Buckwheat has been grown for centuries and now it is one of the most important alternative crops and a valuable raw material for functional food production. Many nutraceutical compounds exist in buckwheat seeds and other tissues. It is a rich source of starch and contains many valuable compounds, such as proteins, antioxidative substances, trace elements and dietary fibre. Buckwheat proteins have unique amino acids composition with special biological activities. Besides high-quality proteins, buckwheat seed contain several components with healing benefits: flavonoids and flavones, phytosterols, fagopyrins and thiamin-binding proteins. The allergenic proteins and their derivatives are also present in the buckwheat seeds. For the food industry, the most attractive trend is development of new functional foods, but production of health benefit products has also perspective. In this review we focus on knowledge of protein composition and the other prophylactic compounds of buckwheat products.
"The functional properties of innovative products in prevention or therapy support in selected diseases are desirable. Anticancer, antiallergic, antiviral, cholesterolreducing , blood pressure-reducing, and arteriosclerosisreducing effects were ascribed as buckwheat's healing effects . In this trend buckwheat-based product with spices addition can be good alternative to inclusion in varied and balanced diet. "
[Show abstract][Hide abstract] ABSTRACT: The effect of selected spices included in the recipe of rye-buckwheat cakes on sensory quality, nutritional value, and Maillard reaction (MR) products formation was addressed in this study. The cakes with cloves, nutmeg, allspice, cinnamon, vanilla, and spice mix addition revealed the highest overall quality values. Cakes enriched with cloves, allspice, and spice mix showed the highest rutin content and almost threefold higher available lysine contents whereas cakes enhanced with mix, cloves, and cinnamon were the richest source of phenolic compounds. The highest antioxidant capacity showed cakes with cloves and spice mix. The furosine, a marker of early stage of MR, was decreased in cakes with cloves, allspice, spice mix, and vanilla whereas fluorescent intermediatory compounds were reduced in cakes enhanced with cloves, allspice, and cinnamon. In contrast, browning index was increased as compared to cakes without spices. The FAST index was significantly lowered in all cakes enriched with spices, especially with cloves, allspice, and mix addition. The presence of cloves, allspice, and vanilla in cake formula was the most efficient in acrylamide strategy. It can be suggested that cloves, allspice, and vanilla might be used for production of safety and good quality cakes.
Journal of Chemistry 07/2015; 2015(2). DOI:10.1155/2015/418639 · 0.36 Impact Factor
"The average dietary consumption of phytosterols is approximately 250 mg/day (Moreau et al. 2001). Plant sterols found in buckwheat seeds show positive effects in a lowering of the blood cholesterol level (Krkošková & Mrázová 2005). The total quantification of phytosterols is "
[Show abstract][Hide abstract] ABSTRACT: We determined the content of phytosterols in buckwheat products. Additionally, the influence of technological processing applied during buckwheat groats production on the content of some phytosterols was investigated. The highest level of phytosterols was observed in lipids extracted from roasted buckwheat hulls and raw buckwheat hulls (51.7 mg/g of lipids and 40.9 mg/g of lipids, respectively). Sitosterol and campesterol were found in the largest quantities in each sample. Technological process affected the total content of phytosterols. An increase of phytosterol content in buckwheat grains (by 107.5%) was observed, while a reduction in phytosterol content in buckwheat groats (by 75.5%) was noted.
"Buckwheat is one of the richest sources of polyphenols and flavonoids. These are concentrated mainly in the outer layers of buckwheat seed (Krkošková and Mrázová, 2005). These compounds protect the human organism against oxidative stress and prevent the development of chronic disease, e.g. "
[Show abstract][Hide abstract] ABSTRACT: This study was designed to test wheat bran and buckwheat hull extracts as
lipid-lowering and for their antioxidative activities in hypercholesterolemic
rats. Buckwheat hull contain high amounts of total phenol, total flavonoid
and tannins compared to wheat bran. Ferulic acid was the predominant
phenolic acid found in wheat bran (695.32 µg/g dry weight). Rutin was
found to be the major flavonoid presented in buckwheat hull (1255.7 µg/g
dry weight). Buckwheat hull has the greatest DPPH and ABTS radical
scavenging activity (90.36 and 93.90%, respectively) compared with wheat
bran (68.68 and 73.24%, respectively). Rats fed on hypercholesterolemic diet
and received wheat bran or buckwheat hull extracts at dose (1000 mg/kg
body weight/day) showed significantly lowered in the plasma levels of total
cholesterol (TC), triglycerides (TG), low density lipoprotein (LDL-C) and
glucose, while plasma high density lipoprotein (HDL-C) level showed
slightly increase. The activity of transaminase enzymes (ALT and AST)
significantly decreased in the groups administrated with wheat bran and
buckwheat hull extracts compared with the hypercholesterolemic group
(HC). Furthermore, the content of malondialdehyde (MDA) in plasma of
treated groups showed a significantly decreased while total antioxidant
capacity (TAC) was significant increased compared with HC group. In
addition, wheat bran and buckwheat hull extracts improved plasma
enzymatic antioxidants glutathione – S – transeferase (GST) and glutathione
reductase (GR) in treated groups. In general, the results indicated that, both
of wheat bran and buckwheat hull extracts showed significant effect in lipid
lowering and antioxidative activities in hypercholesterolemic rats, but
buckwheat hull extract was more effective than wheat bran extract. That
might be due to its highly content of total phenol, total flavonoid and tannins
(which showed a high antioxidant effect) with their abilities to lower plasma
cholesterol level as well as to slow down the lipid peroxidation process and
to enhance the antioxidant enzyme activity.
International Journal of Advanced Research 04/2014; 2(4):724. · 4.59 Impact Factor
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