, phosphorus, magnesium, potassium, iron, copper, manganese, and zinc than wheat, barley, or corn. Quinoa is one of nature's most complete foods. It's glycemic load is 18. Since Quinoa is gluten free, it is a healthy dietary fiber for those who suffer celiac disease (Filho et al., 2017; Alvarez-Jubete et al., 2009). Because of its low glycemic index, quinoa and buckwheat offer an important nutritious food and dietary fiber to improve insulin resistance and offer glycemic control for type 2-diabetes (Gabrial et al., 2016). Quinoa and amaranth are also shown to have high amounts of antioxidant activity, phenolic and flavonoids power, and hence believed to offer anti-inflammatory and antioxidant potential (Nsima et al., 2008; Tang et al., 2016, 2015).*\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAmaranth (Amaranthus hypochondriacus)\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003ewas used by the Aztecs both for food and in their religious ceremonies. It has 12% protein and is high in lycine and methionine (amino acids), fiber (three times the fiber of wheat), iron (five times that of wheat), K, P and Ca (two times more than milk), Vitamin A and C. It is 90% digestible. Amaranth's glycemic load is 21 (Mota et al., 2016; Nascimento et al., 2014). Amaranth is shown to have high dietary fiber for daily regularity (Lamothe et al., 2015), and is an excellent fiber for celiac disease (Ballabio et al., 2011). Amaranth confers many other health benefits, including decreasing plasma cholesterol levels and stimulating the immune system (Caselato-Sousa et al., 2015; Soares et al., 2015; Czerwiński et al., 2004), and antioxidants and phenols to protect and support the liver (López et al., 2011). Amaranth is also found in research to contain phytochemical compounds as rutin, nicotiflorin, and peptides that offer antihypertensive and anticarcinogenic activities (Maldonado-Cervantes et al., 2010; Silva-Sánchez et al., 2008).*\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBuckwheat ( Fagopyrum esculentum)\u003c\/strong\u003e is over 8000 years old as a human staple. The Yi people of China consume a diet high in Buckwheat. When researchers tested blood lipids of 805 Yi Chinese, they found that buckwheat intake was associated with lower total serum cholesterol, lower LDL, and high HDL (Kumar et al., 2015). Buckwheat is an excellent source of lysine, threonine, tryptophan and sulfur amino acids. Buckwheat's glycemic load is 44, with high content of flavonoid (Quettier-Deleu et al., 2001), high rutin content in the bran (Gabrial et al., 2016; Bai et al., 2015, respectively), and even higher antioxidant activity of catechins (Watanabe, 1998). The buckwheat amino acid composition is contributed to its cholesterol lowering power, antihypertension effects, and dietary fiber for regularly (Li, 2001).*\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eChia (Salvia hispanica L.)\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eis a magical whole seed. It's use as energy, life sustaining food dates back 5, 500 years. It is 20% protein, 25% dietary fiber, has an unusually high level of omega-3 and omega-6, vitamins, minerals and high source of antioxidants (Marchinek \u0026amp; Kreipcio, 2017; Chicco et al., 2009; Ulah et al., 2016). Aztec warriors subsisted primarily on Chia. It is called the running food: Native Americans running from the Colorado to the California coast to trade turquoise for seas shells would only bring Chia seeds for their nourishment (Sreeremya, 2017; Kreiter, 2005). Chia's glycemic load is 1. Chia is shown in research to have good protein quality, improves lipid profiles and supports the liver (da Silva et al., 2016; Jin et al., 2012; Mohd Ali et al., 2012). The ancient seed of Chia is a great source of dietary fiber, a benefit for the whole digestive system (Ullah et al., 2016).*\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMillet (Panicum Miliaceum)\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eis an ancient seed that is over 10,000 old, a major source of food for energy (Habiyaremye et al., 2016; Saleh et al., 2013). A non-acid forming food, millet is easy to digest and considered to be one of the least allergenic seeds (Gupta et al., 2014). Proso Millet (panicum Miliaceum) contains significant amounts of amino acids, especially methionine and cysteine, demonstrating a protein quality of 51% higher than wheat. Millet is also found to contain dietary fiber, B Complex, vitamins (including niacin, thiamin, folic acid and riboflavin), minerals (Ca, Fe, K, Mg, Zn, P), and a significant amount of amino acids (especially methionine and cysteine), and lecithin (Amadou \u0026amp; Gounga, 2013; Gupta et al., 2014). Millet confers many health benefits due to its high nutrients quality and phytochemical profile (Pathak, 2013), including prevention of cancer (Zhang et al., 2014; Shahidi \u0026amp; Chandrasekara, 2013; Chandrasekara \u0026amp; Shahidi, 2011), diabetes (Kam et al., 2016), liver support (Nishizawa et al., 2002), and protection against degenerative diseases (Pathak, 2013). Millet is a staple food of the Hunzas, a society renowned for robust longevity. Millet's glycemic load is 21.*\u003c\/p\u003e\n\u003cp\u003eStaff of Life can be mixed with \u003cem\u003eBeta Glucan\u003c\/em\u003e for the added benefit of oat beta glucan (99.98% gluten free) and red beet root for added dietary fiber and probiotics or taken with the \u003cem\u003eOriginal Synbiotic\u003c\/em\u003e Formula (100% gluten free) to add inulin fiber fro chicory root and our excellent probiotics for daily regularity.\u003c\/p\u003e\n\u003ch3\u003eREFERENCES\u003c\/h3\u003e\n\u003cp\u003eAbdullah, M.M., Gyles, C.L., Marinangeli, C.P., Carlberg, J.G., Jones, P.J. (2015). Dietary fibre intakes and reduction in functional constipation rates among Canadian adults: a cost-of-illness analysis. \u003cem\u003eFood Nutr Res, 59\u003c\/em\u003e, 28646.\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC4677277\/\"\u003eArticle\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003eAbugoch James, L.E. (2009). Quinoa (Chenopodium quinoa Willd.): composition, chemistry, nutritional, and functional properties.\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eAdv Food Nutr Res, 58\u003c\/em\u003e, 1-31.DOI:\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/doi.org\/10.1016\/S1043-4526%2809%2958001-1\"\u003e10.1016\/S1043-4526(09)58001-1\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003eAlbertson, A.M., Reicks, M., Joshi, N., Gugger, C.K.(2016). Whole grain consumption trends and associations with body weight measures in the United States: results from the cross sectional National Health and Nutrition Examination Survey 2001-2012.\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eNutr J. 15\u003c\/em\u003e, 8\u003cem\u003e.\u003cspan\u003e \u003c\/span\u003e\u003c\/em\u003eDOI:\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/doi.org\/10.1016\/j.jada.2006.06.003\"\u003e10.1016\/j.jada.2006.06.003\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003eAmerican Dietetic Association (2008). Position of the American Dietetic Association: Health implications of Dietary Fiber. Journal of the American Dietetic Association, 108(10), 1716-1731.\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/doi.org\/10.1016\/j.jada.2008.08.007\"\u003ehttps:\/\/doi.org\/10.1016\/j.jada.2008.08.007\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003eBai, C.Z., Feng, M.L., Hao, X.L., Zhong, Q.M., Tong, L.G., Wang, Z.H. (2015). Rutin, quercetin, and free amino acid analysis in buckwheat (Fagopyrum) seeds from different locations.\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eGenet Mol Res, 14\u003c\/em\u003e(4), 19040-8. DOI:\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/doi.org\/10.4238\/2015.December.29.11\"\u003e10.4238\/2015.December.29.11\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003eBallabio, C., Uberti, F., Di Lorenzo, C., Brandolini, A., Penas, E., Restani, P.(2011). Biochemical and immunochemical characterization of different varieties of amaranth (Amaranthus L. ssp.) as a safe ingredient for gluten-free products.\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eJ Agric Food Chem. 59\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003e(24):12969-74.DOI:\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/doi.org\/10.1021\/jf2041824\"\u003e10.1021\/jf2041824\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003eCaselato-Sousa VM, Amaya-Farfán J.(2012). State of knowledge on amaranth grain: a comprehensive review.\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eJ Food Sci, 77\u003c\/em\u003e(4), R93-104\u003cspan\u003e \u003c\/span\u003e\u003cem\u003e.\u003cspan\u003e \u003c\/span\u003e\u003c\/em\u003eDOI:\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/doi.org\/10.1111\/j.1750-3841.2012.02645.x\"\u003e10.1111\/j.1750-3841.2012.02645.x\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003eChicco, A.G., D'Alessandro, M.E., Hein, G.J., Oliva, M.E., Lombardo, Y.B. (2009).Dietary chia seed (Salvia hispanica L.) rich in alpha-linolenic acid improves adiposity and normalises hypertriacylglycerolaemia and insulin resistance in dyslipaemic rats.\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eBr J Nutr, 101\u003c\/em\u003e(1), 41-50.DOI:\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/doi.org\/10.1017\/S000711450899053X\"\u003e10.1017\/S000711450899053X\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003eCooper, D.N., Kable, M.E., Marco, M.L., De Leon, A., Rust, B., Baker, J.E. … Keim, N.L. (2017). The Effects of Moderate Whole Grain Consumption on Fasting Glucose and Lipids, Gastrointestinal Symptoms, and Microbiota.\u003cem\u003eNutrients, 9(2).\u003cspan\u003e \u003c\/span\u003e\u003c\/em\u003eDOI:\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/doi.org\/10.3390\/nu9020173\"\u003e10.3390\/nu9020173\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003eCzerwiński, J., Bartnikowska, E., Leontowicz, H., Lange, E., Leontowicz, M., Katrich, E., ... \u0026amp; Gorinstein, S. (2004). Oat (Avena sativa L.) and\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eamaranth\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e(Amaranthus hypochondriacus) meals positively affect plasma lipid profile in rats fed cholesterol-containing diets.