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Kurćubić VS, Stajić SB, Jakovljević V, Živković V, Stanišić N, Mašković PZ, Matejić V, Kurćubić LV. Contemporary Speculations and Insightful Thoughts on Buckwheat-A Functional Pseudocereal as a Smart Biologically Active Supplement. Foods 2024; 13:2491. [PMID: 39200418 PMCID: PMC11353853 DOI: 10.3390/foods13162491] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2024] [Revised: 07/27/2024] [Accepted: 08/06/2024] [Indexed: 09/02/2024] Open
Abstract
Today, food scientists are interested in more rational use of crops that possess desirable nutritional properties, and buckwheat is one of the functional pseudocereals that represents a rich source of bioactive compounds (BACs) and nutrients, phytochemicals, antimicrobial (AM) agents and antioxidants (AOs), which can be effectively applied in the prevention of malnutrition and celiac disease and treatment of various important health problems. There is ample evidence of the high potential of buckwheat consumption in various forms (food, dietary supplements, home remedies or alone, or in synergy with pharmaceutical drugs) with concrete benefits for human health. Contamination as well as other side-effects of all the aforementioned forms for application in different ways in humans must be seriously considered. This review paper presents an overview of the most important recent research related to buckwheat bioactive compounds (BACs), highlighting their various functions and proven positive effects on human health.
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Affiliation(s)
- Vladimir S. Kurćubić
- Department of Food Technology, Faculty of Agronomy, University of Kragujevac, Cara Dušana 34, 32102 Čačak, Serbia
| | - Slaviša B. Stajić
- Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia;
| | - Vladimir Jakovljević
- Department of Physiology, Faculty of Medical Sciences, University of Kragujevac, 69 Svetozara Markovica St., 34000 Kragujevac, Serbia; (V.J.); (V.Ž.)
- Department of Human Pathology, Sechenov First Moscow State Medical University, 8 Trubetskaya St., 119991 Moscow, Russia
| | - Vladimir Živković
- Department of Physiology, Faculty of Medical Sciences, University of Kragujevac, 69 Svetozara Markovica St., 34000 Kragujevac, Serbia; (V.J.); (V.Ž.)
- Department of Human Pathology, Sechenov First Moscow State Medical University, 8 Trubetskaya St., 119991 Moscow, Russia
| | - Nikola Stanišić
- Institute for Animal Husbandry, Belgrade-Zemun, Highway to Zagreb 16, 11000 Belgrade, Serbia;
| | - Pavle Z. Mašković
- Department of Chemistry and Chemical Engineering, Faculty of Agronomy, University of Kragujevac, Cara Dušana 34, 32000 Čačak, Serbia;
| | - Vesna Matejić
- Department of Chemistry and Chemical Engineering, Faculty of Agronomy, University of Kragujevac, Cara Dušana 34, 32000 Čačak, Serbia;
| | - Luka V. Kurćubić
- Department of Medical Microbiology, University Clinical Center of Serbia, Pasterova 2, 11000 Belgrade, Serbia;
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Knez M, Ranić M, Gurinović M. Underutilized plants increase biodiversity, improve food and nutrition security, reduce malnutrition, and enhance human health and well-being. Let's put them back on the plate! Nutr Rev 2024; 82:1111-1124. [PMID: 37643733 PMCID: PMC11233877 DOI: 10.1093/nutrit/nuad103] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 08/31/2023] Open
Abstract
The global food system depends on a limited number of plant species. Plants with unsatisfactory nutritional value are overproduced, whereas the wide variety of nutrient-rich plant species used in earlier times remains neglected. Basing our diet on a few crops has wide-ranging negative consequences on nutrition and food security. Although still under-researched, underutilized plants are slowly starting to receive increased recognition. These plants have superior nutritional content and immense potential to contribute to food and nutrition security and increased sustainability. This narrative review provides evidence to encourage the promotion, domestication, and commercialization of underutilized plants. The anti-inflammatory, antidiabetic, and anticancer effects of some of underutilized plants are presented in this review. The outstanding ability of forgotten plants to increase food and nutrition security, boost dietary diversity, reduce malnutrition, and enhance human health and well-being is demonstrated. The main barriers and obstacles to reintroducing underutilized foods are reviewed and recommendations for overcoming nutrition and dietary-related challenges for re-establishing underutilized plants into the global food system are presented. The expansion of underutilized plants for human use is of paramount importance. The exceptional nutritional properties, bioactive potential, and proven health benefits of underutilized plants indicate that increased promotion, domestication, and commercialization of these plants should be strongly supported. Besides health benefits, marginalized plants have the potential to enhance human well-being and improve people's lives in many ways, retain biodiversity, and develop local economies. Therefore, underutilized plants should be used in the broader context of well-balanced and healthy diets.
