Reference Number: 304
Despite several reports on the beneficial effects of buckwheat in prevention of human diseases, little attention has been devoted to the variability of biochemical and physiological traits in different buckwheat genetic resources. This review describes the biochemical evaluation of buckwheat genetic resources and the identification of elite genotypes for plant breeding and exploitation. The various types of bioactive compounds present in different varieties provide basic background information needed for the efficient production of buckwheat foods with added value. In this review, we will provide an integrated view of the biochemistry of bioactive compounds of buckwheat plants of different origin, especially of fagopyrin, proteins and amino acids, as well as of other phenolic compounds including rutin and chlorogenic acid. In addition to the genetic background, the effect of different growth conditions is discussed. The health effects of fagopyrin, phenolic acids, specific proteins and rutin are also presented.
What does it mean to a Baker?
This is a very important study as it offers a summary of the many nutritional benefits of consuming buckwheat. The study found that buckwheat is a good source of dietary fibre, resistant starch and polyphenols. Why not try incorporating buckwheat into your sourdough bakes?
Read more about the nutritional and nutraceutical components of buckwheat.