\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eThe Journal of nutritional biochemistry\u003c\/em\u003e,\u003cspan\u003e \u003c\/span\u003e\u003cem\u003e15\u003c\/em\u003e(10), 622-629.\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/doi.org\/10.1016\/j.jnutbio.2004.06.002\"\u003ehttps:\/\/doi.org\/10.1016\/j.jnutbio.2004.06.002\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003ede Vries, J., Birkett, A., Hulshof, T., Verbeke, K., Gibes, K. (2016). Effects of Cereal, Fruit and Vegetable Fibers on Human Fecal Weight and Transit Time: A Comprehensive Review of Intervention Trials.\u003cem\u003eNutrients, 8\u003c\/em\u003e(3), 130\u003cem\u003e.\u003cspan\u003e \u003c\/span\u003e\u003c\/em\u003eDOI:\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/doi.org\/10.3390\/nu8030130\"\u003e10.3390\/nu8030130\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003eFilho, A.M., Pirozi, M.R., Borges, J.T., Pinheiro Sant'Ana, H.M., Chaves, J.B., Coimbra, J.S.(2017). Quinoa: Nutritional, functional, and antinutritional aspects.\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eCrit Rev Food Sci Nutr. 57\u003c\/em\u003e(8), 1618-1630. DOI:\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/doi.org\/10.1080\/10408398.2014.1001811\"\u003e10.1080\/10408398.2014.1001811\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003eGabrial, S.G., Shakib, M.R., Gabrial, G.N.(2016). Effect of Pseudocereal-Based Breakfast Meals on the First and Second Meal Glucose Tolerance in Healthy and Diabetic Subjects.\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eOpen Access Maced J Med Sci, 4\u003c\/em\u003e(4), 565-573 DOI:\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/doi.org\/10.3889\/oamjms.2016.115\"\u003e10.3889\/oamjms.2016.115\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003eGeorgoulis, M., Kontogianni, M.D., Tileli, N., Margaritie, A., Fragopoulou, E., Tiniakos, D., Zafiropoulou, R., \u0026amp; Papatheodoridis, G. (2014). The impact of cereal grain consumption on the development and severity of non-alcoholic fatty liver disease.\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eEur J Nutr\u003c\/em\u003e, 53(8), 1727-35. DOI:\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/doi.org\/10.1007\/s00394-014-0679-y\"\u003e10.1007\/s00394-014-0679-y\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003eGraf, B.L., Rojas-Silva, P., Rojo, L.E., Delatorre-Herrera, J., Baldeón, M.E., Raskin, I. (2015). Innovations in Health Value and Functional Food Development of Quinoa (Chenopodium quinoa Willd.).\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eCompr Rev Food Sci Food\u003cspan\u003e \u003c\/span\u003e\u003c\/em\u003eSaf, 14(4), 431-445.\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"http:\/\/onlinelibrary.wiley.com\/doi\/10.1111\/1541-4337.12135\/abstract\"\u003eDOI:10.1111\/1541-4337.12135\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003eKam, J., Puranik, S., Yadav, R., Manwaring, H. R., Pierre, S., Srivastava, R. K., \u0026amp; Yadav, R. S. (2016). Dietary interventions for type 2 diabetes: how millet comes to help.\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eFrontiers in plant science\u003c\/em\u003e,\u003cspan\u003e \u003c\/span\u003e\u003cem\u003e7\u003c\/em\u003e. DOI:\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/doi.org\/10.3389\/fpls.2016.01454\"\u003e10.3389\/fpls.2016.01454\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003eKranz, S., Dodd, K.W., Juan, W.Y., Johnson, L.K., Jahns, L. (2017). Whole Grains Contribute Only a Small Proportion of Dietary Fiber to the U.S. Diet.\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eNutrients, 9\u003c\/em\u003e(2).DOI:\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/doi.org\/10.3390\/nu9020153\"\u003e10.3390\/nu9020153\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003eKreiter, T. (2005). SEEDS OF WELLNESS: RETURN OF A SUPERCR\/lIN.\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eSaturday Evening Post\u003c\/em\u003e.\u003c\/p\u003e\n\u003cp\u003eKUMAR, R., BHAYANA, S., \u0026amp; KAPOOR, S. (2015). THE ROLE OF FUNCTIONAL FOODS FOR HEALTHY LIFE: CURRENT PERSPECTIVES.\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eInt J Pharm Bio Sci\u003c\/em\u003e,\u003cem\u003e6\u003c\/em\u003e, 429-443.\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"http:\/\/www.ijpbs.net\/cms\/php\/upload\/4556_pdf.pdf\"\u003eArticle\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003eLambeau, K.V., McRorie, J.W. Jr.(2017). Fiber supplements and clinically proven health benefits: How to recognize and recommend an effective fiber therapy.\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eJ Am Assoc Nurse Pract, 29\u003c\/em\u003e(4), 216-223. DOI:\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/doi.org\/10.1002\/2327-6924.12447\"\u003e10.1002\/2327-6924.12447\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003eLamothe, L.M., Srichuwong, S., Reuhs, B.L., Hamaker, B.R. (2015). Quinoa (Chenopodium quinoa W.) and amaranth (Amaranthus caudatus L.) provide dietary fibres high in pectic substances and xyloglucans.\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eFood Chem\u003c\/em\u003e\u003cem\u003e, 167\u003c\/em\u003e, 490-6. DOI:\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/doi.org\/10.1016\/j.foodchem.2014.07.022\"\u003e10.1016\/j.foodchem.2014.07.022\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003eLópez, V. R. L., Razzeto, G. S., Giménez, M. S., \u0026amp; Escudero, N. L. (2011). Antioxidant properties of Amaranthus hypochondriacus seeds and their effect on the liver of alcohol-treated rats.\u003cspan\u003e \u003c\/span\u003e\u003cem\u003ePlant foods for human nutrition\u003c\/em\u003e,\u003cspan\u003e \u003c\/span\u003e\u003cem\u003e66\u003c\/em\u003e(2), 157-162. DOI:\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/doi.org\/10.1007\/s11130-011-0218-4\"\u003e10.1007\/s11130-011-0218-4\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003eMohd Ali, N., Yeap, S.K., Ho, W.Y, Beh, B.K., Tan, S.W., Tan, S.G. (2012).The promising future of chia, Salvia hispanica L. \u003cem\u003eJ Biomed Biotechnol. 2012, 171956.\u003cspan\u003e \u003c\/span\u003e\u003c\/em\u003eDOI:\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/doi.org\/10.1155\/2012\/171956\"\u003e10.1155\/2012\/171956\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003eMota, C., Santos, M., Mauro, R., Samman, N., Matos, A.S., Torres, D., Castanheira, I.(2016). Protein content and amino acids profile of pseudocereals.\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eFood Chem193\u003c\/em\u003e, 55-61.DOI:\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/doi.org\/10.1016\/j.foodchem.2014.11.043\"\u003e10.1016\/j.foodchem.2014.11.043\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003eNascimento, A.C., Mota, C., Coelho, I., Gueifão, S., Santos, M., Matos, A.S. … Castanheira I. (2014). Characterisation of nutrient profile of quinoa (Chenopodium quinoa), amaranth (Amaranthus caudatus), and purple corn (Zea mays L.) consumed in the North of Argentina: proximates, minerals and trace elements.\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eFood Chem, 148\u003c\/em\u003e, 420-6.DOI:\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/doi.org\/10.1016\/j.foodchem.2013.09.155\"\u003e10.1016\/j.foodchem.2013.09.155\u003c\/a\u003e\u003c\/p\u003e\n\u003ch6\u003eResearch\u003c\/h6\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eFood Science: The Application and Use of Whole Seeds for Dietary Fiber: Quinoa, Amaranth, Buckwheat, Chia, and Millet.*\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003eDietary Fiber for Regularity\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eAbdullah, M.M., Gyles, C.L., Marinangeli, C.P., Carlberg, J.G., Jones, P.J. (2015). Dietary fibre intakes and reduction in functional constipation rates among Canadian adults: a cost-of-illness analysis. \u003cem\u003eFood Nutr Res, 59\u003c\/em\u003e, 28646.\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC4677277\/\"\u003eArticle\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003eAlbertson, A.M., Reicks, M., Joshi, N., Gugger, C.K.(2016). Whole grain consumption trends and associations with body weight measures in the United States: results from the cross sectional National Health and Nutrition Examination Survey 2001-2012.\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eNutr J. 15\u003c\/em\u003e, 8\u003cem\u003e.\u003cspan\u003e \u003c\/span\u003e\u003c\/em\u003eDOI:\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/doi.org\/10.1016\/j.jada.2006.06.003\"\u003e10.1016\/j.jada.2006.06.003\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003eAmerican Dietetic Association (2008). Position of the American Dietetic Association: Health implications of Dietary Fiber. Journal of the American Dietetic Association, 108(10), 1716-1731.\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/doi.org\/10.1016\/j.jada.2008.08.007\"\u003ehttps:\/\/doi.org\/10.1016\/j.jada.2008.08.007\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003eClemens, R., Kranz, S., Mobley, A.R., Nicklas, T.A., Raimondi, M.P., Rodriguez, J.C., … Warshaw, H. (2012). Filling American’s fiber intake gap: Summary of roundtable to probe realistic solutions with a focus on grain-based foods.\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eJ Nutr\u003c\/em\u003e., 142(7), 1390-1401. DOI:\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/doi.org\/10.3945\/jn.112.160176\"\u003e10.3945\/jn.112.160176\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003eCooper, D.N., Kable, M.E., Marco, M.L., De Leon, A., Rust, B., Baker, J.E. … Keim, N.L. (2017). The Effects of Moderate Whole Grain Consumption on Fasting Glucose and Lipids, Gastrointestinal Symptoms, and Microbiota.\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eNutrients, 9(2). ).\u003cspan\u003e \u003c\/span\u003e\u003c\/em\u003eDOI:\u003ca href=\"https:\/\/doi.org\/10.3390\/nu9020173\"\u003e10.3390\/nu9020173\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003eEswaran S., Muir J., \u0026amp; Chey W.D. (2013). Fiber and functional gastrointestinal disorders.