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Affiliation(s)
- Marija Knez
- Centre of Research Excellence in Nutrition and Metabolism, Institute for Medical Research, National Institute of Republic of Serbia, University of Belgrade, Belgrade, Serbia
- Capacity Development Network in Nutrition in Central and Eastern Europe, Belgrade, Serbia
| | - Marija Ranić
- Centre of Research Excellence in Nutrition and Metabolism, Institute for Medical Research, National Institute of Republic of Serbia, University of Belgrade, Belgrade, Serbia
- Capacity Development Network in Nutrition in Central and Eastern Europe, Belgrade, Serbia
| | - Mirjana Gurinović
- Capacity Development Network in Nutrition in Central and Eastern Europe, Belgrade, Serbia
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Kaim U, Goluch ZS. Health Benefits of Bread Fortification: A Systematic Review of Clinical Trials according to the PRISMA Statement. Nutrients 2023; 15:4459. [PMID: 37892534 PMCID: PMC10609867 DOI: 10.3390/nu15204459] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2023] [Revised: 10/18/2023] [Accepted: 10/19/2023] [Indexed: 10/29/2023] Open
Abstract
Bread is among the most common foods for the world's population. Therefore, it can be fortified to eliminate deficiencies of nutrients or be a carrier of other substances with a nutritional or physiological effect, bringing health benefits to its consumers, thus impacting sustainable health. This systematic review aimed to analyze clinical studies on the effects of bread fortification on human health. The study followed the PRISMA guidelines for transparency and utilized databases Scopus, Embase, PubMed, and Web of Science to search clinical trials focused on the effects of bread fortification on human health over the entire last decade. The methodological quality of selected studies was assessed using the Jadad scale. As a result, twenty-six studies meet the inclusion criteria. Clinical trials have shown health benefits from consuming bread fortified with vitamins (B9, C, D2, D3), minerals (K, P, Ca, Mg, Fe, Zn, Cr, Se), fiber, proteins, and polyphenolic compounds. Conclusions reveal that mandatory fortification aligns with the sustainable development goals. Thus, collaborative partnerships are essential for successful implementation and accessibility, fostering public health advances and progress developing into sustainable health.
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Affiliation(s)
- Urszula Kaim
- Department of Bioprocess Engineering, Wrocław University of Economics and Business, Komandorska 118/120, 53-345 Wrocław, Poland
| | - Zuzanna Sabina Goluch
- Department of Food Technology and Nutrition, Wrocław University of Economics and Business, Komandorska 118/120, 53-345 Wrocław, Poland;
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Shang J, Xie S, Yang S, Duan B, Liu L, Meng X. Steamed Multigrain Bread Prepared from Dough Fermented with Lactic Acid Bacteria and Its Effect on Type 2 Diabetes. Foods 2023; 12:2319. [PMID: 37372530 DOI: 10.3390/foods12122319] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2023] [Revised: 05/18/2023] [Accepted: 06/06/2023] [Indexed: 06/29/2023] Open
Abstract
Multigrain products can prevent the occurrence of chronic noninfectious diseases such as hyperglycemia and hyperlipidemia. In this study, multigrain dough fermented by lactic acid bacteria (LAB) was used for the preparation of good-quality steamed multigrain bread, and its effects on type 2 diabetes were investigated. The results showed that the multigrain dough fermented with LAB significantly enhanced the specific volume, texture, and nutritional value of the steamed bread. The steamed multigrain bread had a low glycemic index and was found to increase liver glycogen and reduce triglyceride and insulin levels, while improving oral glucose tolerance and blood lipid levels in diabetic mice. The steamed multigrain bread made from dough fermented with LAB had comparable effects on type 2 diabetes to steamed multigrain bread prepared from dough fermented without LAB. In conclusion, multigrain dough fermentation with LAB improved the quality of the steamed bread while preserving its original efficacy. These findings provide a novel approach to the production of functional commercial foods.
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Affiliation(s)
- Jiacui Shang
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, China
- Food College, Northeast Agricultural University, Harbin 150030, China
| | - Shuiqi Xie
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, China
- Food College, Northeast Agricultural University, Harbin 150030, China
| | - Shuo Yang
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, China
- Food College, Northeast Agricultural University, Harbin 150030, China
| | - Bofan Duan
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, China
- Food College, Northeast Agricultural University, Harbin 150030, China
| | - Lijun Liu
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, China
- Food College, Northeast Agricultural University, Harbin 150030, China
| | - Xiangchen Meng
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, China
- Food College, Northeast Agricultural University, Harbin 150030, China
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Syu PC, Zhang QF, Lin SD. Physicochemical, Antioxidant, Sensory, and Starch Digestibility Properties of Steamed Bread Fortified with Tamarillo Powder. Foods 2023; 12:2306. [PMID: 37372517 DOI: 10.3390/foods12122306] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2023] [Revised: 05/27/2023] [Accepted: 06/05/2023] [Indexed: 06/29/2023] Open
Abstract
The effects of lyophilized tamarillo powder (TP) on the physicochemical, antioxidant, sensory, and starch digestibility characteristics of steamed breads were studied. The TP was used to substitute 5-20% of wheat flour to make steamed breads, assigned as T5, T10, T15, and T20, respectively. The results showed that TP is rich in dietary fiber (36.45%). Its extract is rich in bioactive components, including phenolic compounds (28.90 mg GAE/g extract), ascorbic acid (3.25 mg/g extract), total anthocyanins (316.35 μg C3GE/g extract), and total carotenoids (12.68 μg βCE/g extract) and has good antioxidant capacity. As the level of TP increased, the color of steamed breads became darker, redder, and yellower; the texture became harder, and the overall consumption preference decreased. However, their bioactive components content and antioxidant activity increased. The starch hydrolysis percentage of T5 (43.82%), T10 (41.57%), T15 (37.41%), and T20 (35.63%) at 180 min was significantly lower than that of the control (49.80%) (p < 0.05). The in vitro predicted glycemic index (80.02) of T20 was categorized as a medium-GI food when bread was used as the reference. On a nine-point hedonic test, control and T5 had the highest overall preference scores (7.1-7.4). The T20 supplemented with extra 15-20% water improved its volume and specific volume, and the overall preference scores (7.4-7.5) were not significantly different from the control (p > 0.05). Overall, a partial replacement of wheat flour with TP in steamed bread making could be developed as a new type of medium-GI value food containing more bioactive components and effective antioxidant capacity.
