Contemporary Traditional Vegetables in Japan: Physiological Function of Buckwheat Sprouts

Abstract

Sprouted buckwheat (germinated buckwheat seeds) has been traditionally used in the Tsugaru region of Japan. It has been consumed in the Aomori Prefecture, Tsugaru area, for over 350 years. As these buckwheat sprouts are technically the shoots of the plant, they offer several beneficial nutrients. Phytochemicals (metabolic products of plants), such as amino acids and polyphenols, are known to increase markedly upon seed germination. In recent years, attention to the worldwide slow-food orientation and low-glycemic index foods (low-GI foods) has increased. Phytochemicals such as rutin and quercetin, which are abundant in vegetables of the area are attracting attention; thus, studies on the effects of these compounds are increasing. The increase in phytochemical and antioxidant power during germination has turned buckwheat sprouts into a possible functional food, which can allegedly be proclaimed a new vegetable of high commercial value. Here, we discuss traditional vegetables and the phytochemicals present in them and elaborate on the results of our recent study.

Pilot Study: Does Contamination with Enniatin B and Beauvericin Affect the Antioxidant Capacity of Cereals Commonly Used in Animal Feeding?

“…These values are in agreement with those presented by Yamanouchi et al [ 35 ], in which the mean value of antioxidant capacity of various plant samples was equal to 0.646 mM uric acid equivalents. This result is in agreement with several studies that demonstrated the higher antioxidant capacity of barley compared with other cereals [ 3 , 36 , 37 ].…”

“…The highest TAC value (p < 0.001), expressed as mM uric acid equivalents, was observed in barley compared with wheat and corn, according to the highest phenolic content found that likely produced the stronger antioxidant capacity and an assortment of other bioactive phytochemicals [34]. These values are in agreement with those presented by Yamanouchi et al [35], in which the mean value of antioxidant capacity of various plant samples was equal to 0.646 mM uric acid equivalents. This result is in agreement with several studies that demonstrated the higher antioxidant capacity of barley compared with other cereals [3,36,37].…”