\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eAm J Gastroenterol,\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003e108, 718–727. DOI:\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/doi.org\/10.1038\/ajg.2013.63\"\u003e10.1038\/ajg.2013.63\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003ede Vries, J., Birkett, A., Hulshof, T., Verbeke, K., Gibes, K. (2016). Effects of Cereal, Fruit and Vegetable Fibers on Human Fecal Weight and Transit Time: A Comprehensive Review of Intervention Trials.\u003cem\u003eNutrients, 8\u003c\/em\u003e(3), 130\u003cem\u003e.\u003cspan\u003e \u003c\/span\u003e\u003c\/em\u003eDOI:\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/doi.org\/10.3390\/nu8030130\"\u003e10.3390\/nu8030130\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003eHoll, R.M. (2014). Bowel movement: the sixth vital sign.\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eHolist Nurs Pract\u003c\/em\u003e, 28(3), 195-7. DOI:\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/doi.org\/10.1097\/HNP.0000000000000024\"\u003e10.1097\/HNP.0000000000000024\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003eKing, D.E., Mainous, A.G. 3\u003csup\u003erd\u003c\/sup\u003e, Lambourne, C.A. (2012). Trends in dietary fiber intake in the United States, 1999-2008.\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eJ\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eAcad Nutr Diet\u003c\/em\u003e, 112(5), 642-8. DOI:\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/doi.org\/10.1016\/j.jand.2012.01.019\"\u003e10.1016\/j.jand.2012.01.019\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003eKranz, S., Dodd, K.W., Juan, W.Y., Johnson, L.K., Jahns, L. (2017). Whole Grains Contribute Only a Small Proportion of Dietary Fiber to the U.S. Diet.\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eNutrients, 9\u003c\/em\u003e(2).DOI:\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/doi.org\/10.3390\/nu9020153\"\u003e10.3390\/nu9020153\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003eKamar, M., Evans, C., Hugh-Jones, S. (2016). Factors influencing adolescent whole grain intake: A theory-based qualitative study.\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eAppetite, 101\u003c\/em\u003e, 125-33. DOI:\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/doi.org\/10.1016\/j.appet.2012.04.014\"\u003e10.1016\/j.appet.2012.04.014\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003eKuznesof, S., Brownlee, I.A., Moore, C., Richardson, D.P., Jebb, S.A., Seal, C.J.(2012). WHOLEheart study participant acceptance of wholegrain foods.\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eAppetite, 59\u003c\/em\u003e(1), 187-93\u003cem\u003e.\u003cspan\u003e \u003c\/span\u003e\u003c\/em\u003eDOI:\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/doi.org\/10.1016\/j.appet.2012.04.014\"\u003e10.1016\/j.appet.2012.04.014\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003eLambeau, K.V., McRorie, J.W. Jr.(2017). Fiber supplements and clinically proven health benefits: How to recognize and recommend an effective fiber therapy.\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eJ Am Assoc Nurse Pract, 29\u003c\/em\u003e(4), 216-223. DOI:\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/doi.org\/10.1002\/2327-6924.12447\"\u003e10.1002\/2327-6924.12447\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003eLee, W.T., Ip, K.S., Chan, J.S., Lui, N.W., \u0026amp; Young, B.W. (2008). Increased prevalence of constipation in pre-school children is attributable to under-consumption of plant foods: a community-based study.\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eJ Paediatr Child Health\u003c\/em\u003e, 44,170–175. DOI:\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/doi.org\/10.1111\/j.1440-1754.2007.01212.x\"\u003e10.1111\/j.1440-1754.2007.01212.x\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003eMcCallum, I.J., Ong, S., Mercer-Jones, M.(2009). Chronic constipation in adults.\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eBMJ\u003c\/em\u003e,\u003cem\u003e\u003cspan\u003e \u003c\/span\u003e338,\u003cspan\u003e \u003c\/span\u003e\u003c\/em\u003eb831\u003cem\u003e.\u003cspan\u003e \u003c\/span\u003e\u003c\/em\u003eDOI:\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/doi.org\/10.1097\/HNP.0000000000000024\"\u003e10.1097\/HNP.0000000000000024\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003eMcRae, M.P. (2017). Health Benefits of Dietary Whole Grains: An Umbrella Review of Meta-analyses.\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eJ Chiropr Med, 16\u003c\/em\u003e(1), 10-18. DOI:\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/doi.org\/10.1016\/j.jcm.2016.08.008\"\u003e10.1016\/j.jcm.2016.08.008\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003eMobley, A.R., Jones, J.M., Rodriguez, J., Slavin, J., \u0026amp; Zelman, K.M. (2014). Identifying practical solutions to meet American’s fiber needs: Proceedings from the Food \u0026amp; Fiber Summit.\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eNutrients\u003c\/em\u003e, 8(7), 2540-51. DOI:\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/doi.org\/10.3390\/nu6072540\"\u003e10.3390\/nu6072540\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003eMorais, M.B., Vítolo, M.R., Aguirre, A.N., \u0026amp; Fagundes-Neto, U. (1999). Measurement of low dietary fiber intake as a risk factor for chronic constipation in children.\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eJ Pediatr Gastroenterol Nutr\u003c\/em\u003e, 29, 132–135.\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/www.ncbi.nlm.nih.gov\/pubmed\/10435648\"\u003eAbstract\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003eNeo, J.E., Brownlee, I.A.(2017). Wholegrain Food Acceptance in Young Singaporean Adults.\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eNutrients, 9\u003c\/em\u003e(4). DOI:\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/doi.org\/10.3390\/nu9040371\"\u003e10.3390\/nu9040371\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003eRadford, A., Langkamp-Henken, B., Hughes, C., Christman, M.C., Jonnalagadda, S., Boileau, T.W., Thielecke, F., Dahl, W.J.(2014). Whole-grain intake in middle school students achieves dietary guidelines for Americans and MyPlate recommendations when provided as commercially available foods: a randomized trial.\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eJ Acad Nutr Diet, 114\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003e(9),1417-23.DOI:\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/doi.org\/10.1016\/j.jand.2014.04.020\"\u003e10.1016\/j.jand.2014.04.020\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003eSanjoaquin, M. A., Appleby, P. N., Spencer, E. A., \u0026amp; Key, T. J. (2004). Nutrition and lifestyle in relation to bowel movement frequency: a cross-sectional study of 20 630 men and women in EPIC–Oxford.\u003cspan\u003e \u003c\/span\u003e\u003cem\u003ePublic health nutrition\u003c\/em\u003e,\u003cspan\u003e \u003c\/span\u003e\u003cem\u003e7\u003c\/em\u003e(1), 77-83. DOI:\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/doi.org\/10.1079\/PHN2003522\"\u003ehttps:\/\/doi.org\/10.1079\/PHN2003522\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003eSchmier, J.K., Miller, P.E., Levine, J.A., Perez, V., Maki, K.C., Rains, T.M., … Alexander, D.D. (2014). Cost savings reduced constipation rates attributed to increased dietary fiber intakes: A decision-analytic model.\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eBMC Public Health\u003c\/em\u003e, 14-374. DOI:\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/doi.org\/10.1186\/1471-2458-14-374\"\u003e10.1186\/1471-2458-14-374\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003eSeal, C.J., Brownlee, I.A.(2015). Whole-grain foods and chronic disease: evidence from epidemiological and intervention studies.\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eProc Nutr Soc, 74\u003c\/em\u003e(3), 313-9\u003cem\u003e.\u003cspan\u003e \u003c\/span\u003e\u003c\/em\u003eDOI:\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/doi.org\/10.1017\/S0029665115002104\"\u003e10.1017\/S0029665115002104\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003eWilliams, C.L. (1995). Importance of dietary fiber in childhood.\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eJ Am Diet Assoc\u003c\/em\u003e, 95, 1140–1146. DOI:\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/doi.org\/10.1016\/S0002-8223%2895%2900307-X\"\u003e10.1016\/S0002-8223(95)00307-X\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003eDietary Fiber for Heart, Fatty Liver, and Diabetes Support\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eAbdullah, M.M., Gyles, C.L., Marinangeli, C.P., Carlberg, J.G., Jones, P.J. (2015). Cost-of-illness analysis reveals potential healthcare savings with reductions in type 2 diabetes and cardiovascular disease following recommended intakes of dietary fiber in Canada.\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eFront Pharmacol, 6\u003c\/em\u003e, 167. DOI:\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/doi.org\/10.1186\/1471-2458-14-374\"\u003e10.1186\/1471-2458-14-374\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003eBaron, R.B. (2013). Eat more fiber.\u003cspan\u003e \u003c\/span\u003e\u003cem\u003edoi:\u003cspan\u003e \u003c\/span\u003e\u003c\/em\u003e\u003cem\u003e\u003ca href=\"https:\/\/doi.org\/10.1136\/bmj.f7401\"\u003ehttps:\/\/doi.org\/10.1136\/bmj.f7401\u003c\/a\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eBing, F.C. (1976). Dietary fiber—in historical perspective.\u003cem\u003eJ Am Diet Assoc\u003c\/em\u003e, 69(5), 498-505.\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/www.ncbi.nlm.nih.gov\/labs\/articles\/789439\/\"\u003eAbstract\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003eGeorgoulis, M., Kontogianni, M.D., Tileli, N., Margaritie, A., Fragopoulou, E., Tiniakos, D., Zafiropoulou, R., \u0026amp; Papatheodoridis, G. (2014). The impact of cereal grain consumption on the development and severity of non-alcoholic fatty liver disease.