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

Karolina Christa and Maria Soral-Śmietana
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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

Czech Journal of Food Sciences, 2008, vol. 26, issue 3, 153-162

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:

Keywords: buckwheat grains; nutritional components; resistant starch and dietary fibre; healing effect of components; dietary and prophylactic value; allergic reaction of buckwheat proteins (search for similar items in EconPapers)
Date: 2008
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Citations: View citations in EconPapers (6)

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DOI: 10.17221/1602-CJFS

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