20.500.12556/DiRROS-24164 Impact of rutin and other phenolic substances on the digestibility of buckwheat grain metabolites Tartary buckwheat (Fagopyrum tataricum Gaertn.) is grown in eastern and central Asia (the Himalayan regions of China, Nepal, Bhutan and India) and in central and eastern Europe (Luxemburg, Germany, Slovenia and Bosnia and Herzegovina). It is known for its high concentration of rutin and other phenolic metabolites. Besides the grain, the other aboveground parts of Tartary buckwheat contain rutin as well. After the mixing of the milled buckwheat products with water, the flavonoid quercetin is obtained in the flour–water mixture, a result of rutin degradation by rutinosidase. Heating by hot water or steam inactivates the rutin-degrading enzymes in buckwheat flour and dough. The low buckwheat protein digestibility is due to the high content of phenolic substances. Phenolic compounds have low absorption after food intake, so, after ingestion, they remain for some time in the gastrointestinal tract. They can act in an inhibitory manner on enzymes, degrading proteins and other food constituents. In common and Tartary buckwheat, the rutin and quercetin complexation with protein and starch molecules has an impact on the in vitro digestibility and the appearance of resistant starch and slowly digestible proteins. Slowly digestible starch and proteins are important for the functional and health-promoting properties of buckwheat products. tartary buckwheat phenolic substances rutin quercetin protein starch nutrition digestibility flavonoid tatarska ajda fenolne spojine fenoli rutin kvercetin škrob prebavljivost prehrana flavonoidi true false true Angleški jezik Slovenski jezik © 2022 by the authors. Licensee MDPI, Basel, Switzerland. Znanstveno delo 2025-11-18 08:42:38 2025-11-19 12:17:27 2025-11-20 03:44:37 0000-00-00 00:00:00 2022 0 0 16 str. No. 7 (3923) Vol. 23 2022 0000-00-00 Zaloznikova Objavljeno NiDoloceno 0000-00-00 0000-00-00 2022-01-01 633 1661-6596 10.3390/ijms23073923 103180291 https://www.mdpi.com/1422-0067/23/7/3923 1 29e0dfe0-c452-11f0-94a7-001a4af901a5 https://dirros.openscience.si/Dokument.php?lang=slv&id=35964 RAZ_Kreft_Ivan_2022.pdf RAZ_Kreft_Ivan_2022.pdf 1 7FA1BA42ABA7459B3E5C1C667028E641 55408cca97d3d82420ed25cb6ae97d2a5e416ff72fb258e75a29bc7c6319ae02 25fdfbcc-c539-11f0-94a7-001a4af901a5 https://dirros.openscience.si/Dokument.php?lang=slv&id=36017 Inštitut za nutricionistiko 0 0 0