Prophylactic components of buckwheat

Krkoskova, B.; Mrázová, Zuzana

doi:10.1016/j.foodres.2004.11.009

Cited by 199 publications

(141 citation statements)

References 38 publications

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“…It has been confirmed by the comparison of the content of proteins determined earlier in commercial tests of Polish and Brazilian buckwheat grains (Soral-Śmietana 1984). Bran milling fractions of buckwheat have been shown to be characterised by a high concentration of proteins (Qian & Kuhn 1999;Krkošková & Mrázová 2005), whereas the protein concentration in the hull is low, aboud 4%, however, in the embryo it reaches 55.9% (Pomeranz & Sachs 1972). Buckwheat flour contains from 8.5% to near 19% of proteins depending on the variety, pesticides used, and fertilisation that are likely to affect the total concentration of buckwheat proteins (Fornal 1999).…”

Section: Chemical and Nutritional Components Of Buckwheat Grainsmentioning

confidence: 99%

“…Among a variety of buckwheat species, nine have agricultural and nutritional value. Two buckwheat species are commonly cultivated: common buckwheat (F. esculentum) and tartary buckwheat (F. tartaricum) (Krkošková & Mrázová 2005).…”

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confidence: 99%

“…Buckwheat grains are an important source of microelements, such as: Zn, Cu, Mn, Se (Stibilj et al 2004), and macroelements: K, Na, Ca, Mg (Wei et al 2003). With 80% unsaturated fatty acids more than 40% are constituted by polyunsaturated fatty acid (PUFA) (Krkošková & Mrázová 2005). The significant contents of rutin, catechins and other polyphenols as well as their potential antioxidant activity are also of significance to the dietary value (Oomah & Mazza 1996;Wanatabe 1998).…”

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

Christa¹,

2008

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Christa K., Soral-Śmietana M. (2008): Buckwheat grains and buckwheat products -nutritional and prophylactic value of their components -a review. Czech J. Food Sci., 26: 153-162.Buckwheat is introduced into the diet as an alternative crop of renewed interest due to its nutritive and healthpromoting 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 thiaminbinding 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.

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Section: Chemical and Nutritional Components Of Buckwheat Grainsmentioning

confidence: 99%

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

Christa¹,

2008

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“…Proteins content in buckwheat flour was reported to range from 8.5 to 18.9%, depending on the variety (Krkošková & Mrázová 2005;Christa & Soral-Śmietana 2008). Buckwheat grains are also a source of microelements, such as: Zn, Cu, Mn, Se (Stibilj et al 2004), and macroelements: K, Na, Ca, Mg (Wei et al 2003).…”

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Effect of buckwheat flour on microelements and proteins contents in gluten-free bread

Krupa‐Kozak¹,

Wronkowska²,

Soral‐Śmietana³

2011

Czech J. Food Sci.

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Krupa-Kozak U., Wronkowska M., Soral-Śmietana M. (2011): Effect of buckwheat flour on microelements and proteins contents in gluten-free bread. Czech J. Food Sci., 29: 103-108.Coeliac disease is an autoimmune gluten-sensitive entheropathy. The only available treatment for it is the life-long adherence to a gluten-free diet although these products are often poor in proteins, minerals, and vitamins. The current study was designed to investigate the effect of buckwheat flour incorporation to a gluten-free experimental formulation on the size-related parameters, and microelements and proteins contents. Buckwheat flour affected positively the technological quality of bread, like bread specific volume index and loaf size. Increasing concentration of buckwheat flour (10-40%) in bread affected the proportional enrichment in proteins and microelements, especially in copper and manganese.

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“…Because buckwheat grains are rich in starch, proteins and fiber, they are added to many foods, such as bread and pasta-in order to increase the healthy properties of the food [17][18][19][20][21][22][23]. Buckwheat husk exhibits anticancer properties in relation to different lines of cancer cells [24].…”

Section: Introductionmentioning

confidence: 99%

Interaction of skullcap (Scutellaria baicalensis Georgi) and buckwheat (Fagopyrum esculentum Moench) extracts with lipid bilayers

Pruchnik

Włoch

Żyłka

et al. 2015

J Therm Anal Calorim

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In this paper, we report the effect of skullcap (Scutellaria baicalensis Georgi) root (SR) and buckwheat (Fagopyrum esculentum Moench) husk and stalk (BH and BS) extracts on lipid organization and fluidity of model membranes, examined by monitoring of the thermotropic phase transition of dimyristoylphosphatidylcholine (DMPC) with differential scanning calorimetry, attenuated total reflection Fourier transform infrared spectroscopy (ATR-FTIR) and fluorescence spectroscopy. Despite the very high biological activity of these extracts, such a study has not been undertaken previously. Calorimetric results on the thermotropic parameters of DMPC membranes suggest that BH and BS extracts modify them to a greater extent than SR. Fluorescence and ATR-FTIR results confirm that the compounds contained in the SR extract concentrate in the hydrophilic area of the DMPC bilayer, causing an increase in the order of the polar heads of the lipid, and they do not penetrate the hydrophobic area. Compounds contained in the BS and BH extracts also concentrate in the hydrophilic area of the bilayer; however, they partially affect the hydrophobic-hydrophilic interface of the bilayer as well as the upper part of the acyl chain region.

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Prophylactic components of buckwheat

Cited by 199 publications

References 38 publications

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

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

Effect of buckwheat flour on microelements and proteins contents in gluten-free bread

Interaction of skullcap (Scutellaria baicalensis Georgi) and buckwheat (Fagopyrum esculentum Moench) extracts with lipid bilayers

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