\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eEur J Nutr\u003c\/em\u003e, 53(8), 1727-35. DOI:\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/doi.org\/10.1007\/s00394-014-0679-y\"\u003e10.1007\/s00394-014-0679-y\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003eGrooms, K. N., Ommerborn, M. J., Pham, D. Q., Djoussé, L., \u0026amp; Clark, C. R. (2013). Dietary fiber intake and cardiometabolic risks among US adults, NHANES 1999-2010.\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eThe American journal of medicine\u003c\/em\u003e,\u003cspan\u003e \u003c\/span\u003e\u003cem\u003e126\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003e(12), 1059-1067. DOI:\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/doi.org\/10.1016\/j.amjmed.2013.07.023\"\u003e10.1016\/j.amjmed.2013.07.023\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003eLappi, J., Kolehmainen, M. Mykkanen, H., \u0026amp; Poutanen, K. (2013). Do large intestinal events explain the protective effects of whole grain foods against type 2 diabetes?\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eCrit Rev Food Sci Nutri\u003c\/em\u003e, 53(6), 631-40. DOI:\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/doi.org\/10.1080\/10408398.2010.550388\"\u003e10.1080\/10408398.2010.550388\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003eLi, S., Flint, A., Pai, J.K., Forman, J.P., Hu, F.B, Willett, W.C…. Rimm, E.B. (2014). Dietary ifber intake and mortality among survivors of myocardial infarction: prospective cohort study.\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eBMJ\u003c\/em\u003e.\u003cspan\u003e \u003c\/span\u003e\u003cem\u003edoi:\u003cspan\u003e \u003c\/span\u003e\u003c\/em\u003e\u003ca href=\"https:\/\/doi.org\/10.1136\/bmj.g2659\"\u003e\u003cem\u003ehttps:\/\/doi.org\/10.1136\/bmj.g2659\u003c\/em\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003eRoss, A.B., Godin, J.P., Minehira, K., \u0026amp; Kirwan, J.P. (2013). Increasing whole grain intake as part of prevention and treatment of nonalcoholic fatty liver disease.\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eInt j Endocrinol\u003c\/em\u003e. DOI:\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/doi.org\/10.1155\/2013\/585876\"\u003e10.1155\/2013\/585876\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003eSatija, A., \u0026amp; Hu, F.B. (2012). Cardiovascular benefits of dietary fiber.\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eCurr Atheroscler Rep\u003c\/em\u003e, 14(6), 505-14. DOI:\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/doi.org\/10.1007\/s11883-012-0275-7\"\u003e10.1007\/s11883-012-0275-7\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003eStreppel, M.T., Ocke, M.C., Boshuizen, H.C., Kok, F.J., \u0026amp; Kromhout, D. (2008). Dietary fiber intake in relation to coronary heart disease and all-cause mortality over 40 y: the Zutphen Study.\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eAm J Clin Nutr\u003c\/em\u003e, 88, 1119-25.\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"http:\/\/ajcn.nutrition.org\/content\/88\/4\/1119.long\"\u003eArticle\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003eThreapleton, D.E., Greenwood, D.C., Evans, C.E.L., Cleghorn, C.L., Nykjaer, C., woodhead, C…. Burley, V.J. (2013). Dietary fibre intake and risk of cardiovascular disease: Systematic review and meta-analysis. doi:\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/doi.org\/10.1136\/bmj.f6879\"\u003e\u003cem\u003ehttps:\/\/doi.org\/10.1136\/bmj.f6879\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003e\u003c\/a\u003e\u003cem\u003e.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eTrowell, H. (1976). Definition of dietary fiber and hypotheses that it is protective factor in certain diseases.\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eAm J Clin Nutri\u003c\/em\u003e, 29(4), 417-27.\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/www.ncbi.nlm.nih.gov\/pubmed\/773166\"\u003eAbstract\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003evan Gijssel, R.M., Braun, K.V., Kiefte-de Jong, J.C., Jaddoe, V.W., Franco, O.H., Voortman, T.(2016). Associations between Dietary Fiber Intake in Infancy and Cardiometabolic Health at School Age: The Generation R Study.\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eNutrients. 8(9).\u003cspan\u003e \u003c\/span\u003e\u003c\/em\u003eDOI:\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/doi.org\/10.3390\/nu8090531\"\u003e10.3390\/nu8090531\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003eYe, E.Q., Chacko, S.A., Chou, E.L., Kugizaki, M., \u0026amp; Liu, S. (2012). Greater whole-grain intake is associated with lower risk of type 2 diabetes, cardiovascular disease, and weight gain.\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eJ Nutr\u003c\/em\u003e, 147(7), 1304-13. DOI:\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/doi.org\/10.3945\/jn.111.155325\"\u003e10.3945\/jn.111.155325\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003eQuinoa (Chenopodium quinoa) Whole Seed\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eAbderrahim, F., Huanatico, E., Segura, R., Arribas, S., Gonzalez, M. C., \u0026amp; Condezo-Hoyos, L. (2015). Physical features, phenolic compounds, betalains and total antioxidant capacity of coloured quinoa seeds (Chenopodium quinoa Willd.) from Peruvian Altiplano.\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eFood chemistry\u003c\/em\u003e,\u003cspan\u003e \u003c\/span\u003e\u003cem\u003e183\u003c\/em\u003e, 83-90.\u003c\/p\u003e\n\u003cp\u003eAbugoch James, L.E. (2009). Quinoa (Chenopodium quinoa Willd.): composition, chemistry, nutritional, and functional properties.\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eAdv Food Nutr Res, 58\u003c\/em\u003e, 1-31.DOI:\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/doi.org\/10.1016\/S1043-4526%2809%2958001-1\"\u003e10.1016\/S1043-4526(09)58001-1\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003eAlvarez-Jubete, L., Arendt, E.K., Gallagher, E.(2009). Nutritive value and chemical composition of pseudocereals as gluten-free ingredients.\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eInt J Food Sci Nutr, 60\u003cspan\u003e \u003c\/span\u003e\u003c\/em\u003eSuppl 4\u003cem\u003e,\u003cspan\u003e \u003c\/span\u003e\u003c\/em\u003e240-57.DOI:\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/doi.org\/10.1080\/09637480902950597\"\u003e10.1080\/09637480902950597\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003eFilho, A.M., Pirozi, M.R., Borges, J.T., Pinheiro Sant'Ana, H.M., Chaves, J.B., Coimbra, J.S.(2017). Quinoa: Nutritional, functional, and antinutritional aspects.\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eCrit Rev Food Sci Nutr. 57\u003c\/em\u003e(8), 1618-1630. DOI:\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/doi.org\/10.1080\/10408398.2014.1001811\"\u003e10.1080\/10408398.2014.1001811\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003eGabrial, S.G., Shakib, M.R., Gabrial, G.N.(2016). Effect of Pseudocereal-Based Breakfast Meals on the First and Second Meal Glucose Tolerance in Healthy and Diabetic Subjects.\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eOpen Access Maced J Med Sci, 4\u003c\/em\u003e(4), 565-573 DOI:\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/doi.org\/10.3889\/oamjms.2016.115\"\u003e10.3889\/oamjms.2016.115\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003eGraf, B.L., Rojas-Silva, P., Rojo, L.E., Delatorre-Herrera, J., Baldeón, M.E., Raskin, I. (2015). Innovations in Health Value and Functional Food Development of Quinoa (Chenopodium quinoa Willd.).\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eCompr Rev Food Sci Food\u003cspan\u003e \u003c\/span\u003e\u003c\/em\u003eSaf, 14(4), 431-445.\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"http:\/\/onlinelibrary.wiley.com\/doi\/10.1111\/1541-4337.12135\/abstract\"\u003eDOI:10.1111\/1541-4337.12135\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003eKozioł, M. J. (1992). Chemical composition and nutritional evaluation of quinoa (Chenopodium quinoa Willd.).\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eJournal of Food Composition and Analysis\u003c\/em\u003e,\u003cspan\u003e \u003c\/span\u003e\u003cem\u003e5\u003c\/em\u003e(1), 35-68.\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"http:\/\/agris.fao.org\/agris-search\/search.do?recordID=US9181962\"\u003eAbstract\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003eNowak, V., Du, J., Charrondière, U.R.(2016). Assessment of the nutritional composition of quinoa (Chenopodium quinoa Willd.).\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eFood Chem\u003c\/em\u003e,\u003cem\u003e\u003cspan\u003e \u003c\/span\u003e193\u003c\/em\u003e, 47-54. DOI:\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/doi.org\/10.1016\/j.foodchem.2015.02.111\"\u003e10.1016\/j.foodchem.2015.02.111\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003eNsimba, R. Y., Kikuzaki, H., \u0026amp; Konishi, Y. (2008). Antioxidant activity of various extracts and fractions of Chenopodium quinoa and Amaranthus spp. seeds.\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eFood chemistry\u003c\/em\u003e,\u003cspan\u003e \u003c\/span\u003e\u003cem\u003e106\u003c\/em\u003e(2), 760-766.\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/doi.org\/10.1016\/j.foodchem.2007.06.004\"\u003ehttps:\/\/doi.org\/10.1016\/j.foodchem.2007.06.004\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003eOgungbenle HN.(2003). Nutritional evaluation and functional properties of quinoa (Chenopodium quinoa) flour.\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eInt J Food Sci Nutr, 54\u003c\/em\u003e(2), 153-8.DOI:\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/doi.org\/10.1080\/0963748031000084106\"\u003e10.1080\/0963748031000084106\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003eSimnadis, T. G., Tapsell, L. C., \u0026amp; Beck, E. J. (2015). Physiological effects associated with Quinoa consumption and implications for research involving humans: a review.