Young green quinoa as a sustainable functional crop with anti-inflammatory effects

Chenopodium quinoa, (C. quinoa) has gained global recognition for its adaptability and nutritional value. However, while quinoa grains have been extensively studied, young green quinoa (YGQ) leaves remain underexplored despite their potential to enhance both agricultural sustainability and human health. This study investigates the anti-inflammatory properties of YGQ leaves extracts from eight quinoa accessions cultivated during the summer.