• Corpus ID: 52250211

A Review of Nutritional and Nutraceutical Components of Buckwheat

  title={A Review of Nutritional and Nutraceutical Components of Buckwheat},
  author={Roman Przybylski and Eliza Gruczy},
Buckwheat, frequently classified as a pseudocereal, is one of the minor crops cultivated by ethnic groups in developed and developing countries which is an integral part of their diet and culture. When views on food components changed from only a source of basic nutrients into a resource of health promoting compounds, suddenly buckwheat was recognized as a food ingredient offering a variety of unique nutrients and nutraceuticals. The importance of buckwheat components is currently reflected by… 

Nutraceutical crop buckwheat: a concealed wealth in the lap of Himalayas

This article focuses on the conservation and sustainable utilization of Himalayan gene pools, desirable agronomic traits, and genetic diversity besides focusing on the biochemical and molecular response of Fagopyrum to biotic and abiotic stress including modulation of the rutin content.

An Overview of Buckwheat Fagopyrum spp An Underutilized Crop in India-Nutritional Value and Health Benefits

There is a need to research about this under-utilized crop and create awareness as this crop has many nutritional and health benefits.

Evaluation of buckwheat (Fagopyrum species) germplasm for rutin content in seeds

Value rich promising accessions identified for biochemical traits and high rutin content can be further utilized.

Is Buckwheat (Fagopyrum esculentum Moench) Still a Valuable Crop Today?: Invited review

Buckwheat constitutes a multifood-use pseudocereal with nutritional benefits consisting in the absence of gluten in the flour, the richness in water soluble fibres, high quality proteins, unsaturated fatty acids, and appreciable mineral and vitamin content, which can play a major role in the prophylaxis of several human diseases.

Buckwheat (Fagopyrum sp.) genetic resources: What can they contribute towards nutritional security of changing world?

This review presents a comprehensive coverage of buckwheat germplasm research done till date along with a tangible perspective of integrating breeding and omics-driven approaches to accelerate higher genetic gains and enhance the nutritional benefits and adaptation to changing climates for future needs.


Rusk and ring-shaped bakery products relate to the group of long-stored ones. For today it is urgent to use ingredients that give products functional properties in food technologies. The important

New Insights into the Antioxidant Compounds of Achenes and Sprouted Buckwheat Cultivated in the Republic of Moldova

It is well known that both Fagopyrum esculentum species, buckwheat achenes and buckwheat germs, contain flavonoids, and that they can be considered functional foods. In the present study we have

Physico-chemical properties of pseudo-cereals (Amaranth and buckwheat)

Physico-chemical properties of pseudo-cereals (amaranth and buckwheat) were studied. The pseudocereals were analyzed for 1000 kernel weight, bulk density, hydration capacity, hydration index,

Effect of Pseudocereal Flour Substitution in Formulation on Properties of Erişte , Turkish Pasta Product

In this study, it is aimed to determine the optimal combination for pseudocereal (amaranth, buckwheat and quinoa) flour substitution in the production of erişte on the basis of 30% substitution ratio

A Review on Effects of Pseudo Cereals Flour on Quality Properties of Biscuit, Cookies and Cake

  • Abu SaeidMaruf Ahmed
  • Mathematics
    Innovation in the Food Sector Through the Valorization of Food and Agro-Food By-Products
  • 2021
Gluten free products are currently highly demandable by those with different gluten intolerances. Pseudo cereals are a category of non-grass seeds used to manufacture various gluten free products,



Advances in the Development of Functional Foods from Buckwheat

Buckwheat flour can improve diabetes, obesity, hypertension, hypercholesterolemia and constipation, and methods to exploit buckwheat seeds and flour to produce highly effective nutraceuticals are reviewed.

Prophylactic components of buckwheat

Buckwheat: composition, chemistry, and processing.

  • K. Ikeda
  • Medicine
    Advances in food and nutrition research
  • 2002

Distribution of Vitamin E, squalene, epicatechin, and rutin in common buckwheat plants (Fagopyrum esculentum Moench).

For the use of buckwheat as an antioxidant source in the human diet, the most suitable part of the plants seems to be the leaves and the flowers at the stage of full flowering due to the considerable amounts of rutin and epicatechin.

Flavonoids and antioxidative activities in buckwheat.

Samples of buckwheat from four cultivars grown at three locations in western Canada for 4 years were used to study the effect of cultivar, location, and growing season on the flavonoid content and

A nutritional evaluation of buckwheat (Fagopyrum esculentum)

Mammalian lignan production from various foods.

Lignan production with the in vitro method related well to the urinary lignan excretion observed in rats and humans and should be useful in the estimation of lignans production from a given diet and in the formulation of high-lignan-producing diet for the purpose of reducing the cancer risk.

Fagopyritols, D-chiro-inositol, and other soluble carbohydrates in buckwheat seed milling fractions.

Fagopyritols are mono-, di-, and trigalactosyl derivatives of D-chiro-inositol that accumulate in seeds of common buckwheat and may be important for seed maturation and as a dietary supplement.