\u003cspan\u003e \u003c\/span\u003e\u003cem\u003ePlant foods for human nutrition\u003c\/em\u003e,\u003cspan\u003e \u003c\/span\u003e\u003cem\u003e70\u003c\/em\u003e(3), 238-249. DOI:\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/doi.org\/10.1007\/s11130-015-0506-5\"\u003e10.1007\/s11130-015-0506-5\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003eTang, Y., Zhang, B., Li, X., Chen, P. X., Zhang, H., Liu, R., \u0026amp; Tsao, R. (2016). Bound phenolics of quinoa seeds released by acid, alkaline, and enzymatic treatments and their antioxidant and α-glucosidase and pancreatic lipase inhibitory effects.\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eJournal of agricultural and food chemistry\u003c\/em\u003e,\u003cspan\u003e \u003c\/span\u003e\u003cem\u003e64\u003c\/em\u003e(8), 1712-1719. DOI:\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/doi.org\/10.1021\/acs.jafc.5b05761\"\u003e10.1021\/acs.jafc.5b05761\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003eTang, Y., Li, X., Zhang, B., Chen, P. X., Liu, R., \u0026amp; Tsao, R. (2015). Characterisation of phenolics, betanins and antioxidant activities in seeds of three Chenopodium quinoa Willd. genotypes.\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eFood Chemistry\u003c\/em\u003e,\u003cspan\u003e \u003c\/span\u003e\u003cem\u003e166\u003c\/em\u003e, 380-388. DOI:\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/doi.org\/10.1016\/j.foodchem.2014.06.018\"\u003e10.1016\/j.foodchem.2014.06.018\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003eVega-Gálvez, A., Miranda, M., Vergara, J., Uribe, E., Puente, L., Martínez, E.A.(2010). Nutrition facts and functional potential of quinoa (Chenopodium quinoa willd.), an ancient Andean grain: a review.\u003cem\u003eJ Sci Food Agric, 90\u003c\/em\u003e(15), 2541-7.DOI:\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/doi.org\/10.1002\/jsfa.4158\"\u003e10.1002\/jsfa.4158\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003eZhu, N., Sheng, S., Li, D., LaVoie, E. J., Karwe, M. V., Rosen, R. T., \u0026amp; HO, C. T. (2001). Antioxidative flavonoid glycosides from quinoa seeds (Chenopodium quinoa Willd).\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eJournal of Food Lipids\u003c\/em\u003e,\u003cspan\u003e \u003c\/span\u003e\u003cem\u003e8\u003c\/em\u003e(1), 37-44.\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"http:\/\/onlinelibrary.wiley.com\/doi\/10.1111\/j.1745-4522.2001.tb00182.x\/full\"\u003eAbstract\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003eAmaranth (Amaranthus hypochondriacus) Whole Seed\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eBallabio, C., Uberti, F., Di Lorenzo, C., Brandolini, A., Penas, E., Restani, P.(2011). Biochemical and immunochemical characterization of different varieties of amaranth (Amaranthus L. ssp.) as a safe ingredient for gluten-free products.\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eJ Agric Food Chem. 59\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003e(24):12969-74.DOI:\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/doi.org\/10.1021\/jf2041824\"\u003e10.1021\/jf2041824\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003eCaselato-Sousa VM, Amaya-Farfán J.(2012). State of knowledge on amaranth grain: a comprehensive review.\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eJ Food Sci, 77\u003c\/em\u003e(4), R93-104\u003cspan\u003e \u003c\/span\u003e\u003cem\u003e.\u003cspan\u003e \u003c\/span\u003e\u003c\/em\u003eDOI:\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/doi.org\/10.1111\/j.1750-3841.2012.02645.x\"\u003e10.1111\/j.1750-3841.2012.02645.x\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003eCzerwiński, J., Bartnikowska, E., Leontowicz, H., Lange, E., Leontowicz, M., Katrich, E., ... \u0026amp; Gorinstein, S. (2004). Oat (Avena sativa L.) and amaranth (Amaranthus hypochondriacus) meals positively affect plasma lipid profile in rats fed cholesterol-containing diets.\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eThe Journal of nutritional biochemistry\u003c\/em\u003e,\u003cspan\u003e \u003c\/span\u003e\u003cem\u003e15\u003c\/em\u003e(10), 622-629.\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/doi.org\/10.1016\/j.jnutbio.2004.06.002\"\u003ehttps:\/\/doi.org\/10.1016\/j.jnutbio.2004.06.002\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003ede la Rosa, A. B., Fomsgaard, I. S., Laursen, B., Mortensen, A. G., Olvera-Martínez, L., Silva-Sánchez, C., ... \u0026amp; De León-Rodríguez, A. (2009). Amaranth (Amaranthus hypochondriacus) as an alternative crop for sustainable food production: Phenolic acids and flavonoids with potential impact on its nutraceutical quality.\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eJournal of Cereal Science\u003c\/em\u003e,\u003cspan\u003e \u003c\/span\u003e\u003cem\u003e49\u003c\/em\u003e(1), 117-121.\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/doi.org\/10.1016\/j.jcs.2008.07.012\"\u003ehttps:\/\/doi.org\/10.1016\/j.jcs.2008.07.012\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003eLamothe, L.M., Srichuwong, S., Reuhs, B.L., Hamaker, B.R. (2015). Quinoa (Chenopodium quinoa W.) and amaranth (Amaranthus caudatus L.) provide dietary fibres high in pectic substances and xyloglucans.\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eFood Chem\u003c\/em\u003e\u003cem\u003e, 167\u003c\/em\u003e, 490-6. DOI:\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/doi.org\/10.1016\/j.foodchem.2014.07.022\"\u003e10.1016\/j.foodchem.2014.07.022\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003eLópez, V. R. L., Razzeto, G. S., Giménez, M. S., \u0026amp; Escudero, N. L. (2011). Antioxidant properties of Amaranthus hypochondriacus seeds and their effect on the liver of alcohol-treated rats.\u003cspan\u003e \u003c\/span\u003e\u003cem\u003ePlant foods for human nutrition\u003c\/em\u003e,\u003cspan\u003e \u003c\/span\u003e\u003cem\u003e66\u003c\/em\u003e(2), 157-162. DOI:\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/doi.org\/10.1007\/s11130-011-0218-4\"\u003e10.1007\/s11130-011-0218-4\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003eMaldonado-Cervantes, E., Jeong, H. J., León-Galván, F., Barrera-Pacheco, A., De León-Rodríguez, A., de Mejia, E. G., ... \u0026amp; de la Rosa, A. P. B. (2010). Amaranth lunasin-like peptide internalizes into the cell nucleus and inhibits chemical carcinogen-induced transformation of NIH-3T3 cells.\u003cspan\u003e \u003c\/span\u003e\u003cem\u003ePeptides\u003c\/em\u003e,\u003cspan\u003e \u003c\/span\u003e\u003cem\u003e31\u003c\/em\u003e(9), 1635-1642. DOI:\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/doi.org\/10.1016\/j.peptides.2010.06.014\"\u003e10.1016\/j.peptides.2010.06.014\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003eMota, C., Santos, M., Mauro, R., Samman, N., Matos, A.S., Torres, D., Castanheira, I.(2016). Protein content and amino acids profile of pseudocereals.\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eFood Chem193\u003c\/em\u003e, 55-61.DOI:\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/doi.org\/10.1016\/j.foodchem.2014.07.022\"\u003e10.1016\/j.foodchem.2014.07.022\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003eNascimento, A.C., Mota, C., Coelho, I., Gueifão, S., Santos, M., Matos, A.S. … Castanheira I. (2014). Characterisation of nutrient profile of quinoa (Chenopodium quinoa), amaranth (Amaranthus caudatus), and purple corn (Zea mays L.) consumed in the North of Argentina: proximates, minerals and trace elements.\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eFood Chem, 148\u003c\/em\u003e, 420-6.DOI:\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/doi.org\/10.1016\/j.foodchem.2013.09.155\"\u003e10.1016\/j.foodchem.2013.09.155\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003ePavlik, V. (2012).The revival of Amaranth as a third-millennium food.\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eNeuro Endocrinol Lett, 33\u003cspan\u003e \u003c\/span\u003e\u003c\/em\u003eSuppl 3:3-7.\u003cspan\u003e \u003c\/span\u003e\u003cem\u003e\u003ca href=\"https:\/\/www.ncbi.nlm.nih.gov\/pubmed\/23353837\"\u003eAbstract\u003c\/a\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eRastogi, A., Shukla, S.(2013). Amaranth: a new millennium crop of nutraceutical values.\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eCrit Rev Food Sci Nutr, 53\u003c\/em\u003e(2), 109-25. DOI:\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/doi.org\/10.1080\/10408398.2010.517876\"\u003e10.1080\/10408398.2010.517876\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003eSilva-Sánchez, C., De La Rosa, A. B., León-Galván, M. F., De Lumen, B. O., de León-Rodríguez, A., \u0026amp; de Mejía, E. G. (2008). Bioactive peptides in amaranth (Amaranthus hypochondriacus) seed.\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eJournal of agricultural and food chemistry\u003c\/em\u003e,\u003cspan\u003e \u003c\/span\u003e\u003cem\u003e56\u003c\/em\u003e(4), 1233-1240. DOI:\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/doi.org\/10.1021\/jf072911z\"\u003e10.1021\/jf072911z\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003eSoares, R. A. M., Mendonça, S., de Castro, L. Í. A., Menezes, A. C. C. C. C., \u0026amp; Arêas, J. A. G. (2015). Major peptides from amaranth (Amaranthus cruentus) protein inhibit HMG-CoA reductase activity.\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eInternational journal of molecular sciences\u003c\/em\u003e,\u003cspan\u003e \u003c\/span\u003e\u003cem\u003e16\u003c\/em\u003e(2), 4150-4160. DOI:\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/doi.org\/10.3390\/ijms16024150\"\u003e10.3390\/ijms16024150\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003eTang, Y., Tsao, R.(2017). Phytochemicals in quinoa and amaranth grains and their antioxidant, anti-inflammatory, and potential health beneficial effects: a review.\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eMol Nutr Food Res, 61\u003c\/em\u003e(7). DOI:\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/doi.org\/10.1002\/mnfr.201600767\"\u003e10.1002\/mnfr.201600767\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003eTyszka-Czochara, M., Pasko, P., Zagrodzki, P., Gajdzik, E., Wietecha-Posluszny, R., Gorinstein, S. (2016). Selenium Supplementation of Amaranth Sprouts Influences Betacyanin Content and Improves Anti-Inflammatory Properties via NFκB in Murine RAW 264.7 Macrophages.