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Affiliation(s)
- Pei-Ci Syu
- Department of Food Science and Technology, Hungkuang University, Taichung 433304, Taiwan
| | - Qi-Fang Zhang
- Department of Food Science and Technology, Hungkuang University, Taichung 433304, Taiwan
| | - Sheng-Dun Lin
- Department of Food Science and Technology, Hungkuang University, Taichung 433304, Taiwan
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Shao S, Li E, Yu S, Yi X, Zhang X, Yang C, Gilbert RG, Li C. Subtle differences in starch fine molecular structure are associated with large differences in texture and digestibility of Chinese steamed bread. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108090] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Shao S, Yi X, Li C. Main factors affecting the starch digestibility in Chinese steamed bread. Food Chem 2022; 393:133448. [PMID: 35751217 DOI: 10.1016/j.foodchem.2022.133448] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2022] [Revised: 05/15/2022] [Accepted: 06/08/2022] [Indexed: 11/25/2022]
Abstract
Chinese steamed bread (CSB) is one of the staple foods in China, although it has a high glycemic index (GI) value. Development of CSB with a slower starch digestibility is thus of great importance for the improvement of human health. Many factors are related to the starch digestibility in CSB. Most currently available strategies are focusing on the incorporation of other whole flours with high dietary fiber or polyphenols to reduce the starch digestibility. Although successful in reducing starch digestibility, the incorporation of these flours also deteriorated textural attributes and sensory characteristics of CSB. Much more strategies have been applied for the reduction of starch digestibility in breads, which should be further explored to confirm if they are applicable for CSB. This review contains important information, that could potentially turn CSB into a much healthier food product with slower starch digestibility.
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Affiliation(s)
- Shuaibo Shao
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
| | - Xueer Yi
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
| | - Cheng Li
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China.
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Effects of high-amylose maize starch on the glycemic index of Chinese steamed buns (CSB). Heliyon 2022; 8:e09375. [PMID: 35574202 PMCID: PMC9096677 DOI: 10.1016/j.heliyon.2022.e09375] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2021] [Revised: 11/14/2021] [Accepted: 04/29/2022] [Indexed: 11/22/2022] Open
Abstract
The incorporation of resistant starch (RS) in food has gained importance to be a good replacement for digestible carbohydrate. This study examined the effect of compositing RS (high-amylose maize starch (HM)) as wheat flour substitute (30%) in Chinese steamed bun (CSB) formulation on postprandial glycemic response in healthy human subject. In this single-blind and cross-over experimental trial, a total of 15 female participants (mean age = 31.5 ± 3.9) were randomly assigned to receive CSB containing 30% HM (HM30) or control CSB (without HM) with their blood glucose were recorded throughout the test. The blood glucose concentrations recorded for HM30 were significantly lower than control CSB at 15 min (6.03 vs. 7.04 mmol/L, p = 0.041), 30 min (6.93 vs. 7.76 mmol/L, p = 0.021), 45 min (6.21 vs. 7.55 mmol/L, p = 0.032), 60 min (5.68 vs. 6.26 mmol/L, p = 0.038), and 90 min (5.08 vs. 5.73 mmol/L, p = 0.022). The 2-h postprandial glucose was significantly lower in HM30 (iAUC = 105.2 mmol x min/L) than the control (186.1 mmol x min/L). The low GI property of HM30 (GI = 39.11 ± 5.6) did not cause sudden rapid increase in blood glucose concentration as observed in medium-GI control CSB (GI = 69.18 ± 9.8). This study suggests that adding 30g of HM decreased the glycemic index of CSB in healthy female adult.
