20.500.12556/DiRROS-24166 Phytochemistry, bioactivities of metabolites, and traditional uses of Fagopyrum tataricum In Tartary buckwheat (Fagopyrum tataricum), the edible parts are mainly grain and sprouts. Tartary buckwheat contains protecting substances, which make it possible for plants to survive on high altitudes and under strong natural ultraviolet radiation. The diversity and high content of phenolic substances are important for Tartary buckwheat to grow and reproduce under unfriendly environmental effects, diseases, and grazing. These substances are mainly flavonoids (rutin, quercetin, quercitrin, vitexin, catechin, epicatechin and epicatechin gallate), phenolic acids, fagopyrins, and emodin. Synthesis of protecting substances depends on genetic layout and on the environmental conditions, mainly UV radiation and temperature. Flavonoids and their glycosides are among Tartary buckwheat plants bioactive metabolites. Flavonoids are compounds of special interest due to their antioxidant properties and potential in preventing tiredness, diabetes mellitus, oxidative stress, and neurodegenerative disorders such as Parkinson’s disease. During the processing and production of food items, Tartary buckwheat metabolites are subjected to molecular transformations. The main Tartary buckwheat traditional food products are bread, groats, and sprouts. tartary buckwheat rutin quercetin flavonoid secondary metabolites nutrition tatarska ajda sekundarni metaboliti rutin kvercetin flavonoidi prehrana true false true Angleški jezik Slovenski jezik © 2022 by the authors. Licensee MDPI, Basel, Switzerland. Neznano 2025-11-18 08:42:47 2025-11-19 12:33:20 2025-11-20 03:44:38 0000-00-00 00:00:00 2022 0 0 Nasl. z nasl. zaslona; Opis vira z dne 27. 10. 2022; 17 str. iss. 20, art. 7101 Vol. 27 2022 0000-00-00 Zaloznikova Objavljeno NiDoloceno 0000-00-00 0000-00-00 2022-01-01 633 1420-3049 127403011 https://www.mdpi.com/1420-3049/27/20/7101 1 2e75d4f7-c452-11f0-94a7-001a4af901a5 https://dirros.openscience.si/Dokument.php?lang=slv&id=35966 RAZ_Kreft_Ivan_2022.pdf RAZ_Kreft_Ivan_2022.pdf 1 AC20E72A1C4E9C27E374786E89ACAFEF db06f6e173ab7a7aadad483a141cf52f2ef8aa0d07af3e7c5783b7e9e300fb18 797fcb67-c53b-11f0-94a7-001a4af901a5 https://dirros.openscience.si/Dokument.php?lang=slv&id=36019 Inštitut za nutricionistiko 0 0 0