Estimation of in vitro neuroprotective properties and quantification of rutin and fatty acids in buckwheat (Fagopyrum esculentum Moench) cultivated in Turkey

Gülpinar, Ali Rifat; Orhan, İlkay Erdoğan; Kan, Asuman; Şenol, Fatma Sezer; Çelik, Şadiye Ayşe; Kartal, Murat

doi:10.1016/j.foodres.2011.08.011

Cited by 57 publications

(32 citation statements)

References 42 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…2) seems to bind through interactions with -electrons from the aromatic residues along the gorge, mainly with Trp 84 [5]. Besides these two sub-sites, the active site also contains another location known as Peripheral Anionic Site (PAS), at the entrance of the gorge, which comprises another set of aromatic residues, Tyr 72 72 (in TcAChE). This site is where the inhibitor molecules are "selected" to modulate the catalytic activity of the enzyme [11] and several studies have revealed that binding to the PAS sub-site could change the conformation of the active site, thus inhibiting enzyme activity [12].…”

Section: Acetylcholinesterase Enzymementioning

confidence: 99%

“…Lastly, phytochemical-rich foods also contain compounds other than polyphenols, such as terpenes and alkaloids that may also be effective AChE inhibitors either alone or in synergy with phenolics. In vivo phytochemicals and other components will not function as single molecules in the body and may explain the AChE inhibitory activity of single compounds and extract mixtures in vitro [60,61,[71][72][73][74][77][78][79]. Evidence suggests that synergies within and between chemical groups may take place and should be considered.…”

Section: Open Issues and Concluding Remarksmentioning

confidence: 99%

See 1 more Smart Citation

Polyphenols as acetylcholinesterase inhibitors: Structural specificity and impact on human disease

Roseiro

Serralheiro

2012

Nutrition and Aging

View full text Add to dashboard Cite

The present review focuses on the emerging evidence regarding the potential of polyphenols to act as acetylcholinesterase inhibitors. This enzyme plays a fundamental role in the body and its inhibition may play a role in the control of various pathologies, including Myasthenia gravis, Glaucoma and Alzheimer's disease. Polyphenols are present throughout the human diet and their potential effects in ameliorating the quality of life and to prevent human ageing are the subject of numerous and varied research. In this review we outline the potential influence of polyphenols on acetylcholinesterase with a particular view to describing their actions in the brain. Following an introduction to the biochemical actions of the enzyme and its active site, we will present an overview of the reported actions of polyphenols, in particular flavonoids and tannins, to act as acetylcholinesterase inhibitors. We will also highlight structure-activity relationships and how metabolism of polyphenols during absorption affects their function. Finally, we discuss the evidence for some foods to possess acetylcholinesterase inhibitor activity.

show abstract

Section: Acetylcholinesterase Enzymementioning

confidence: 99%

Section: Open Issues and Concluding Remarksmentioning

confidence: 99%

Polyphenols as acetylcholinesterase inhibitors: Structural specificity and impact on human disease

Roseiro

Serralheiro

2012

Nutrition and Aging

View full text Add to dashboard Cite

show abstract

“…It has recently been introduced for cultivation in Turkey as well (Gulpinar et al, 2012). Buckwheat is utilized as a bakery…”

Section: Introductionmentioning

confidence: 99%

Sensory and textural evaluation of gluten-free biscuits containing buckwheat flour

Oksuz

Karakaş

2016

Cogent Food & Agriculture

View full text Add to dashboard Cite

Five different formulations containing buckwheat (Fagopyrum esculentum) flour were used in this study to produce biscuit samples which were then analyzed for proximate composition, textural and sensory properties. The different formulations based on incorporation of egg white, carob syrup, and purified starches into the dough formulation yielded final products with different nutritional, sensory, and textural properties. Use of carob syrup to replace table sugar resulted in biscuits with higher outer appearance scores and significantly harder texture. Purified starch substitution on the other hand resulted in high fracturability values. They also had lower protein and higher energy contents. Egg white substitution was aimed at increasing cohesion in the biscuit dough, however, the dough texture of the plain formulation was also acceptable and very subtle differences in biscuit quality were observed with this alteration in the basic formula.

show abstract

“…Bonafaccia et al (2003) found comparable results on fatty acids distribution to ours on one common and one tartary buckwheat cultivar. Gulpinar et al (2012) reported lower contents of palmitic and linoleic acid in their study on common buckwheat variety.…”

Section: Resultsmentioning

confidence: 87%

Nutrient Evaluation of Different Buckwheat Genetic Resources

Sinkovič

Meglič

Velikonja-Bolta

et al. 2017

AGR

View full text Add to dashboard Cite

Common buckwheat (Fagopyrum esculentum Moench) and tartary buckwheat (Fagopyrum tataricum Gaerth.) are underutilized pseudo-cereals and both considered nutritional food. Eight common and eleven tartary buckwheat accessions acquired from Slovenian plant gene bank were grown at the experimental fields of the Agricultural Institute of Slovenia in 2014. Dried grains were homogenised and analysed for several nutrient parameters: moisture content (11-14% dry weight, DW), total proteins (11-16 % DW), dietary fibre (15-19 % DW), ash (2-6 % DW) and total fats (1.8-2.6 % DW). The fatty acids (C14:0, C16:0, C18:0, C18:1n9, C18:2n6, C18:3n3, C20:0) were determined using gas chromatography, free amino acids (Gly, Glu, Arg, Lys, Asp, Ser, Phe, Ala, Val, Thr, Pro, Ile, Met, His, Cys, Leu, Tyr) by the highperformance liquid chromatography and multi-mineral analysis (K, P, Si, S, Ca, Fe, Cl, Ti, Zn) using X-ray fluorescence spectroscopy. The results show significant differences between two buckwheat species, and their gene bank accessions for investigated nutritional parameters.

show abstract

Estimation of in vitro neuroprotective properties and quantification of rutin and fatty acids in buckwheat (Fagopyrum esculentum Moench) cultivated in Turkey

Cited by 57 publications

References 42 publications

Polyphenols as acetylcholinesterase inhibitors: Structural specificity and impact on human disease

Polyphenols as acetylcholinesterase inhibitors: Structural specificity and impact on human disease

Sensory and textural evaluation of gluten-free biscuits containing buckwheat flour

Nutrient Evaluation of Different Buckwheat Genetic Resources

Contact Info

Product

Resources

About