Phytochemicals and biofunctional properties of buckwheat: a review

Ahmed, A., Khalid, N., Ahmad, A., Abbasi, NA, Latif, M.S.Z. and Randhawa, M.A. 2014, Phytochemicals and biofunctional properties of buckwheat: a review, Journal of agricultural science, vol. 152, no. 3, pp. 349-369, doi: 10.1017/S0021859613000166.

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Title Phytochemicals and biofunctional properties of buckwheat: a review
Author(s) Ahmed, A.
Khalid, N.ORCID iD for Khalid, N.
Ahmad, A.
Abbasi, NA
Latif, M.S.Z.
Randhawa, M.A.
Journal name Journal of agricultural science
Volume number 152
Issue number 3
Start page 349
End page 369
Total pages 21
Publisher Cambridge University Press
Place of publication Cambridge, Eng.
Publication date 2014-06
ISSN 0021-8596
Summary A growing trend for nutraceutical and gluten-free cereal-based products highlights the need for development of new products. Buckwheat is one of the potential candidates for such products and the present paper reviews the functional and nutraceutical compounds present in common buckwheat (Fagopyrum esculentum) and tartary buckwheat (Fagopyrum tataricum). The vital functional substances in buckwheat are flavonoids, phytosterols, fagopyrins, fagopyritols, phenolic compounds, resistant starch, dietary fibre, lignans, vitamins, minerals and antioxidants, which make it a highly active biological pseudocereal. Cholesterol-lowering effects that lessen the problems of constipation and obesity are important health benefits that can be achieved through the functional substances of buckwheat.
Language eng
DOI 10.1017/S0021859613000166
Field of Research 090801 Food Chemistry and Molecular Gastronomy (excl Wine)
079999 Agricultural and Veterinary Sciences not elsewhere classified
Socio Economic Objective 860105 Nutraceuticals and Functional Foods
HERDC Research category C1.1 Refereed article in a scholarly journal
Copyright notice ©2013, Cambridge University Press
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