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LAN S, MENG Y, Wang M, YANG J, LI G, MOU R, ZHANG Y, LI X, CHEN F, BI R, ZHAO Y. Purple wheat alleviates dyslipidaemia in rat model. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.01021] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
- Suque LAN
- Hebei Academy of Agriculture and Forestry Sciences, P. R. China
| | - Yaning MENG
- Hebei Academy of Agriculture and Forestry Sciences, P. R. China
| | - Mian Wang
- The Second Hospital of Hebei Medical University, P. R. China
| | - Jian YANG
- Shijiazhuang Agricultural and Rural Bureau, P. R. China
| | - Guangwei LI
- Hebei Academy of Agriculture and Forestry Sciences, P. R. China
| | - Rongfei MOU
- The Second Hospital of Hebei Medical University, P. R. China
| | - Yelun ZHANG
- Hebei Academy of Agriculture and Forestry Sciences, P. R. China
| | - Xingpu LI
- Hebei Academy of Agriculture and Forestry Sciences, P. R. China
| | - Feng CHEN
- The Second Hospital of Hebei Medical University, P. R. China
| | - Ranran BI
- The Second Hospital of Hebei Medical University, P. R. China
| | - Yanyan ZHAO
- Hebei Academy of Agriculture and Forestry Sciences, P. R. China
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Raghuram N, Anand A, Mathur D, Patil SS, Singh A, Rajesh SK, Hari G, Verma P, Nanda S, Hongasandra N. Prospective Study of Different Staple Diets of Diabetic Indian Population. Ann Neurosci 2021; 28:129-136. [PMID: 35341223 PMCID: PMC8948325 DOI: 10.1177/09727531211013972] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2020] [Accepted: 03/30/2021] [Indexed: 11/16/2022] Open
Abstract
Background: Diabetes is a metabolic disorder characterized by chronic hyperglycemia. Its prevention and regulation depends on dietary pattern and lifestyle. There are numerous studies which have been conducted to elucidate the relationship between type of diet consumption and sugar levels. The objective of this study was to enumerate the distribution of the staple food consumed in seven zones across India and their association with sugar levels. Methodology: A pan-India multicentered screening, covering the 63 districts, 29 states, and 4 union territories per populations, was undertaken. A specially designed questionnaire was administered for data collection, which comprised specific questions for diet 17,280 sample was analyzed across seven zones of India. Statistical Package for the Social Sciences (SPSS; 21.0) software was used to analyze the data. Results: The survey suggested that rice and wheat are the major staple food consumed across different regions of India. In Jammu, North, East, South, and central zones, consumption of rice was more than wheat. However, in North and West zones, consumption of wheat was observed to be more than rice. Mean values of fasting blood sugar (FBS), postprandial blood sugar (PPBS) were high in the group consuming Bajra (128.3 & 160.5). Similarly, FBS mean was less in group consuming rice (114.6), and PPBS was low in group consuming ragi (149.2). Conclusion: Staple food has significant effect on FBS, PPBS and glycated haemoglobin cholesterol levels and anthropometric measurements.
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Affiliation(s)
| | - Akshay Anand
- Department of Neurology, Postgraduate Institute of Medical Education and Research (PGIMER), Chandigarh, India
| | - Deepali Mathur
- Department of Neurology, Apollo Hospitals, Bhubaneswar, Odisha, India
| | - Suchitra S. Patil
- Swami Vivekananda Yoga Anusandhana Samsthana, Bengaluru, Karnataka, India
| | - Amit Singh
- Swami Vivekananda Yoga Anusandhana Samsthana, Bengaluru, Karnataka, India
| | - S. K. Rajesh
- Swami Vivekananda Yoga Anusandhana Samsthana, Bengaluru, Karnataka, India
| | - Geetharani Hari
- Swami Vivekananda Yoga Anusandhana Samsthana, Bengaluru, Karnataka, India
| | - Prashant Verma
- Central University of Punjab School of Social Studies, New Delhi, Delhi, India
| | - Sapna Nanda
- Department of Higher Education, Government College of Yoga Education and Health, Chandigarh, India
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Nutritional facts, bio-active components and processing aspects of pseudocereals: A comprehensive review. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101170] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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12
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Suzuki T, Noda T, Morishita T, Ishiguro K, Otsuka S, Brunori A. Present status and future perspectives of breeding for buckwheat quality. BREEDING SCIENCE 2020; 70:48-66. [PMID: 32351304 PMCID: PMC7180147 DOI: 10.1270/jsbbs.19018] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/04/2019] [Accepted: 10/07/2019] [Indexed: 05/08/2023]
Abstract
Buckwheat is an important crop globally. It has been processed into cereal grain, noodles, confectionery, bread, and fermented foods for many years. Buckwheat production and processing has supported local economies and is deeply related to the culture of some regions. Buckwheat has many unique traits as a food, with a good flavor and color. In addition, buckwheat is also a healthy food because it contains bioactive compounds that have anti-oxidative, anti-hypertensive, and anti-obesity properties. Therefore, breeding of buckwheat for quality is an important issue to be addressed. Compared to other crops, there is still a lack of basic information on quality, including bioactive compounds generation and enhancement. However, some mechanisms for modifying and improving the quality of buckwheat varieties have recently been identified. Further, some varieties with improved quality have recently been developed. In this review, we summarize the issues around buckwheat quality and review the present status and future potential of buckwheat breeding for quality.
