Nutritional and bioactive characteristics of buckwheat, and its potential for developing gluten-free products: An updated overview.
Food Sci Nutr
; 11(5): 2256-2276, 2023 May.
Article
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| MEDLINE
| ID: mdl-37181307
ABSTRACT
In the present era, food scientists are concerned about exploiting functional crops with nutraceutical properties. Buckwheat is one of the functional pseudocereals with nutraceutical components used in the treatment of health-related diseases, malnutrition, and celiac diseases. As a preferred diet as a gluten-free product for celiac diseases, buckwheat is a good source of nutrients, bioactive components, phytochemicals, and antioxidants. The general characteristics and better nutritional profile of buckwheat than other cereal family crops were highlighted by previous investigations. In buckwheats, bioactive components like peptides, flavonoids, phenolic acids, d-fagomine, fagopyritols, and fagopyrins are posing significant health benefits. This study highlights the current knowledge about buckwheat and its characteristics, nutritional constituents, bioactive components, and their potential for developing gluten-free products to target celiac people (1.4% of the world population) and other health-related diseases.
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Colección:
01-internacional
Banco de datos:
MEDLINE
Idioma:
En
Revista:
Food Sci Nutr
Año:
2023
Tipo del documento:
Article