\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eBiol Trace Elem Res, 169\u003c\/em\u003e(2), 320-30\u003cem\u003e.\u003cspan\u003e \u003c\/span\u003e\u003c\/em\u003eDOI:\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/doi.org\/10.1007\/s12011-015-0429-x\"\u003e10.1007\/s12011-015-0429-x\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003eVelarde-Salcedo, A. J., Barrera-Pacheco, A., Lara-González, S., Montero-Morán, G. M., Díaz-Gois, A., de Mejia, E. G., \u0026amp; de la Rosa, A. P. B. (2013). In vitro inhibition of dipeptidyl peptidase IV by peptides derived from the hydrolysis of amaranth (Amaranthus hypochondriacus L.) proteins.\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eFood chemistry\u003c\/em\u003e,\u003cspan\u003e \u003c\/span\u003e\u003cem\u003e136\u003c\/em\u003e(2), 758-764. DOI:\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/doi.org\/10.1016\/j.foodchem.2012.08.032\"\u003e10.1016\/j.foodchem.2012.08.032\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003eBuckwheat ( Fagopyrum esculentum) Whole Seed\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eBai, C.Z., Feng, M.L., Hao, X.L., Zhong, Q.M., Tong, L.G., Wang, Z.H. (2015). Rutin, quercetin, and free amino acid analysis in buckwheat (Fagopyrum) seeds from different locations.\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eGenet Mol Res, 14\u003c\/em\u003e(4), 19040-8. DOI:\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/doi.org\/10.4238\/2015.December.29.11\"\u003e10.4238\/2015.December.29.11\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003eGiménez-Bastida, J.A., Zieliński, H. (2015). Buckwheat as a Functional Food and Its Effects on Health.\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eJ Agric Food Chem, 63\u003c\/em\u003e(36):7896-913. DOI:\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/doi.org\/10.1021\/acs.jafc.5b02498\"\u003e10.1021\/acs.jafc.5b02498\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003eKreft, I., Fabjan, N., \u0026amp; Yasumoto, K. (2006). Rutin content in buckwheat (Fagopyrum esculentum Moench) food materials and products.\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eFood Chemistry\u003c\/em\u003e,\u003cspan\u003e \u003c\/span\u003e\u003cem\u003e98\u003c\/em\u003e(3), 508-512.\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/doi.org\/10.1016\/j.foodchem.2005.05.081\"\u003ehttps:\/\/doi.org\/10.1016\/j.foodchem.2005.05.081\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003eJiang, P., Burczynski, F., Campbell, C., Pierce, G., Austria, J. A., \u0026amp; Briggs, C. J. (2007). Rutin and flavonoid contents in three buckwheat species Fagopyrum esculentum, F. tataricum, and F. homotropicum and their protective effects against lipid peroxidation.\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eFood Research International\u003c\/em\u003e,\u003cspan\u003e \u003c\/span\u003e\u003cem\u003e40\u003c\/em\u003e(3), 356-364.\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/doi.org\/10.1016\/j.foodres.2006.10.009\"\u003ehttps:\/\/doi.org\/10.1016\/j.foodres.2006.10.009\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003eKUMAR, R., BHAYANA, S., \u0026amp; KAPOOR, S. (2015). THE ROLE OF FUNCTIONAL FOODS FOR HEALTHY LIFE: CURRENT PERSPECTIVES.\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eInt J Pharm Bio Sci\u003c\/em\u003e,\u003cem\u003e6\u003c\/em\u003e, 429-443.\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"http:\/\/www.ijpbs.net\/cms\/php\/upload\/4556_pdf.pdf\"\u003eArticle\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003eLi, S.Q., Zhang, Q.H.(2001). Advances in the development of functional foods from buckwheat.\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eCrit Rev Food Sci Nutr, 41\u003c\/em\u003e(6), 451-64\u003cem\u003e.\u003cspan\u003e \u003c\/span\u003e\u003c\/em\u003eDOI:\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/doi.org\/10.1080\/20014091091887\"\u003e10.1080\/20014091091887\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003eQuettier-Deleu, C., Gressier, B., Vasseur, J., Dine, T., Brunet, C., Luyckx, M., ... \u0026amp; Trotin, F. (2000). Phenolic compounds and antioxidant activities of buckwheat (Fagopyrum esculentum Moench) hulls and flour.\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eJournal of ethnopharmacology\u003c\/em\u003e,\u003cspan\u003e \u003c\/span\u003e\u003cem\u003e72\u003c\/em\u003e(1), 35-42.\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/doi.org\/10.1016\/S0378-8741%2800%2900196-3\"\u003ehttps:\/\/doi.org\/10.1016\/S0378-8741(00)00196-3\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003eWatanabe, M. (1998). Catechins as antioxidants from buckwheat (Fagopyrum esculentum Moench) groats.\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eJournal of Agricultural and Food Chemistry\u003c\/em\u003e,\u003cspan\u003e \u003c\/span\u003e\u003cem\u003e46\u003c\/em\u003e(3), 839-845.\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"http:\/\/pubs.acs.org\/doi\/abs\/10.1021\/jf9707546\"\u003eDOI:10.1021\/jf9707546\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003eZhu, F. (2016).Chemical composition and health effects of Tartary buckwheat.\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eFood Chem, 203\u003c\/em\u003e, 231-45\u003cem\u003e.\u003cspan\u003e \u003c\/span\u003e\u003c\/em\u003eDOI:\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/doi.org\/10.1016\/j.foodchem.2016.02.050\"\u003e10.1016\/j.foodchem.2016.02.050\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003eŽvikas, V., Pukelevičienė, V., Ivanauskas, L., Pukalskas, A., Ražukas, A., Jakštas, V. (2016). Variety-based research on the phenolic content in the aerial parts of organically and conventionally grown buckwheat.\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eFood Chem\u003c\/em\u003e\u003cem\u003e, 13,\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003e660-7. DOI:\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/doi.org\/10.1016\/j.foodchem.2016.07.010\"\u003ehttps:\/\/doi.org\/10.1016\/j.foodchem.2016.07.010\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003eChia (Salvia hispanica L.) Whole seed\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eChicco, A.G., D'Alessandro, M.E., Hein, G.J., Oliva, M.E., Lombardo, Y.B. (2009).Dietary chia seed (Salvia hispanica L.) rich in alpha-linolenic acid improves adiposity and normalises hypertriacylglycerolaemia and insulin resistance in dyslipaemic rats.\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eBr J Nutr, 101\u003c\/em\u003e(1), 41-50.DOI:\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/doi.org\/10.1017\/S000711450899053X\"\u003e10.1017\/S000711450899053X\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003eda Silva, B.P., Dias, D.M., de Castro Moreira, M.E., Toledo, R.C., da Matta, S.L. … Pinheiro-Sant'Ana, H.M.(2016). Chia Seed Shows Good Protein Quality, Hypoglycemic Effect and Improves the Lipid Profile and Liver and Intestinal Morphology of Wistar Rats.\u003cspan\u003e \u003c\/span\u003e\u003cem\u003ePlant Foods Hum Nutr. 71\u003c\/em\u003e(3), 225-30.DOI:\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/doi.org\/10.1007\/s11130-016-0543-8\"\u003e10.1007\/s11130-016-0543-8\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003eMarchinek, K. Kreipcio, Z. (2017). Chia seeds (Salvia hispanica): health promoting properties and therapeutic applications – a review.\u003cem\u003eRocz Panstw Zaki Hig, 68\u003c\/em\u003e, (2), 123-29.\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/www.ncbi.nlm.nih.gov\/pubmed\/28646829\"\u003eAbstract\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003eMohd Ali, N., Yeap, S.K., Ho, W.Y, Beh, B.K., Tan, S.W., Tan, S.G. (2012).The promising future of chia, Salvia hispanica L.\u003cem\u003eJ Biomed Biotechnol. 2012, 171956.\u003cspan\u003e \u003c\/span\u003e\u003c\/em\u003eDOI:\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/doi.org\/10.1155\/2012\/171956\"\u003e10.1155\/2012\/171956\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003ePoudyal, H., Panchal, S.K, Waanders, J., Ward, L., Brown, L. (2012). Lipid redistribution by α-linolenic acid-rich chia seed inhibits stearoyl-CoA desaturase-1 and induces cardiac and hepatic protection in diet-induced obese rats.\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eJ Nutr Biochem, 23\u003c\/em\u003e(2), 153-62. DOI:\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/doi.org\/10.1016\/j.jnutbio.2010.11.011\"\u003e10.1016\/j.jnutbio.2010.11.011\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003eRossi, A. S., Oliva, M. E., Ferreira, M. R., Chicco, A., \u0026amp; Lombardo, Y. B. (2013). Dietary chia seed induced changes in hepatic transcription factors and their target lipogenic and oxidative enzyme activities in dyslipidaemic insulin-resistant rats.\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eBritish Journal of Nutrition\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003e,\u003cspan\u003e \u003c\/span\u003e\u003cem\u003e109\u003c\/em\u003e(9), 1617-1627. DOI:\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/doi.org\/10.1017\/S0007114512003558\"\u003e10.1017\/S0007114512003558\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003eUllah, R., Nadeem, M., Khalique, A., Imran, M., Mehmood, S., Javid, A., Hussain. J. (2016).Nutritional and therapeutic perspectives of Chia (Salvia hispanica L.): a review.\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eJ Food Sci Technol, 53\u003c\/em\u003e(4), 1750-8.DOI:\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/doi.org\/10.1007\/s13197-015-1967-0\"\u003e10.1007\/s13197-015-1967-0\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eValdivia-López, M.Á., Tecante, A. (2015).\u003cspan\u003e \u003c\/span\u003e\u003c\/em\u003e\u003cem\u003eChia\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003e(Salvia hispanica): A Review of Native Mexican Seed and its Nutritional and Functional Properties.\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eAdv Food Nutr Res, 75\u003c\/em\u003e, 53-75. DOI:\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/doi.org\/10.1016\/bs.afnr.2015.06.002\"\u003e10.1016\/bs.afnr.2015.06.002\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003eMillet (Panicum Miliaceum) Whole Seed\/Grain\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eAmadou, I., Gounga, M. E., \u0026amp; Le, G. W. (2013). Millets: Nutritional composition, some health benefits and processing-A review.