Phytochemicals and biofunctional properties of buckwheat: a review
Anwaar Ahmeda, Nauman Khalidb c✉, Asif Ahmada, Nadeem Akhtar Abbasid e, M. S. Z. LATIFf, Muhammad Atif Randhawag h
- aDepartment of Food Technology, Pir Mehr Ali Shah, Arid Agriculture University, Rawalpindi 46300, Pakistan
- bDepartment of Global Agricultural Sciences, Graduate School of Agricultural and Life Sciences, University of Tokyo, 1-1-1, Yayoi, Bunkyo-ku, Tokyo 113-8657, Japan
- cDepartment of Global Agricultural Sciences, Graduate School of Agricultural and Life Sciences, University of Tokyo, 1-1-1 Yayoi, Bunkyo-ku, Tokyo 113-8657, Japan
- dDepartment of Horticulture, Pir Mehr Ali Shah, Arid Agriculture University, Rawalpindi 46300, Pakistan
- eDepartment of Horticulture, Pir Mehr Ali Shah , Arid Agriculture University , Rawalpindi, 46300, Pakistan
- fDepartment of Biochemistry, Khawaja Muhammad Safdar Medical College, Sialkot, Pakistan
- gNational Institute of Food Science and Technology, University of Agriculture, Faisalabad-38040, Pakistan
- hNational Institute of Food Science and Technology, University of Agriculture, Faisalabad, 38040 Pakistan
- ✉Corresponding author
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Abstract
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.