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Affiliation(s)
- Tatsuro Suzuki
- National Agriculture and Food Research Organization Kyushu Okinawa Agricultural Research Center, Suya 2421, Koshi, Kumamoto 861-1192, Japan
| | - Takahiro Noda
- National Agriculture and Food Research Organization Hokkaido Agricultural Research Center, Memuro Upland Farming Research Station, Shinsei, Memuro, Kasai-Gun, Hokkaido 082-0081, Japan
| | - Toshikazu Morishita
- National Agriculture and Food Research Organization Institute of Crop Science, Radiation Breeding Division, 2425 Kamimurata, Hitachi-Omiya, Ibaraki 319-2293, Japan
| | - Koji Ishiguro
- National Agriculture and Food Research Organization Hokkaido Agricultural Research Center, Memuro Upland Farming Research Station, Shinsei, Memuro, Kasai-Gun, Hokkaido 082-0081, Japan
| | - Shiori Otsuka
- National Agriculture and Food Research Organization Hokkaido Agricultural Research Center, Memuro Upland Farming Research Station, Shinsei, Memuro, Kasai-Gun, Hokkaido 082-0081, Japan
| | - Andrea Brunori
- ENEA, CR Casaccia, SSPT-PVS, Via Anguillarese, 301, 00123 Santa Maria di Galeria, Roma, Italy
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Yilmaz HÖ, Ayhan NY, Meriç ÇS. Buckwheat: A Useful Food and Its Effects on Human Health. CURRENT NUTRITION & FOOD SCIENCE 2020. [DOI: 10.2174/1573401314666180910140021] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
Abstract
:
Buckwheat is a plant used for many purposes, such as consumed as a food and used in the
treatment of diseases. It is a good source of many vitamins and minerals and has balanced nutritional
value. Because of its nutrient content and many positive effects on human health, buckwheat has become
a functional food, recently. Main effects of buckwheat on human health are its hypotensive,
hypoglycemic, hypocholesterolemic, neuroprotective and antioxidant effects. Thus, it is considered
an alternative food component in dietary treatment for chronic and metabolic diseases, such as diabetes,
hypertension and celiac disease. Also, its rich nutrient content supports daily diet and provides a
better eating profile. As a result, buckwheat is accepted as a functional food, suggested to improve
human health and is used in the treatment of diseases. The aim of this review is to explain some positive
effects of buckwheat on human health.
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Affiliation(s)
- Hacı Ömer Yilmaz
- Department Nutrition and Dietetics, Faculty of Health Science, Gumushane University, Gumushane, Turkey
| | - Nurcan Yabanci Ayhan
- Department Nutrition and Dietetics, Faculty of Health Science, Ankara University, Ankara, Turkey
| | - Çağdaş Salih Meriç
- Department Nutrition and Dietetics, Faculty of Health Science, Ankara University, Ankara, Turkey
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15
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Vetrani C, Bozzetto L, Giorgini M, Cavagnuolo L, Di Mattia E, Cipriano P, Mangione A, Todisco A, Inghilterra G, Giacco A, Annuzzi G, Rivellese AA. Fibre-enriched buckwheat pasta modifies blood glucose response compared to corn pasta in individuals with type 1 diabetes and celiac disease: Acute randomized controlled trial. Diabetes Res Clin Pract 2019; 149:156-162. [PMID: 30779970 DOI: 10.1016/j.diabres.2019.02.013] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 10/26/2018] [Revised: 01/08/2019] [Accepted: 02/13/2019] [Indexed: 11/25/2022]
Abstract
AIM People with type 1 diabetes and celiac disease (T1D&CD) have high blood glucose variability. Processed gluten-free foods have shown to induce a worse metabolic profile whereas naturally gluten-free foods may represent healthier options. On the other hand, dietary fibre has shown to reduce postprandial glycemic excursions in individuals with diabetes. Thus, we evaluated the acute effect of fibre-enriched buckwheat (FBP) and corn pasta (CP) on postprandial blood glucose response (PP-BGR). METHODS Ten adult patients with T1D&CD consumed two meals with the same amount of carbohydrate while differing only for pasta type (FBP or CP) preceded by the same insulin bolus. Participants utilized continuous glucose monitoring (CGM) and data over 6 h after meal were analyzed. RESULTS PP-BGR differed between the two meals, being significantly lower in the first period (0-3 h) after the CP than the FBP meal (iAUC: -38 ± 158 vs. 305 ± 209 mmol/L · 180 min, p = 0.040), whereas significantly higher in the second period (3-6 h) after the CP than the FBP meal (iAUC: 432 ± 153 vs. 308 ± 252 mmol/L · 180 min, p = 0.030). Overall, a less variable postprandial profile was observed after FBP than CP consumption. CONCLUSIONS In individuals with T1D&CD, the acute consumption of FBP induces significant differences in PP-BGR compared with CP that may be clinically relevant.
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Affiliation(s)
- Claudia Vetrani
- Department of Clinical Medicine and Surgery, Federico II University, Naples, Italy
| | - Lutgarda Bozzetto
- Department of Clinical Medicine and Surgery, Federico II University, Naples, Italy
| | - Marisa Giorgini
- Department of Clinical Medicine and Surgery, Federico II University, Naples, Italy
| | - Luisa Cavagnuolo
- Department of Clinical Medicine and Surgery, Federico II University, Naples, Italy
| | - Elpidio Di Mattia
- Department of Clinical Medicine and Surgery, Federico II University, Naples, Italy
| | - Paola Cipriano
- Department of Clinical Medicine and Surgery, Federico II University, Naples, Italy
| | - Anna Mangione
- Department of Clinical Medicine and Surgery, Federico II University, Naples, Italy
| | | | | | - Angela Giacco
- Department of Clinical Medicine and Surgery, Federico II University, Naples, Italy
| | - Giovanni Annuzzi
- Department of Clinical Medicine and Surgery, Federico II University, Naples, Italy
| | - Angela A Rivellese
- Department of Clinical Medicine and Surgery, Federico II University, Naples, Italy.
