Treasure from garden: Bioactive compounds of buckwheat
Authors/Creators
- 1. Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing 100081, China
- 2. Department of Biological Science, Faculty of Science, King Abdulaziz University, Jeddah 80208, Saudi Arabia
- 3. Department of Crop Science, College of Agriculture & Life Sciences, Chungnam National University, Yuseong-gu, Daejeon 305-754, Republic of Korea
- 4. College of Food Science and Technology, Hebei Agricultural University, Baoding 071001, China
- 5. Laboratory of Metabolomics, The Stephan Angeloff Institute of Microbiology, Bulgarian Academy of Sciences, Plovdiv, Bulgaria; Center of Plant Systems Biology and Biotechnology, Plovdiv, Bulgaria
Description
Buckwheat is a gluten-free crop under the family Polygonaceae abundant with beneficial phytochemicals that
provide significant health benefits. It is cultivated and adapted in diverse ecological zones all over the world.
Recently its popularity is expanding as a nutrient-rich healthy food with low-calories. The bioactive compounds
in buckwheat are flavonoids (i.e., rutin, quercetin, orientin, isoorientin, vitexin, and isovitexin), fatty acids,
polysaccharides, proteins, and amino acids, iminosugars, dietary fiber, fagopyrins, resistant starch, vitamins, and
minerals. Buckwheat possesses high nutritional value due to these bioactive compounds. Additionally, several
essential bioactive factors that have long been gaining interest because these compounds are beneficial for
healing and preventing several human diseases. The present review demonstrates an overview of the recent
researches regarding buckwheat phytochemicals and particularly focusing on the distinct function of bioactive
components with their health benefits.
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Huda et al. 2021.pdf
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Additional details
Related works
- Is cited by
- 10.1016/j.foodchem.2020.127653 (DOI)