1. Adaptative responses of common and Tartary buckwheat to different altitudesAleksandra Golob, Neja Luzar, Ivan Kreft, Mateja Germ, 2022, drugi znanstveni članki Ključne besede: common buckwheat, Tartary buckwheat, physiological traits, environmental conditions, elevation
Objavljeno v DiRROS: 24.11.2025; Ogledov: 122; Prenosov: 63
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2. Comparative and population genomics of buckwheat species reveal key determinants of flavor and fertilityKaixuan Zhang, Yugi He, Xiang Lu, Yaliang Shi, Hui Zhao, Xiaobo Li, Jinlong Li, Yang Liu, Yinan Ouyang, Yu Tang, Zlata Luthar, Mateja Germ, Ivan Kreft, Vladimir Meglič, Barbara Pipan, 2023, izvirni znanstveni članek Ključne besede: genomics, genomic resources, genome sequencing, common buckwheat, genomics-assisted breeding, flavonoid content, flower morphology, buckwheat species, genetic gain, agronomic traits, nutritional quality traits
Objavljeno v DiRROS: 10.11.2025; Ogledov: 172; Prenosov: 75
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3. Adapted and yet evolving : Long-term agronomic, nutritional and genetic assessment of the buckwheat variety Čebelica (Fagopyrum esculentum Moench) under Central European conditionsBarbara Pipan, Mohamed Neji, Vladimir Meglič, Lovro Sinkovič, 2026, izvirni znanstveni članek Ključne besede: common buckwheat, grain yield stability, buckwheat, nutritional quality, temporal genetic structure, crop protein
Objavljeno v DiRROS: 30.10.2025; Ogledov: 181; Prenosov: 95
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4. Antigenotoxic effects of Tartary and common buckwheat extracts, rutin, and quercetin on DNA damage induced by the dietary mutagen acrylamideMaja Vogrinčič, Bojana Žegura, 2025, izvirni znanstveni članek Povzetek: The antigenotoxic effects of methanolic extracts of Tartary (Fagopyrum tataricum Gaertn.) and common buckwheat (Fagopyrum esculentum Moench) flour were evaluated against acrylamide-induced DNA damage. Acrylamide, a toxic food contaminant, was first identified in 2002 following its detection in Swedish food products. Our findings demonstrate that extracts from both buckwheat species significantly reduced DNA strand breaks. Tartary buckwheat contains higher levels of rutin, quercetin, and polyphenols, and exhibits greater antioxidant activity compared to common buckwheat. Due to endogenous rutin-degrading glucosidase activity, part of the rutin was enzymatically converted into quercetin. Processing generally decreased antioxidant activity, with the exception of wheat bread, where a slight increase was observed, likely attributed to Maillard reaction products. We confirmed that acrylamide induces genotoxic effects in HepG2 cells at all tested concentrations (0.3125, 0.625, 1.25, and 2.5 mM) after 24 hours of exposure, and that methanolic buckwheat extracts effectively reduced the formation of acrylamide-induced DNA damage. The extract from Tartary buckwheat demonstrated the highest antigenotoxic activity, surpassing even pure rutin or quercetin at higher concentrations. These results suggest that although thermal processing can generate potentially harmful compounds, such as acrylamide, food matrices may simultaneously contain bioactive components capable of counteracting or mitigating such adverse effects.
Ključne besede: common buckwheat, Tartary buckwheat, DNA damage, acrylamide, antigenotoxic
Objavljeno v DiRROS: 25.09.2025; Ogledov: 285; Prenosov: 98
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5. Characterization of genetic variability of common and tartary buckwheat genotypes using microsatellite markersŽelmíra Balážová, Lucia Čišecká, Zdenka Gálová, Zuzana Hromadová, Milan Chňapek, Barbara Pipan, Vladimir Meglič, 2024, izvirni znanstveni članek Ključne besede: genetic variability, varieties, common buckwheat, genetic diversity, genotypes, microsatellite markers
Objavljeno v DiRROS: 31.12.2024; Ogledov: 659; Prenosov: 216
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