1. Phytochemistry, bioactivities of metabolites, and traditional uses of Fagopyrum tataricumIvan Kreft, Mateja Germ, Aleksandra Golob, Blanka Vombergar, Alena Vollmannová, Samo Kreft, Zlata Luthar, 2022, pregledni znanstveni članek Povzetek: 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.
Ključne besede: tartary buckwheat, rutin, quercetin, flavonoid, secondary metabolites, nutrition
Objavljeno v DiRROS: 19.11.2025; Ogledov: 124; Prenosov: 73
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2. Impact of rutin and other phenolic substances on the digestibility of buckwheat grain metabolitesIvan Kreft, Mateja Germ, Aleksandra Golob, Blanka Vombergar, Francesco Bonafaccia, Zlata Luthar, 2022, pregledni znanstveni članek Povzetek: 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.
Ključne besede: tartary buckwheat, phenolic substances, rutin, quercetin, protein, starch, nutrition, digestibility, flavonoid
Objavljeno v DiRROS: 19.11.2025; Ogledov: 110; Prenosov: 54
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3. A crop of high nutritional quality and health maintenance value : The importance of tartary buckwheat breedingIvan Kreft, Aleksandra Golob, Mateja Germ, 2023, pregledni znanstveni članek Povzetek: 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.
Ključne besede: Fagopyrum tataricum, flavonoids, rutin, quercetin, food, nutrition, breeding
Objavljeno v DiRROS: 19.11.2025; Ogledov: 111; Prenosov: 59
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4. Assessing the average sodium content of prepacked foods with nutrition declarations : the importance of sales dataŽiva Lavriša, Igor Pravst, 2014, izvirni znanstveni članek Povzetek: Processed foods are recognized as a major contributor to high dietary sodium intake, associated with increased risk of cardiovascular disease. Different public health actions are being introduced to reduce sodium content in processed foods and sodium intake in general. A gradual reduction of sodium content in processed foods was proposed in Slovenia, but monitoring sodium content in the food supply is essential to evaluate the progress. Our primary objective was to test a new approach for assessing the sales-weighted average sodium content of prepacked foods on the market. We show that a combination of 12-month food sales data provided by food retailers covering the majority of the national market and a comprehensive food composition database compiled using food labelling data represent a robust and cost-effective approach to assessing the sales-weighted average sodium content of prepacked foods. Food categories with the highest sodium content were processed meats (particularly dry cured meat), ready meals (especially frozen pizza) and cheese. The reported results show that in most investigated food categories, market leaders in the Slovenian market have lower sodium contents than the category average. The proposed method represents an excellent tool for monitoring sodium content in the food supply.
Ključne besede: food composition, sodium, salt, processed foods, food labelling, nutrition claims, health claims, food supply
Objavljeno v DiRROS: 19.11.2025; Ogledov: 141; Prenosov: 74
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6. Total and free sugar content of pre-packaged foods and non-alcoholic beverages in SloveniaNina Mikec, Krista Miklavec, Anita Kušar, Katja Žmitek, Nataša Fidler Mis, Igor Pravst, 2018, izvirni znanstveni članek Ključne besede: free sugar, sugars, food composition, sales data, nutrition label, Slovenia
Objavljeno v DiRROS: 18.11.2025; Ogledov: 173; Prenosov: 72
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7. Free sugar content in pre-packaged products : does voluntary product reformulation work in practice?Nina Mikec, Maša Hribar, Nataša Fidler Mis, Igor Pravst, 2019, izvirni znanstveni članek Ključne besede: free sugar, ultra-processed food, food composition, sales data, nutrition label, Slovenia
Objavljeno v DiRROS: 18.11.2025; Ogledov: 164; Prenosov: 67
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8. Understanding how consumers categorise health related claims on foods : a consumer-derived typology of health-related claimsCharo E. Hodgkins, Bernadette M. Egan, Matthew Peacock, Naomi Klepacz, Krista Miklavec, Igor Pravst, Jurij Pohar, Azucena Gracia, Andrea Groeppel-Klein, Mike Rayner, Monique Raats, 2019, izvirni znanstveni članek Ključne besede: nutrition claims, health claims, consumer understanding, multiple sort procedure, health claim typology
Objavljeno v DiRROS: 18.11.2025; Ogledov: 144; Prenosov: 65
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9. Nutrient profiling is needed to improve the nutritional quality of the foods labelled with health-related claimsUrška Pivk Kupirovič, Krista Miklavec, Maša Hribar, Anita Kušar, Katja Žmitek, Igor Pravst, 2019, izvirni znanstveni članek Ključne besede: food supply, health claim, nutrition claim, nutrient profile, nutrition quality, sales data, Slovenia
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10. Total and free sugars consumption in a Slovenian population representative sampleNina Mikec, Hristo Hristov, Matej Gregorič, Urška Blaznik, Nataša Delfar, Barbara Koroušić-Seljak, Eric L. Ding, Nataša Fidler Mis, Igor Pravst, 2020, izvirni znanstveni članek Ključne besede: free sugar, sugar intake, dietary intake, 24-hour recall, nutrition survey, public health, EU Menu, Slovenia
Objavljeno v DiRROS: 18.11.2025; Ogledov: 142; Prenosov: 63
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