1. UV absorbing compounds in buckwheat protect plants and provide health benefit for humansLea Lukšič, Aleksandra Golob, Maria Mravik, Mateja Germ, 2020, review article Abstract: Buckwheat became a pan-Eurasian crop, when it expanded via Himalaya to Europe. Common buckwheat is one of the oldest domesticated crops in Asia, while Tartary buckwheat is still thriving as a wild or weedy plant. Buckwheat belongs to dicotyledonous crops that can tolerate poor soils and extreme environment conditions. Buckwheat grows on high elevation, where the intensities of UV radiation are usually high. Buckwheat is a fast-growing plant rich in flavonoids, which absorb UV radiation and have an antioxidant potential. Flavnoids have positive effect also on human health. Besides common buckwheat flour, Tartary buckwheat flour is more and more used in preparing dishes, due to its much higher content of flavonoids rutin and quercetin compared to common buckwheat. Therefore, the studies on how the technological procedures of preparing Tartary buckwheat bread affect the content, availability and efficacy of flavonoids in buckwheat bread have been made. Buckwheat is commonly used in the dishes in Japan (soba noodles), China (buckwheat noodles), Korea (buckwheat noodles), Italy (buckwheat polenta), France (galettes), Slovenia (kasha, žganci). Common buckwheat and Tartary buckwheat are plants suitable for designing foods with good functional value and healthy features. Therefore, it has been determined that different technological procedures, such as hydrothermal treatment of grain, sourdough fermentation, dough preparation and baking influences the availability and changes in the content of flavonoids, rutin and quercetin and antioxidant activity in sour bread and food products, made with buckwheat flour.
Keywords: common buckwheat, tartary buckwheat, sourdough bread, rutin, quercetin, flavonoids, UV absorbing compounds
Published in DiRROS: 26.01.2026; Views: 446; Downloads: 269
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2. Buckwheat in human health - a medical reviewGunilla Wieslander, 2020, review article Abstract: Buckwheat intake has preventive effects at diabetes, obesity, hypertension, high cholesterol levels, stroke, cardiovascular diseases, gallstone formation, cancer, leg oedema as well as level of biomarkers of inflammation in body tissues and remedy in people with gluten sensitivity (celiac disease) as naturally gluten free. A literature review on medical findings is presented.
Keywords: buckwheat, health, flavonoids, quercetin, rutin, fiber
Published in DiRROS: 20.01.2026; Views: 565; Downloads: 420
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3. Tartary buckwheat grain as a source of bioactive compounds in husked groatsIvan Kreft, Aleksandra Golob, Blanka Vombergar, Mateja Germ, 2023, review article Abstract: Tartary buckwheat (Fagopyrum tataricum Gaertn.) originates in mountain regions of Western China, and is cultivated in China, Bhutan, Northern India, Nepal, and Central Europe. The content of flavonoids in Tartary buckwheat grain and groats is much higher than in common buckwheat (Fagopyrum esculentum Moench), and depends on ecological conditions, such as UV-B radiation. Buckwheat intake has preventative effects in chronic diseases, such as cardiovascular diseases, diabetes, and obesity, due to its content of bioactive substances. The main bioactive compounds in Tartary buckwheat groats are flavonoids (rutin and quercetin). There are differences in the bioactivities of buckwheat groats obtained using different husking technologies, based on husking raw or pretreated grain. Husking hydrothermally pretreated grain is among the traditional ways of consuming buckwheat in Europe and some parts of China and Japan. During hydrothermal and other processing of Tartary buckwheat grain, a part of rutin is transformed to quercetin, the degradation product of rutin. By adjusting the humidity of materials and the processing temperature, it is possible to regulate the degree of conversion of rutin to quercetin. Rutin is degraded to quercetin in Tartary buckwheat grain due to the enzyme rutinosidase. The high-temperature treatment of wet Tartary buckwheat grain is able to prevent the transformation of rutin to quercetin.