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16
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Lu CL, Zheng Q, Shen Q, Song C, Zhang ZM. Uncovering the relationship and mechanisms of Tartary buckwheat ( Fagopyrum tataricum) and Type II diabetes, hypertension, and hyperlipidemia using a network pharmacology approach. PeerJ 2017; 5:e4042. [PMID: 29177114 PMCID: PMC5701543 DOI: 10.7717/peerj.4042] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2017] [Accepted: 10/25/2017] [Indexed: 12/12/2022] Open
Abstract
Background Tartary buckwheat (TB), a crop rich in protein, dietary fiber, and flavonoids, has been reported to have an effect on Type II diabetes (T2D), hypertension (HT), and hyperlipidemia (HL). However, limited information is available about the relationship between Tartary buckwheat and these three diseases. The mechanisms of how TB impacts these diseases are still unclear. Methods In this study, network pharmacology was used to investigate the relationship between the herb as well as the diseases and the mechanisms of how TB might impact these diseases. Results A total of 97 putative targets of 20 compounds found in TB were obtained. Then, an interaction network of 97 putative targets for these compounds and known therapeutic targets for the treatment of the three diseases was constructed. Based on the constructed network, 28 major nodes were identified as the key targets of TB due to their importance in network topology. The targets of ATK2, IKBKB, RAF1, CHUK, TNF, JUN, and PRKCA were mainly involved in fluid shear stress and the atherosclerosis and PI3K-Akt signaling pathways. Finally, molecular docking simulation showed that 174 pairs of chemical components and the corresponding key targets had strong binding efficiencies. Conclusion For the first time, a comprehensive systemic approach integrating drug target prediction, network analysis, and molecular docking simulation was developed to reveal the relationships and mechanisms between the putative targets in TB and T2D, HT, and HL.
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Affiliation(s)
- Chao-Long Lu
- Key Laboratory of Biology and Genetic Improvement of Maize in Southwest Region, Ministry of Agriculture, Maize Research Institute, Sichuan Agricultural University, Wenjiang, China.,Institute of Chinese Materia Medica, China Academy of Chinese Medical Sciences, Beijing, China
| | - Qi Zheng
- Key Laboratory of Biology and Genetic Improvement of Maize in Southwest Region, Ministry of Agriculture, Maize Research Institute, Sichuan Agricultural University, Wenjiang, China
| | - Qi Shen
- Institute of Chinese Materia Medica, China Academy of Chinese Medical Sciences, Beijing, China.,Guizhou Rapeseed Institute, Guizhou Province of Academy of Agricultural Sciences, Guiyang, China
| | - Chi Song
- Institute of Chinese Materia Medica, China Academy of Chinese Medical Sciences, Beijing, China
| | - Zhi-Ming Zhang
- Key Laboratory of Biology and Genetic Improvement of Maize in Southwest Region, Ministry of Agriculture, Maize Research Institute, Sichuan Agricultural University, Wenjiang, China
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Mišan A, Petelin A, Stubelj M, Mandić A, Šimurina O, Pojić M, Milovanović I, Jakus T, Filipčev B, Jenko Pražnikar Z. Buckwheat – enriched instant porridge improves lipid profile and reduces inflammation in participants with mild to moderate hypercholesterolemia. J Funct Foods 2017. [DOI: 10.1016/j.jff.2017.06.056] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022] Open
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18
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Su H, Wang Y, Ma X, He X, Ying L, Tang J, Dong L, Bao Y, Zhou J, Jia W. Comparative Agreement Analysis of Differences in 1,5-Anhydroglucitol, Glycated Albumin, and Glycated Hemoglobin A1c Levels between Fasting and Postprandial States in Steamed Bread Meal Test. Int J Endocrinol 2017; 2017:5917293. [PMID: 29104592 PMCID: PMC5632448 DOI: 10.1155/2017/5917293] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 06/04/2017] [Revised: 08/10/2017] [Accepted: 08/23/2017] [Indexed: 12/16/2022] Open
Abstract
BACKGROUND Our previous study indicated that serum 1,5-anhydroglucitol (1,5-AG) levels slightly increased after a glucose load; therefore, this study was conducted to explore short-term changes in 1,5-AG levels after a steamed bread meal test (SBMT) and compare the agreement of 1,5-AG, glycated albumin (GA), and glycated hemoglobin A1c (HbA1c) levels between fasting and postprandial states after an SBMT. METHODS 104 participants were recruited and underwent a 100 g SBMT. Fasting, 30 min, and 120 min of 1,5-AG, GA, and HbA1c were measured. RESULTS Levels of 1,5-AG slightly increased from 30 to 120 min after an SBMT (P < 0.01), and HbA1c and GA levels showed stability at 30 and 120 min. The Passing-Bablok regression linear equation showed that postprandial 1,5-AG, GA, and HbA1c levels were well fitted (all P > 0.05), and Bland-Altman difference plot showed that 100% of data points for HbA1c30 and HbA1c120 fell within the limits of agreement; 94.2%, 96.2%, 95.2%, and 95.2% of data points for 1,5-AG30, 1,5-AG120, GA30, and GA120 fell within the limits of agreement, respectively. CONCLUSION Agreement analyses indicated good stability of 1,5-AG, GA, and HbA1c levels after the SBMT. HbA1c had an optimal stability, which was superior to that of GA or 1,5-AG.
