Buckwheat achenes antioxidant profile modulates Aspergillus flavus growth and aflatoxin production.

@article{Chitarrini2014BuckwheatAA,
  title={Buckwheat achenes antioxidant profile modulates Aspergillus flavus growth and aflatoxin production.},
  author={G Chitarrini and Chiara Nobili and F Pinzari and Alessandro Antonini and Patrizia De Rossi and Antonella Del Fiore and Silvia Procacci and Valentina Tolaini and Valeria Scala and Marzia Scarpari and Massimo Reverberi},
  journal={International journal of food microbiology},
  year={2014},
  volume={189},
  pages={
          1-10
        }
}
Buckwheat (Fagopyrum spp.) is a "pseudo-cereal" of great interest in the production of healthy foods since its flour, derived from achenes, is enriched with bioactive compounds and, due to the absence of gluten, may be used in composition of celiac diets. Amongst buckwheat species, F. tataricum achenes possess a larger amount of the antioxidant flavenol rutin than the common buckwheat F. esculentum. Ongoing climate change may favor plant susceptibility to the attack by pathogenic, often… CONTINUE READING

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