Article

Prophylactic components of buckwheat. Food Res Int

Food Research Institute Slovakia, Presburg, Bratislavský, Slovakia
Food Research International (Impact Factor: 2.82). 06/2005; 38(5):561-568. DOI: 10.1016/j.foodres.2004.11.009

ABSTRACT

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.

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    • "The functional properties of innovative products in prevention or therapy support in selected diseases are desirable. Anticancer, antiallergic, antiviral, cholesterol-reducing, blood pressurereducing , and arteriosclerosis-reducing were ascribed as buckwheat's healing effects (Krkošková and Mrázová 2005). "
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    ABSTRACT: The aim of this study was to find out the effect of selected spices on chemical and sensorial markers in cakes formulated on rye and light buckwheat flour fortified with spices. Among collection of spices, rye-buckwheat cakes fortified individually with cloves, nutmeg, allspice, cinnamon, vanilla, and spice mix revealed the highest sensory characteristics and overall quality. Cakes fortified with cloves, allspice, and spice mix showed the highest antioxidant capacity, total phenolics, rutin, and almost threefold higher available lysine contents. The reduced furosine content as well as free and total fluorescent intermediatory compounds were observed as compared to nonfortified cakes. The FAST index was significantly lowered in all cakes enriched with spices, especially with cloves, allspice, and mix. In contrast, browning index increased in compare to cakes without spices. It can be suggested that clove, allspice, vanilla, and spice mix should be used for production of safety and good quality cakes.
    Full-text · Article · Jan 2016 · Food Science & Nutrition
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    • "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 [24]. In this trend buckwheat-based product with spices addition can be good alternative to inclusion in varied and balanced diet. "
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    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.
    Full-text · Article · Jul 2015 · Journal of Chemistry
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    • "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 "
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    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.
    Full-text · Article · May 2015 · Czech Journal of Food Sciences
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