Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Reviews Review Faculty Publications- Reviews Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource The nutraceutical properties and health benefits of pseudocereals: a comprehensive treatise Subject The topic of the resource Antioxidants; bioactive compounds; health claims; non-communicable diseases; nutraceuticals; pseudocereals Description An account of the resource This review article depicts the possible replacement of staple cereal sources with some pseudocereals like Chia, Quinoa, Buckwheat, and Amaranth, which not only provide recommended daily allowance of all nutrients but also help to reduce the chances of many non-communicable infections owing to the presence of several bioactive compounds. These pseudocereals are neglected plant seeds and should be added in our routine diet. Besides, they can serve as nutraceuticals in combating various diseases by improving the health status of the consumers. The bioactive compounds like rutin, quercetin, peptide chains, angiotensin I, and many other antioxidants present in these plant seeds help to reduce the oxidative stress in the body which leads toward better health of the consumers. All these pseudocereals have high quantity of soluble fiber which helps to regulate bowel movement, control hypercholesterolemia (presence of high plasma cholesterol levels), hypertension (high blood pressure), and cardiovascular diseases. The ultimate result of consumption of pseudocereals either as a whole or in combination with true cereals as staple food may help to retain the integrity of the human body which increases the life expectancy by slowing down the aging process. 2022 Taylor &amp; Francis Group, LLC. Creator An entity primarily responsible for making the resource Shahbaz M.; Raza N.; Islam M.; Imran M.; Ahmad I.; Meyyazhagan A.; Pushparaj K.; Balasubramanian B.; Park S.; Rengasamy K.R.R.; Gondal T.A.; El-Ghorab A.; Abdelgawad M.A.; Ghoneim M.M.; Wan C. Source A related resource from which the described resource is derived Critical Reviews in Food Science and Nutrition, Vol-63, No. 29, pp. 10217-10229. Publisher An entity responsible for making the resource available Taylor and Francis Ltd. Date A point or period of time associated with an event in the lifecycle of the resource 2023-01-01 Identifier An unambiguous reference to the resource within a given context <a href="https://doi.org/10.1080/10408398.2022.2071205" target="_blank" rel="noreferrer noopener">https://doi.org/10.1080/10408398.2022.2071205</a> <br /><br /><a href="https://www.scopus.com/inward/record.uri?eid=2-s2.0-85132636794&amp;doi=10.1080%2F10408398.2022.2071205&amp;partnerID=40&amp;md5=8696ad400e9ade687d7fae123e759b1e" target="_blank" rel="noreferrer noopener">https://www.scopus.com/inward/record.uri?eid=2-s2.0-85132636794&amp;doi=10.1080%2f10408398.2022.2071205&amp;partnerID=40&amp;md5=8696ad400e9ade687d7fae123e759b1e</a> Rights Information about rights held in and over the resource Restricted Access Relation A related resource ISSN: 10408398; PubMed ID: 35549783; CODEN: CRFND Format The file format, physical medium, or dimensions of the resource Online Language A language of the resource English Type The nature or genre of the resource Review Coverage The spatial or temporal topic of the resource, the spatial applicability of the resource, or the jurisdiction under which the resource is relevant Shahbaz M., Department of Food Science and Technology, MNS-University of Agriculture, Multan, Pakistan; Raza N., Department of Food Science and Technology, MNS-University of Agriculture, Multan, Pakistan; Islam M., Department of Food Science and Technology, MNS-University of Agriculture, Multan, Pakistan; Imran M., Department of Food Science and Technology, University of Narowal, Narowal, Pakistan, Food, Nutrition and Lifestyle Unit, King Fahed Medical Research Center, Clinical Biochemistry Department, Faculty of Medicine, King Abdulaziz University, Jeddah, Saudi Arabia; Ahmad I., Department of Dairy Technology, University of Veterinary and Animal Sciences, Lahore, Pakistan; Meyyazhagan A., Department of Life Science, CHRIST (Deemed to be University), Bengaluru, India; Pushparaj K., Department of Zoology, School of Biosciences, Avinashilingam Institute for Home Science and Higher Education for Women, Coimbatore, India; Balasubramanian B., Department of Food Science and Biotechnology, College of Life Science, Sejong University, Seoul, South Korea; Park S., Department of Food Science and Biotechnology, College of Life Science, Sejong University, Seoul, South Korea; Rengasamy K.R.R., Centre for Transdisciplinary Research, Department of Pharmacology, Saveetha Dental College, Saveetha Institute of Medical and Technical Sciences (SIMATS), Chennai, India; Gondal T.A., School of Exercise and Nutrition, Faculty of Health, Deakin University, VIC, Australia; El-Ghorab A., College of Science, Chemistry Department, Jouf University, Sakaka, Saudi Arabia; Abdelgawad M.A., Department of Pharmaceutical Chemistry, College of Pharmacy, Jouf University, Sakaka, Saudi Arabia; Ghoneim M.M., Department of Pharmacy Practice, Faculty of Pharmacy, AlMaarefa University, Ad Diriyah, Saudi Arabia; Wan C., Jiangxi Key Laboratory for Postharvest Technology and Nondestructive Testing of Fruits &amp; Vegetables, College of Agronomy, Jiangxi Agricultural University, Nanchang, China