Keywords: Fagopyrum tataricum, Fagopyrum esculentum, flavonoids, rutin, quercetin, food, grain, groats, metabolites
Published in DiRROS: 19.11.2025; Views: 560; Downloads: 330
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4. A crop of high nutritional quality and health maintenance value : The importance of tartary buckwheat breedingIvan Kreft, Aleksandra Golob, Mateja Germ, 2023, review article Abstract: Abstract Tartary buckwheat (Fagopyrum tataricum (L.) Gaertn.), originating in the Himalayan area, is cultivated in central Asia and northern, central, and eastern Europe. Tartary buckwheat grain and sprouts are rich in flavonoid metabolites rutin and quercetin. The synthesis of flavonoids in plants is accelerated by UV-B solar radiation to protect the plants against radiation damage. During Tartary buckwheat food processing, a part of rutin is enzymatically converted to quercetin. Rutin and quercetin are able to pass the blood–brain barrier. Studies have investigated the effects of rutin and quercetin on blood flow to the brain, consequently bringing more nutrients and oxygen to the brain, and causing improved brain function. In addition to the impact on blood flow, rutin and quercetin have been shown to have antioxidative properties. The goals of breeding Tartary buckwheat are mainly to maintain and enhance the high nutritional quality. The goals could be reached via the breeding of Tartray buckwheat for larger cotyledons. Other main breeding efforts should be concentrated on the easy husking of the grain, the prevention of seed shattering, and the improvement in growth habits to obtain uniformity in grain ripening and a stable and high yield.
Keywords: Fagopyrum tataricum, flavonoids, rutin, quercetin, food, nutrition, breeding
Published in DiRROS: 19.11.2025; Views: 448; Downloads: 300
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5. Effects of copper compounds on phenolic composition of the common and tartary buckwheat seedlingsEva Kovačec, Marjana Regvar, 2024, original scientific article Keywords: buckwheat, seed coating agents, germination, phenols, flavonoids, tannins, copper, nanoparticles
Published in DiRROS: 24.10.2024; Views: 2403; Downloads: 0 |
6. Tartary buckwheat flavonoids improve colon lesions and modulate gut microbiota composition in diabetic miceWenwen Cheng, Cifeng Cai, Ivan Kreft, Tamara Lah Turnšek, Mingyan Zu, Yongping Hu, Meiliang Zhou, Zhiyong Liao, 2022, original scientific article Abstract: Tartary buckwheat flavonoids (TBFs) exhibit diverse biological activities, with antioxidant, antidiabetes, anti-inflammatory, and cholesterol-lowering properties. In this study, we investigated the role of TBFs in attenuating glucose and lipid disturbances in diabetic mice and hence preventing the occurrence of diabetes-related colon lesions in mice by regulating the gut microbiota. The results showed that TBFs (1) reversed blood glucose levels and body weight changes; (2) improved levels of serum total cholesterol (TC), triglycerides (TGs), low-density lipoprotein cholesterol (LDL-C), high-density lipoprotein cholesterol (HDL-C), tumor necrosis factor-α (TNF-α), interleukin-6 (IL-6), and fasting insulin; and (3) significantly reduced diabetes-related colon lesions in diabetic mice. In addition, TBFs also affected the diabetes-related imbalance of the gut microbiota and enriched beneficial microbiota, including Akkermansia and Prevotella. The TBF also selectively increased short-chain fatty acid-producing bacteria, including Roseburia and Odoribacter, and decreased the abundance of the diabetes-related gut microbiota, including Escherichia, Mucispirillum, and Bilophila. The correlation analysis indicated that TBFs improved metabolic parameters related to key communities of the gut microbiota. Our data suggested that TBFs alleviated glucose and lipid disturbances and improved colon lesions in diabetic mice, possibly by regulating the community composition of the gut microbiota. This regulation of the gut microbiota composition may explain the observed effects of TBFs to alleviate diabetes-related symptoms.
Keywords: Tartary buckwheat, flavonoids, microbiota, mice
Published in DiRROS: 17.07.2024; Views: 1253; Downloads: 980
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