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Affiliation(s)
- Hang Su
- Department of Endocrinology and Metabolism, Shanghai Clinical Center for Diabetes, Shanghai Key Laboratory of Diabetes Mellitus, Shanghai Diabetes Institute, Shanghai Jiao Tong University Affiliated Sixth People's Hospital, Shanghai 200233, China
| | - Yufei Wang
- Department of Endocrinology and Metabolism, Shanghai Clinical Center for Diabetes, Shanghai Key Laboratory of Diabetes Mellitus, Shanghai Diabetes Institute, Shanghai Jiao Tong University Affiliated Sixth People's Hospital, Shanghai 200233, China
| | - Xiaojing Ma
- Department of Endocrinology and Metabolism, Shanghai Clinical Center for Diabetes, Shanghai Key Laboratory of Diabetes Mellitus, Shanghai Diabetes Institute, Shanghai Jiao Tong University Affiliated Sixth People's Hospital, Shanghai 200233, China
| | - Xingxing He
- Department of Endocrinology and Metabolism, Shanghai Clinical Center for Diabetes, Shanghai Key Laboratory of Diabetes Mellitus, Shanghai Diabetes Institute, Shanghai Jiao Tong University Affiliated Sixth People's Hospital, Shanghai 200233, China
| | - Lingwen Ying
- Department of Endocrinology and Metabolism, Shanghai Clinical Center for Diabetes, Shanghai Key Laboratory of Diabetes Mellitus, Shanghai Diabetes Institute, Shanghai Jiao Tong University Affiliated Sixth People's Hospital, Shanghai 200233, China
| | - Junling Tang
- Department of Endocrinology and Metabolism, Shanghai Clinical Center for Diabetes, Shanghai Key Laboratory of Diabetes Mellitus, Shanghai Diabetes Institute, Shanghai Jiao Tong University Affiliated Sixth People's Hospital, Shanghai 200233, China
| | - Lu Dong
- Department of Endocrinology and Metabolism, Shanghai Clinical Center for Diabetes, Shanghai Key Laboratory of Diabetes Mellitus, Shanghai Diabetes Institute, Shanghai Jiao Tong University Affiliated Sixth People's Hospital, Shanghai 200233, China
| | - Yuqian Bao
- Department of Endocrinology and Metabolism, Shanghai Clinical Center for Diabetes, Shanghai Key Laboratory of Diabetes Mellitus, Shanghai Diabetes Institute, Shanghai Jiao Tong University Affiliated Sixth People's Hospital, Shanghai 200233, China
| | - Jian Zhou
- Department of Endocrinology and Metabolism, Shanghai Clinical Center for Diabetes, Shanghai Key Laboratory of Diabetes Mellitus, Shanghai Diabetes Institute, Shanghai Jiao Tong University Affiliated Sixth People's Hospital, Shanghai 200233, China
| | - Weiping Jia
- Department of Endocrinology and Metabolism, Shanghai Clinical Center for Diabetes, Shanghai Key Laboratory of Diabetes Mellitus, Shanghai Diabetes Institute, Shanghai Jiao Tong University Affiliated Sixth People's Hospital, Shanghai 200233, China
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19
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Gabrial SGN, Shakib MCR, Gabrial GN. Effect of Pseudocereal-Based Breakfast Meals on the First and Second Meal Glucose Tolerance in Healthy and Diabetic Subjects. Open Access Maced J Med Sci 2016; 4:565-573. [PMID: 28028392 PMCID: PMC5175500 DOI: 10.3889/oamjms.2016.115] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2016] [Revised: 10/01/2016] [Accepted: 10/02/2016] [Indexed: 12/23/2022] Open
Abstract
BACKGROUND Many studies have indicated that the incidence of serious diabetic complications may be reduced through strict glycemic control. A low glycemic index diet is one tool to improve insulin resistance and improve glycemic control in type 2 diabetes mellitus (T2DM). AIM The objective was to study the effect of pseudocereals-based breakfasts (quinoa and buckwheat) on glucose variations at first meal (breakfast) and second meal (standardised lunch) in healthy and diabetic subjects. SUBJECTS AND METHODS Twelve healthy subjects and 12 patients with Type 2 DM (not- insulin dependent) were recruited in the study. Subjects were provided with quinoa and buckwheat breakfast meals. A standardised lunch was provided 4 h after breakfast. Postprandial blood glucose response after breakfast and the second meal effect was measured in healthy and diabetic subjects. Incremental area under the curve (IAUC) values for glucose was measured in response to the breakfast and lunch. The glycemic index of the 2 pseudocereals-based test breakfasts was determined. A white wheat bread (WWB) was served as a reference breakfast meal. RESULTS In post-breakfast analyses, healthy subjects showed that buckwheat meal had significantly lower IAUC values for blood glucose compared to WWB reference meal (P < 0.001) while quinoa meal showed no significance. In diabetic subjects, buckwheat and quinoa meals had significantly lower IAUC values for blood glucose compared to WWB reference meal (P < 0.001 and P < 0.05 respectively). Blood glucose concentrations started to decline gradually for the quinoa and buckwheat but not for WWB in all healthy and diabetic subjects and returned to near-fasting baseline levels by 210 min. Post-lunch analyses indicated higher IAUC for the two breakfast types in healthy and diabetic subjects. In addition, the quinoa and buckwheat breakfast meals were followed by a significantly flatter blood glucose response to the second meal for the period between 270 and 330 min. At the end of the second meal period, values were below or near-fasting baseline levels in the breakfast period. The blood glucose concentration after consuming quinoa meal showed a high peak at 30 min similar to that of WWB reference meal. This peak resulted in a high glycemic index (GI) for quinoa (89.4). The GI of buckwheat recorded a low value (26.8). CONCLUSION The two studied pseudocereals; quinoa and buckwheat have high potential to improve glucose tolerance at the first and second meal (lunch) and are recommended to be introduced in our daily diet for healthy and diabetic subjects.
