The presence of D-fagomine in the human diet from buckwheat-based foodstuffs

Bioglane SLNE, Tavern 17, 08006 Barcelona, Spain.
Food Chemistry (Impact Factor: 3.39). 02/2013; 136(3-4):1316-21. DOI: 10.1016/j.foodchem.2012.09.038
Source: PubMed


Buckwheat (Fagopyrum esculentum Moench) groats contain the iminosugar d-fagomine as a minor component that might contribute to the alleged health benefits of this pseudo-cereal. This study presents analysis of d-fagomine in buckwheat-based foodstuffs by liquid chromatography coupled to mass spectrometry and an estimation of its presence in the human diet based on a published population-based cross-sectional nutrition survey. d-Fagomine is present in common buckwheat-based foodstuffs in amounts ranging from 1 to 25mg/kg or mg/L, it is stable during boiling, baking, frying and fermentation, and it is biosynthesised upon sprouting. The estimated total intake of d-fagomine resulting from a diet that includes such foodstuffs would be between 3 and 17mg per day (mean for both genders; range from P5 to P95). A diet rich in buckwheat products would provide a daily amount of d-fagomine that may in part explain the beneficial properties traditionally attributed to buckwheat consumption.

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