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Buckwheat grains and buckwheat products - nutritional and prophylactic value of their components - a review

Author

Listed:
  • Karolina CHRISTA

    (Department of Functional Properties of Food, Division of Food Science, Institute of Animal Reproduction and Food Research of Polish Academy of Sciences, Olsztyn, Poland)

  • Maria SORAL-ŚMIETANA

    (Department of Functional Properties of Food, Division of Food Science, Institute of Animal Reproduction and Food Research of Polish Academy of Sciences, Olsztyn, Poland)

Abstract

Buckwheat is introduced into the diet as an alternative crop of renewed interest due to its nutritive and health-promoting value. Experiments with animal models have demonstrated that buckwheat flour may alleviate diabetes, obesity, hypertension, and hypercholesterolemia. A number of nutraceutical compounds exist in buckwheat grains and other tissues. These are a rich source of starch, proteins, antioxidants, and dietary fibre as well as trace elements. The biological value (BV) of buckwheat proteins is comparable to BV of other protein sources. Besides high-quality proteins, buckwheat grains contain some components with prophylactic value: flavonoids, fagopyrins, or thiamin-binding proteins. For the food industry, buckwheat grains are a valuable raw material to be used for the production of functional foods. Buckwheat flour may be a valuable and important ingredient in diets or food products, taking into consideration its nutritive value and potential promotion of human health.Keywords:

Suggested Citation

  • Karolina CHRISTA & Maria SORAL-ŚMIETANA, 2008. "Buckwheat grains and buckwheat products - nutritional and prophylactic value of their components - a review," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 26(3), pages 153-162.
    • Handle: RePEc:caa:jnlcjf:v:26:y:2008:i:3:id:1602-cjfs
    DOI: 10.17221/1602-CJFS
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    Cited by:

    1. Renata Winterová & Marie Pokorná Bartošková & Zdeněk Kejík & Jana Rysová & Ivana Laknerová & Marian Urban & Zuzana Šmídová, 2021. "Food allergies and intolerances - A review," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 39(5), pages 329-339.
    2. Krzysztof DZIEDZIC & Danuta GÓRECKA & Aurelie MARQUES & Magdalena RUDZIŃSKA & Grażyna PODOLSKA, 2015. "Content of phytosterols in raw and roasted buckwheat groats and by-products," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 33(5), pages 424-430.
    3. Urszula Krupa-Kozak & Małgorzata Wronkowska & Maria Soral-Śmietana, 2011. "Effect of buckwheat flour on microelements and proteins contents in gluten-free bread," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 29(2), pages 103-108.
    4. A. Vollmannová & E. Margitanová & T. Tóth & M. Timoracká & D. Urminská & T. Bojňanská & I. Čičová, 2013. "Cultivar influence on total polyphenol and rutin contents and total antioxidant capacity in buckwheat, amaranth, and quinoa seeds," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 31(6), pages 589-595.
    5. Yan-Fei Huang & Lian-Xin Peng & Yuan Liu & Zhi-Feng Zhang & Lu-Yang LV & Gang Zhao, 2013. "Evaluation of essential and toxic elements concentrations in different parts of buckwheat," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 31(3), pages 249-255.

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