\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eEmirates Journal of Food and Agriculture\u003c\/em\u003e,\u003cspan\u003e \u003c\/span\u003e\u003cem\u003e25\u003c\/em\u003e(7), 501.\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/search.proquest.com\/openview\/378a0554193bb03c39bca4a80b69c050\/1?pq-origsite=gscholar\u0026amp;cbl=237826\"\u003eProQuest\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003eChandrasekara, A.\u003cem\u003e,\u003cspan\u003e \u003c\/span\u003e\u003c\/em\u003eShahidi, F\u003cem\u003e.\u003cspan\u003e \u003c\/span\u003e\u003c\/em\u003e(2012)\u003cem\u003e.\u003cspan\u003e \u003c\/span\u003e\u003c\/em\u003eBioaccessibility and antioxidant potential of millet grain phenolics as affected by simulated in vitro digestion and microbial fermentation\u003cem\u003e.\u003cspan\u003e \u003c\/span\u003e\u003c\/em\u003e\u003cem\u003eJ Funct Foods\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003e\u003cem\u003e4\u003c\/em\u003e\u003cem\u003e,\u003cspan\u003e \u003c\/span\u003e\u003c\/em\u003e226\u003cem\u003e–\u003c\/em\u003e37\u003cspan\u003e \u003c\/span\u003e\u003cem\u003e.\u003cspan\u003e \u003c\/span\u003e\u003c\/em\u003e\u003ca href=\"https:\/\/doi.org\/10.1016\/j.jff.2011.11.001\"\u003ehttps:\/\/doi.org\/10.1016\/j.jff.2011.11.001\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003eChandrasekara, A., \u0026amp; Shahidi, F. (2011). Antiproliferative potential and DNA scission inhibitory activity of phenolics from whole millet grains.\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eJournal of Functional Foods\u003c\/em\u003e,\u003cspan\u003e \u003c\/span\u003e\u003cem\u003e3\u003c\/em\u003e(3), 159-170.\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/doi.org\/10.1016\/j.jff.2011.03.008\"\u003ehttps:\/\/doi.org\/10.1016\/j.jff.2011.03.008\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003eChandrasekara, A., \u0026amp; Shahidi, F. (2010). Content of insoluble bound phenolics in millets and their contribution to antioxidant capacity.\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eJournal of agricultural and food chemistry\u003c\/em\u003e,\u003cspan\u003e \u003c\/span\u003e\u003cem\u003e58\u003c\/em\u003e(11), 6706-6714. DOI:\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/doi.org\/10.1021\/jf100868b\"\u003e10.1021\/jf100868b\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003eGeervani, P., \u0026amp; Eggum, B. O. (1989). Nutrient composition and protein quality of minor millets.\u003cem\u003ePlant Foods for Human Nutrition (Formerly Qualitas Plantarum)\u003c\/em\u003e,\u003cem\u003e39\u003c\/em\u003e(2), 201-208.\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/www.ncbi.nlm.nih.gov\/pubmed\/2548175\"\u003eAbstract\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003eGupta, S., Shrivastava, S. K., \u0026amp; Shrivastava, M. (2014). Proximate composition of seeds of hybrid varieties of minor millets.\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eInt. J. Res. Eng. Technol\u003c\/em\u003e,\u003cspan\u003e \u003c\/span\u003e\u003cem\u003e3\u003c\/em\u003e, 687-693.\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"http:\/\/esatjournals.net\/ijret\/2014v03\/i02\/IJRET20140302122.pdf\"\u003eArticle\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003eHabiyaremye, C., Matanguihan, J. B., Guedes, J. D. A., Ganjyal, G. M., Whiteman, M. R., Kidwell, K. K., \u0026amp; Murphy, K. M. (2016). Proso Millet (Panicum miliaceum L.) and Its Potential for Cultivation in the Pacific Northwest, US: A Review.\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eFrontiers in plant science\u003c\/em\u003e,\u003cspan\u003e \u003c\/span\u003e\u003cem\u003e7\u003c\/em\u003e. DOI:\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/dx.doi.org\/10.3389%2Ffpls.2016.01961\"\u003e10.3389\/fpls.2016.01961\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003eKalinova, J., \u0026amp; Moudry, J. (2006). Content and quality of protein in proso millet (Panicum miliaceum L.) varieties.\u003cspan\u003e \u003c\/span\u003e\u003cem\u003ePlant Foods for Human Nutrition\u003c\/em\u003e,\u003cspan\u003e \u003c\/span\u003e\u003cem\u003e61\u003c\/em\u003e(1), 43. DOI:\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/doi.org\/10.1007\/s11130-006-0013-9\"\u003e10.1007\/s11130-006-0013-9\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003eKam, J., Puranik, S., Yadav, R., Manwaring, H. R., Pierre, S., Srivastava, R. K., \u0026amp; Yadav, R. S. (2016). Dietary interventions for type 2 diabetes: how millet comes to help.\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eFrontiers in plant science\u003c\/em\u003e,\u003cspan\u003e \u003c\/span\u003e\u003cem\u003e7\u003c\/em\u003e. DOI:\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/doi.org\/10.3389\/fpls.2016.01454\"\u003e10.3389\/fpls.2016.01454\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003eLu, H., Zhang, J., Liu, K. B., Wu, N., Li, Y., Zhou, K., ... \u0026amp; Shen, L. (2009). Earliest domestication of common millet (Panicum miliaceum) in East Asia extended to 10,000 years ago.\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eProceedings of the National Academy of Sciences\u003c\/em\u003e,\u003cspan\u003e \u003c\/span\u003e\u003cem\u003e106\u003c\/em\u003e(18), 7367-7372.\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"http:\/\/www.pnas.org\/content\/106\/18\/7367.abstract\"\u003eAbstract\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003eNishizawa, N., Sato, D., Ito, Y., Nagasawa, T., Hatakeyama, Y., Choi, M. R., ... \u0026amp; Wei, Y. M. (2002). Effects of dietary protein of proso millet on liver injury induced by D-galactosamine in rats.\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eBioscience, biotechnology, and biochemistry\u003c\/em\u003e,\u003cspan\u003e \u003c\/span\u003e\u003cem\u003e66\u003c\/em\u003e(1), 92-96.\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"http:\/\/dx.doi.org\/10.1271\/bbb.66.92\"\u003ehttp:\/\/dx.doi.org\/10.1271\/bbb.66.92\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003ePark, K. O., Ito, Y., Nagasawa, T., Choi, M. R., \u0026amp; Nishizawa, N. (2008). Effects of dietary Korean proso-millet protein on plasma adiponectin, HDL cholesterol, insulin levels, and gene expression in obese type 2 diabetic mice.\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eBioscience, biotechnology, and biochemistry\u003c\/em\u003e,\u003cem\u003e72\u003c\/em\u003e(11), 2918-2925.\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/www.ncbi.nlm.nih.gov\/pubmed\/18997420\"\u003eAbstract\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003ePathak H. C. (2013).\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eRole of Millets in Nutritional Security of India.\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003eNew Delhi: National Academy of Agricultural Sciences, 1–16.\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/www.google.com\/url?sa=t\u0026amp;rct=j\u0026amp;q=\u0026amp;esrc=s\u0026amp;source=web\u0026amp;cd=1\u0026amp;ved=0ahUKEwja44L57tzVAhVPyGMKHdcjCIAQFggmMAA\u0026amp;url=http%3A%2F%2Fmillets.res.in%2Fbooks%2FPolicy66.pdf\u0026amp;usg=AFQjCNGoQU5ezUDxS0zjiptDCYpDAVPsiQ\"\u003ePolicy Paper 66 : Role of millets in Nutritional Security of India NAAS\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003eSreeremya, S. (2017). Nutritional Aspects of Chiya Seeds. International journal of advance research and development, 2(2).\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/www.ijarnd.com\/manuscripts\/v2i1\/V2I1-1146.pdf\"\u003eNutritional Aspects of Chiya Seeds\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003eShahidi, F., \u0026amp; Chandrasekara, A. (2013). Millet grain phenolics and their role in disease risk reduction and health promotion: A review.\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eJournal of Functional Foods\u003c\/em\u003e,\u003cspan\u003e \u003c\/span\u003e\u003cem\u003e5\u003c\/em\u003e(2), 570-581.\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/doi.org\/10.1016\/j.jff.2013.02.004\"\u003ehttps:\/\/doi.org\/10.1016\/j.jff.2013.02.004\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003eSaleh, A. S., Zhang, Q., Chen, J., \u0026amp; Shen, Q. (2013). Millet grains: nutritional quality, processing, and potential health benefits.\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eComprehensive Reviews in Food Science and Food Safety\u003c\/em\u003e,\u003cspan\u003e \u003c\/span\u003e\u003cem\u003e12\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003e(3), 281-295.\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"http:\/\/onlinelibrary.wiley.com\/doi\/10.1111\/1541-4337.12012\/full\"\u003eArticle\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003eZhang, L., Liu, R., \u0026amp; Niu, W. (2014). Phytochemical and antiproliferative activity of proso millet.\u003cspan\u003e \u003c\/span\u003e\u003cem\u003ePloS one\u003c\/em\u003e,\u003cspan\u003e \u003c\/span\u003e\u003cem\u003e9\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003e(8), e104058.\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/doi.org\/10.1371\/journal.pone.0104058\"\u003ehttps:\/\/doi.org\/10.1371\/journal.pone.0104058\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003eDietary Fiber: Energy and Weight Loss Support\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eGiacco, R., Della Pepa, G., Luongo, D., \u0026amp; Riccardi G. (2011). Whole grain intake in relation to body weight: from epidemiological evidence to clinical trails.\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eNutr Metab Cardiovasc Dis\u003c\/em\u003e, 21(12), 901-8. DOI:\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/doi.org\/10.1016\/j.numecd.2011.07.003\"\u003e10.1016\/j.numecd.2011.07.003\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003eKarl, J.P., Meydani, M., Barnett, J.B., Vanegas, S.M., Goldin, B., Kane, A. … Roberts, S.B. (2017). Substituting whole grains for refined grains in a 6-wk randomized trial favorably affects energy-balance metrics in healthy men and postmenopausal women.