https://digital.csic.es/bitstream/10261/219434/3/main.pdf

Pseudocereal grains: Nutritional value, health benefits and current applications for the development of gluten-free foods

Treasure from garden: Bioactive compounds of buckwheat

Strategic enhancement of genetic gain for nutraceutical development in buckwheat: A genomics-driven perspective.

Tartary buckwheat belongs to the family Polygonaceae, which is a traditionally edible and medicinal plant. Due to its various bioactive compounds, the consumption of Tartary buckwheat is correlated to a wide range of health benefits, and increasing attention has been paid to its potential as a functional food. This review summarizes the main bioactive compounds and important bioactivities and health benefits of Tartary buckwheat, emphasizing its protective effects on metabolic diseases and relevant molecular mechanisms. Tartary buckwheat contains a wide range of bioactive compounds, such as flavonoids, phenolic acids, triterpenoids, phenylpropanoid glycosides, bioactive polysaccharides, and bioactive proteins and peptides, as well as D-chiro-inositol and its derivatives. Consumption of Tartary buckwheat and Tartary buckwheat-enriched products is linked to multiple health benefits, e.g., antioxidant, anti-inflammatory, antihyperlipidemic, anticancer, antidiabetic, antiobesity, antihypertensive, and hepatoprotective activities. Especially, clinical studies indicate that Tartary buckwheat exhibits remarkable antidiabetic activities. Various tartary buckwheat -based foods presenting major health benefits as fat and blood glucose-lowering agents have been commercialized. Additionally, to address the safety concerns, i.e., allergic reactions, heavy metal and mycotoxin contaminations, the quality control standards for Tartary buckwheat and its products should be drafted and completed in the future.

Bioactive compounds, health benefits, and industrial applications of Tartary buckwheat ( Fagopyrum tataricum)

Concise review: Coarse cereals exert multiple beneficial effects on human health

Superheated steam (SS) was used to inactivate peroxidase and lipolytic enzymes of wheat bran (WB) in this study. Meanwhile, the effects of SS on nutritional attributes of WB were also evaluated. Compared with conventional hot air (HA) treatment (16 min), SS processing could inactivate enzymes of WB within a much shorter time (7 min). SS processing did not cause the loss of non-starch nutrients (lipid, protein, ash and dietary fiber) or promote the oxidation of lipids in WB. Superheated steam-stabilized wheat bran (SS-WB) also showed comparable antioxidant activities to that of native WB. However, compared with hot air-stabilized wheat bran (HA-WB), SS-WB exhibited a brighter color (L* value, 69.96 and 64.65, respectivly), higher extractable phenolic compounds contents (3736.7 and 2952.1 μg GAE/g WB d.b., respectivly) and stronger antioxidant activities (13.76 and 11.95 μmol Trolox equivalent/g WB d.b., respectivly) as well as lower peroxide value (1.27 and 1.81 meq O2/kg d.b., respectivly), higher unsaturated fatty acid contents (64.05% and 58.11%, respectivly) and sensory evaluation scores. Therefore, SS treatment should be a new efficient technology that could stabilize WB while maintain its nutritional attributes at the same time. The resultant SS-WB may be a potential alternative to native WB and HA-WB.

Superheated steam treatment on wheat bran: Enzymes inactivation and nutritional attributes retention

Diverse effects of rutin and quercetin on the pasting, rheological and structural properties of Tartary buckwheat starch

Comparison of quercetin and rutin inhibitory influence on Tartary buckwheat starch digestion in vitro and their differences in binding sites with the digestive enzyme.

Lijuan Wang

Papers

Superheated steam treatment on wheat bran: Enzymes inactivation and nutritional attributes retention

Diverse effects of rutin and quercetin on the pasting, rheological and structural properties of Tartary buckwheat starch

Comparison of quercetin and rutin inhibitory influence on Tartary buckwheat starch digestion in vitro and their differences in binding sites with the digestive enzyme.

The analysis of fagopyritols from tartary buckwheat and their anti-diabetic effects in KK-Ay type 2 diabetic mice and HepG2 cells

Effects of superheated steam processing on common buckwheat grains: Lipase inactivation and its association with lipidomics profile during storage