Tartary buckwheat in human nutrition

Luthar, Zlata (author), Golob, Aleksandra (author), Germ, Mateja (author), Vombergar, Blanka (author), Kreft, Ivan (author)

Tartary buckwheat (Fagopyrum tataricum Gaertn.) originates in mountain areas of western China, and it is mainly cultivated in China, Bhutan, northern India, Nepal, and central Europe. Tartary buckwheat shows greater cold resistance than common buckwheat, and has traits for drought tolerance. Buckwheat can provide health benefits due to its contents of resistant starch, mineral elements, proteins, and in particular, phenolic substances, which prevent the effects of several chronic human diseases, including hypertension, obesity, cardiovascular diseases, and gallstone formation. The contents of the flavonoids rutin and quercetin are very variable among Tartary buckwheat samples from different origins and parts of the plants. Quercetin is formed after the degradation of rutin by the Tartary buckwheat enzyme rutinosidase, which mainly occurs after grain milling during mixing of the flour with water. High temperature treatments of wet Tartary buckwheat material prevent the conversion of rutin to quercetin.

• Language: English
• Keywords: Tartary buckwheat, retrograde starch, proteins, phenolic substances, flavonoids, anti-virus
• Work type: Article
• Typology: 1.02 - Review Article
• Organization: BF - Biotechnical Faculty
• Publication status: Published
• Publication version: Version of Record
• Year: 2021
• Number of pages: 14 str.
• Numbering: Vol. 10, iss. 4, art. 700
• PID: 20.500.12556/RUL-135355
• UDC: 633
• ISSN on article: 2223-7747
• DOI: 10.3390/plants10040700
• COBISS.SI-ID: 58610179
• Publication date in RUL: 09.03.2022

Record is a part of a journal

• Title: Plants
• Shortened title: Plants
• Publisher: MDPI
• ISSN: 2223-7747
• COBISS.SI-ID: 523345433

Licences

• License: CC BY 4.0, Creative Commons Attribution 4.0 International
• Link: http://creativecommons.org/licenses/by/4.0/
• Description: This is the standard Creative Commons license that gives others maximum freedom to do what they want with the work as long as they credit the author.
• Licensing start date: 05.04.2021

Secondary language

• Language: Slovenian
• Keywords: tatarska ajda, retrogradni škrob, bioaktivne snovi, proteini, prebavljivost, flavonoidi, hranilna vrednost, človeška prehrana