\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eAm J Clin Nutr\u003c\/em\u003e,\u003cem\u003e\u003cspan\u003e \u003c\/span\u003e105\u003c\/em\u003e(3), 589-599\u003cem\u003e.\u003cspan\u003e \u003c\/span\u003e\u003c\/em\u003eDOI:\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/doi.org\/10.3945\/ajcn.116.139683\"\u003e10.3945\/ajcn.116.139683\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003eKarl, J.P., Saltzman E. (2012). The role of whole grains in body weight regulation.\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eAdv Nutr\u003c\/em\u003e, 3(5), 697-707. DOI:\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/doi.org\/10.3945\/an.112.002782\"\u003e10.3945\/an.112.002782\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003eMa, X., Tang, W.G., Yang, Y., Zhang, Q.L., Zheng, J.L., Xiang, Y.B. (2016). Association between whole grain intake and all-cause mortality: a meta-analysis of cohort studies.\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eOncotarget\u003c\/em\u003e,\u003cspan\u003e \u003c\/span\u003e\u003cem\u003e7\u003c\/em\u003e(38), 61996-62005.DOI:\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/doi.org\/10.18632\/oncotarget.11491\"\u003e10.18632\/oncotarget.11491\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003eDietary Fiber and the Microbiome\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eMartinez, I., Lattimer, J.M., Hubach, K.L., Case, J.A., Yang, J., Weber, C.G….Walter, J. (2013). Gut microbiome composition is linked to whole grain-induced immunological improvements.\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eISME J\u003c\/em\u003e. 7(2), 269-80. DOI:\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/doi.org\/10.1038\/ismej.2012.104\"\u003e10.1038\/ismej.2012.104\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003eSonnenburg, E.D., Sonnenburg, J.L. (2014). Starving our microbial self: the deleterious consequences of a diet deficient in microbiota-accessible carbohydrates.\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eCell Metab\u003c\/em\u003e, 20(5), 779-86. doi: 10.1016\/j.cmet.2014.07.003. DOI:\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/doi.org\/10.1016\/j.cmet.2014.07.003\"\u003e10.1016\/j.cmet.2014.07.003\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003eSpeliotes, E. K., Willer, C. J., Berndt, S. I., Monda, K. L., Thorleifsson, G., Jackson, A. U., ... \u0026amp; Randall, J. C. (2010). Association analyses of 249,796 individuals reveal 18 new loci associated with body mass index.\u003cem\u003eNat Genet\u003c\/em\u003e, 42(11), 937-48. DOI:\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/doi.org\/10.1038\/ng.686\"\u003e10.1038\/ng.686\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003eWalter, J., Martinez, I, Rose, D.J. (2013). Holobiont nutrition: considering the role of the gastrointestinal microbiota in the health benefits of whole grains.\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eGut Microbes\u003c\/em\u003e, 4(4), 340-6. DOI:\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/doi.org\/10.4161\/gmic.24707\"\u003e10.4161\/gmic.24707\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003eDietary Fiber, Prebiotic and Cancer Support\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eO'Keefe, S. J., Ou, J., Aufreiter, S., O'Connor, D., Sharma, S., Sepulveda, J., ... \u0026amp; Mawhinney, T. (2009). Products of the colonic microbiota mediate the effects of diet on colon cancer risk.\u003cem\u003eThe Journal of nutrition\u003c\/em\u003e,\u003cspan\u003e \u003c\/span\u003e\u003cem\u003e139\u003c\/em\u003e(11), 2044-2048. DOI:\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/doi.org\/10.3945\/jn.109.104380\"\u003e10.3945\/jn.109.104380\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003eO'keefe, S. J., Chung, D., Mahmoud, N., Sepulveda, A. R., Manafe, M., Arch, J., ... \u0026amp; van der Merwe, T. (2007). Why do African Americans get more colon cancer than Native Africans?.\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eThe Journal of nutrition\u003c\/em\u003e,\u003cem\u003e137\u003c\/em\u003e(1), 175S-182S.\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/www.ncbi.nlm.nih.gov\/pubmed\/17182822\"\u003eAbstract\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003eRoberfroid, M., Gibson, G. R., Hoyles, L., McCartney, A. L., Rastall, R., Rowland, I., ... \u0026amp; Guarner, F. (2010). Prebiotic effects: metabolic and health benefits.\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eBritish Journal of Nutrition\u003c\/em\u003e,\u003cspan\u003e \u003c\/span\u003e\u003cem\u003e104\u003c\/em\u003e(S2), S1-S63.\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/www.ncbi.nlm.nih.gov\/pubmed\/20224145\"\u003eAbstract\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003eDietary Fiber and Diverticulosis Support\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eCrowe, F.L., Appleby, P.N., Allen, N.E., \u0026amp; Key T.J. (2011). Diet and risk of diverticular disease in Oxford cohort of European Prospective Investigation into Cancer and Nutrition (EPIC): prospective study of British vegetarians and non-vegetarians.\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eBMJ, 343\u003c\/em\u003e:d4131. doi:\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/dx.doi.org\/10.1136%2Fbmj.d4131\"\u003e10.1136\/bmj.d4131\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003eStrate, L.L., Keeley, B.R., Cao, Y., Wu, K., Giovannucci, E.L., \u0026amp; Chan, A.T. (2017). Western Dietary Pattern Increases, and Prudent Dietary Pattern Decreases, Risk of Incident Diverticulitis in a Prospective Cohort Study.\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eGastroenterology, 152\u003c\/em\u003e(5), 1023-30. DOI:\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/doi.org\/10.1053\/j.gastro.2016.12.038\"\u003e10.1053\/j.gastro.2016.12.038\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e† Dietary Fibers are found in whole seeds such as Quinoa, Amaranth, Buckwheat, Chia, and Millet (which some consider as whole grain). Dietary fiber are also found in whole grains such as Oats in the Beta Glucan Synbiotic, as well as in vegetables and roots, such as Inulin from Chicory Root (Original Synbiotic, Beta Glucan Synbiotic, and No 7 Systemic Booster), and red beetroot, (see Beta Glucan Synbiotic).\u003c\/span\u003e\u003c\/p\u003e\n\u003ch6\u003e\u003cspan\u003eIngredients\u003c\/span\u003e\u003c\/h6\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cspan\u003eOne 30 Scoop Contains: \u003cbr\u003eCalories 107g\u003cbr\u003eWater 2.4g \u003cbr\u003eProtein 4.59g \u003cbr\u003eCarbohydrates 21.1g \u003cbr\u003eFat (Total) 1.52g\u003cbr\u003eAsh 0.43g\u003cbr\u003eSugars 0.31g\u003cbr\u003eOther Carbohydrates 13.1g \u003cbr\u003eDietary Fiber 7.66g\u003cbr\u003eSaturated Fat 0.14g \u003cbr\u003eMonounsaturated Fat 0.11g \u003cbr\u003ePolyunsaturated Fat 0.34g \u003cbr\u003eThiamin B1 0.05mg \u003cbr\u003eRiboflavin B2 0.05mg \u003cbr\u003eNiacin B3 0.61mg \u003cbr\u003eNiacin Equiv. 1.02mg \u003cbr\u003eVitamin B6 0.02mg \u003cbr\u003eFolate 4.16mg \u003cbr\u003ePantothenic Acid 0.08mg \u003cbr\u003eVitamin C 0.39mg \u003cbr\u003eVitamin E Alpha 0.07mg \u003cbr\u003eCalcium 20.8mg \u003cbr\u003eCopper 0.057mg \u003cbr\u003eIron 1.69mg \u003cbr\u003eMagnesium 19.43mg \u003cbr\u003eManganese 0.17mg \u003cbr\u003ePhosphorus 94.72mg \u003cbr\u003ePotassium 80.15mg \u003cbr\u003eSodium 4.14mg \u003cbr\u003eZinc 0.25mg \u003cbr\u003eAmino Acids 4,419 mg (per 36g) \u003cbr\u003e  Aspartic Acid 315mg \u003cbr\u003e  Threonine 139mg \u003cbr\u003e  Serine 211mg \u003cbr\u003e  Glutamic Acid 744mg \u003cbr\u003e  Proline 173mg \u003cbr\u003e  Glycine 200mg \u003cbr\u003e  Alanine 219mg \u003cbr\u003e  Valine 152mg \u003cbr\u003e  Isoleucine 140mg \u003cbr\u003e  Leucine 288mg \u003cbr\u003e  Tyrosine 135mg \u003cbr\u003e  Phenylalanine 173mg \u003cbr\u003e  Lysine 164mg \u003cbr\u003e  Histidine 86mg \u003cbr\u003e  Arginine 321mg \u003cbr\u003e  Cystine 77mg \u003cbr\u003e  Methionine 54mg \u003cbr\u003e  Tryptophan 53mg\u003c\/span\u003e\u003c\/p\u003e\n\u003ch6\u003e\u003cspan mce-data-marked=\"1\"\u003eProtocols\u003c\/span\u003e\u003c\/h6\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cb\u003eStaff of Life\u003c\/b\u003e\u003cspan\u003e \u003c\/span\u003e— Staff of Life is a nutritional powerhouse of organic indigenous seeds designed to nourish your body deeply, encourage a daily bowel movement, increase energy and endurance during exercise, and in research shows a host of health benefits.*\u003c\/p\u003e\n\u003cp\u003e\u003ci\u003eDaily regularity\u003c\/i\u003e:  Take 1-2 tablespoons, mix in diluted juice.  Add to cereals, or other baked goods. For a chronic state of constipation, add the\u003cspan\u003e \u003c\/span\u003e\u003cb\u003eBeta Glucan\u003c\/b\u003e, flax seeds, berries, and greens. Take 1 teaspoon of the\u003cspan\u003e \u003c\/span\u003e\u003cb\u003eNo 7\u003c\/b\u003e\u003cspan\u003e \u003c\/span\u003ein the evenings.*\u003c\/p\u003e\n\u003cp\u003e\u003ci\u003eVegans\u003c\/i\u003e: As a meal replacement, Staff of Life offers a deep nutritional value. Excellent as a drink to increase vitality.\u003c\/p\u003e\n\u003cp\u003e\u003ci\u003eSports\u003c\/i\u003e: mix in water or diluted juice twenty minutes before exercise for more energy and endurance.*\u003c\/p\u003e\n\u003cp\u003e\u003ci\u003eOur favorite\u003c\/i\u003e: Our morning smoothie with Staff of Life and Beta Glucan, along with berries, fruits, and greens, flax seeds and diluted juice is meant to bring in more fiber, probiotics, and nutrients to the whole microbiome system.*\u003c\/p\u003e\n\u003ch6\u003e\u003c\/h6\u003e\n\u003cdiv class=\"boxed\"\u003e\n\u003cdiv id=\"lipsum\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e","brand":"BioImmersion Inc.","offers":[{"title":"Default Title","offer_id":43712316473388,"sku":"TF023","price":135.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0576\/4779\/2172\/files\/Staff-Of-Life---Front.jpg?v=1723214891","url":"https:\/\/stratia-sandbox.myshopify.com\/es\/products\/test","provider":"Scoutside Sandbox","version":"1.0","type":"link"}