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Affiliation(s)
- Shreef G. N. Gabrial
- National Research Centre, Nutrition and Food Science Department, El Buhouth St., Dokki, Cairo 12311, Egypt
| | - Marie-Christine R. Shakib
- National Research Centre, Nutrition and Food Science Department, El Buhouth St., Dokki, Cairo 12311, Egypt
| | - Gamal N. Gabrial
- National Research Centre, Nutrition and Food Science Department, El Buhouth St., Dokki, Cairo 12311, Egypt
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Wang P, Tao H, Jin Z, Xu X. Impact of water extractable arabinoxylan from rye bran on the frozen steamed bread dough quality. Food Chem 2016; 200:117-24. [DOI: 10.1016/j.foodchem.2016.01.027] [Citation(s) in RCA: 47] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2015] [Revised: 01/04/2016] [Accepted: 01/08/2016] [Indexed: 11/17/2022]
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21
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Stamataki NS, Yanni AE, Karathanos VT. Non-cereal ingredients for the attenuation of glycaemic response to bread: a review of the clinical evidence. Food Funct 2016; 7:2926-36. [DOI: 10.1039/c6fo00440g] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Abstract
Enrichment of bread with non-cereal ingredients could favourably influence postprandial glucose response to bread.
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Affiliation(s)
- Nikoleta S. Stamataki
- Laboratory of Chemistry-Biochemistry-Physical Chemistry of Foods
- Department of Nutrition and Dietetics
- Harokopio University of Athens
- Athens
- Greece
| | - Amalia E. Yanni
- Laboratory of Chemistry-Biochemistry-Physical Chemistry of Foods
- Department of Nutrition and Dietetics
- Harokopio University of Athens
- Athens
- Greece
| | - Vaios T. Karathanos
- Laboratory of Chemistry-Biochemistry-Physical Chemistry of Foods
- Department of Nutrition and Dietetics
- Harokopio University of Athens
- Athens
- Greece
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Phosphorus ingestion improves oral glucose tolerance of healthy male subjects: a crossover experiment. Nutr J 2015; 14:112. [PMID: 26514124 PMCID: PMC4627612 DOI: 10.1186/s12937-015-0101-5] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2015] [Accepted: 10/12/2015] [Indexed: 12/25/2022] Open
Abstract
Background Fasting serum phosphorus (P) was reported to be inversely related to serum glucose and insulin, while the impact of P ingestion is not well documented. The effect of P intake with or before glucose ingestion on postprandial glucose and insulin statuses was investigated. Method Two cross over experiments using healthy male subjects were conducted. Experiment 1: Overnight fasted subjects (n = 7) randomly received: 500 mg of P tablets, glucose (75 g) solution with placebo or 500 mg of P tablets. Experiment 2: Overnight fasted subjects (n = 8) underwent similar procedures to those of experiment 1, except that placebo or 500 mg P tablets were given 60 min prior to glucose ingestion. Results In both experiments, serum P decreased following glucose ingestion. Co-ingestion of P with glucose improved, at time 60 min, postprandial glucose (P < 0.05), insulin (P < 0.05), and insulin sensitivity index (p < 0.006), while P pre-ingestion failed to exert similar effect. Conclusion This study suggests that postprandial glucose and insulin are affected by exogenous P supply, especially when co-ingested with glucose.
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Giménez-Bastida JA, Zieliński H. Buckwheat as a Functional Food and Its Effects on Health. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:7896-913. [PMID: 26270637 DOI: 10.1021/acs.jafc.5b02498] [Citation(s) in RCA: 161] [Impact Index Per Article: 17.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/06/2023]
Abstract
Buckwheat (BW) is a gluten-free pseudocereal that belongs to the Polygonaceae family. BW grain is a highly nutritional food component that has been shown to provide a wide range of beneficial effects. Health benefits attributed to BW include plasma cholesterol level reduction, neuroprotection, anticancer, anti-inflammatory, antidiabetic effects, and improvement of hypertension conditions. In addition, BW has been reported to possess prebiotic and antioxidant activities. In vitro and animal studies suggest that BW's bioactive compounds, such as D-chiro-inositol (DCI), BW proteins (BWP), and BW flavonoids (mainly rutin and quercetin) may be partially responsible for the observed effects. The purpose of this paper is to review the recent research regarding the health benefits of BW, in vitro and in vivo, focusing on the specific role of its bioactive compounds and on the mechanisms by which these effects are exerted.
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Affiliation(s)
- Juan Antonio Giménez-Bastida
- Division of Food Science, Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences , Tuwima 10, P.O. Box 55, 10-748 Olsztyn, Poland
| | - Henryk Zieliński
- Division of Food Science, Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences , Tuwima 10, P.O. Box 55, 10-748 Olsztyn, Poland
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Influence of ingredients and chemical components on the quality of Chinese steamed bread. Food Chem 2014; 163:154-62. [DOI: 10.1016/j.foodchem.2014.04.067] [Citation(s) in RCA: 128] [Impact Index Per Article: 12.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2013] [Revised: 03/05/2014] [Accepted: 04/15/2014] [Indexed: 11/20/2022]
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