Treasure from garden: Bioactive compounds of buckwheat

Abstract

Highlights An extensive review on diverse bioactive components of buckwheat. Versatile beneficial phytochemicals are abundant in buckwheat. Buckwheat has a wide range of pharmacological and beneficial health effects. Huge research scope on Fagopyrum cymosum to identify the beneficial phytochemicals.

Comparison of Plant Morphology, Yield and Nutritional Quality of Fagopyrum esculentum and Fagopyrum tataricum Grown under Field Conditions in Belgium

“…It is also used to produce noodles, porridge, bread, pancakes, sprouts for salads and smoothies, and even drinks [ 18 ]. Buckwheat is considered to have high nutritional value and medicinal qualities and its benefits have been highlighted in several reviews [ 2 , 4 , 9 , 10 , 18 , 19 , 20 , 21 , 22 ]. Buckwheat is known to be gluten-free which makes it interesting for people with celiac disease [ 20 ].…”

“…Finally, buckwheat contains high concentrations of antioxidants such as polyphenols and flavonoids [ 9 ]. The potential health benefits of buckwheat consumption include anticancer, anti-inflammatory, hypoglycemic, and hypocholesterolemic activities, which are presumably associated with health-promoting compounds such as proteins and phenolic compounds [ 9 , 22 , 24 , 25 ]. These qualities have increased buckwheat demand in recent years and have attracted the attention of food scientists and their research [ 21 , 22 ].…”

Breeding Buckwheat for Increased Levels of Rutin, Quercetin and Other Bioactive Compounds with Potential Antiviral Effects

“…Fagopyrin is another secondary metabolite that is found in the green plant parts (e.g., sprouts, leaves) and less so in the grain [64][65][66]. Six fagopyrin derivatives were identified in three species of Fagopyrum (i.e., F. esculentum, F. tataricum, F. cymosum), as fagopyrins A to F [10,67]. The highest fagopyrin levels have been reported for F. cymosum flowers, at 20.7 mg/g dry weight, with high levels also found in common buckwheat flowers and leaves, at ≤4.83 mg/g and 0.32 to 2.3 mg/g, respectively [66].…”

“…The levels of fagopyrin are at their highest during seed germination, and light is important for the transformation of protofagopyrins to fagopyrins, as increased fagopyrin levels have been shown to accompany increased light conditions [10,67,68]. Fagopyrin is involved in the regulation of the mycelial growth, morphology and pathogenicity of fungi [69].…”

“…The consumption of large quantities of the green parts of buckwheat plants can also provoke fagopyrism, a condition of photosensitisation that can cause skin irritation, oedema and a serous exudate. In buckwheat grain, however, fagopyrin levels are lower than those of other antioxidative compounds, thus avoiding these negative effects on human health [10].…”