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Lipids are important components in human nutrition; however, their increased intake contributes to the development of obesity and can lead to multiple long-term complications. Pancreatic lipase (triacylglycerol acylhydrolase, EC 3.1.1.3) is a key enzyme for the absorption of dietary triglycerides. Interference with fat hydrolysis results in the reduced utilization of ingested lipids, therefore inhibition of lipases decreases fat absorption. Extracts from 106 species of medicinal plants, vegetables and fruits were screened for potential lipase inhibitory activity. p-Nitrophenylpalmitate and 5-bromo-4-chloro-3-indoxylpalmitate were used as substrates in an in vitro test with crude porcine pancreatic lipase. Bearberry (Arctostaphylos uva-ursi), garden pea (Pisum sativum), Norway spruce (Picea abies) and large-leaved lime (Tilia platyphyllos) extracts were the most active. Additionally, the activity of selected extracts with removed polyphenols was measured. Extracts of bearberry, garden pea and large-leaved lime are a promising source for developing functional foods or isolating active compounds.

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Dried buckwheat herb is used in medicinal products whereas fresh green plant parts, especially sprouts, are consumed as a vegetable. The herb contains fagopyrins, which cause sensitivity to light after ingestion. The aim of this study was to investigate the impact of different growing conditions and the development phase on the content of fagopyrin and phenolic compounds in buckwheat sprouts. Total flavonoid and total phenol contents, fagopyrin content and antioxidant activity were determined spectrophotometrically. Fagopyrin and flavonoids were located almost exclusively in cotyledons. Based on a comparison to hypericin toxicity, the recommendable intake of buckwheat sprouts was estimated to be less than 40 g per day.

Buckwheat is a pseudocereal with a strong characteristic aroma. Compounds responsible for the aroma of buckwheat groats were recently identified, but the distribution of aromatic compounds between different fractions of the buckwheat kernel (flour, bran, and husk) is not yet known. In this study, the composition of aromatic compounds in buckwheat seed fractions was investigated and compared to the composition of aromatic compounds in groats produced from the same batch of buckwheat seeds. Volatiles from each sample were extracted with simultaneous distillation/extraction with a Likens‐Nickerson apparatus. Extracts were analyzed by gas chromatography coupled with mass spectrometry (GC‐MS) with electron ionization. Apart from the aroma molecules present in all fractions, compounds that are present only in flour or bran, but not in groats, were also found. Furthermore, some compounds were identified only in buckwheat groats but not in buckwheat flour or bran [octanal, (E,E)‐2,4‐heptadienal, (E)‐2‐decenal, and (E,E)‐2,4‐decadienal], others were identified only in husks [(E)‐2‐hexenal, heptanal, (E,E)‐2,4‐hexadienal, phenylacetaldehyde, and alpha‐bisabolol].