A review: The nutrition components, active substances and flavonoid accumulation of Tartary buckwheat sprouts and innovative physical technology for seeds germinating

Abstract

Compared with the common grain, Tartary buckwheat enjoys higher nutritional value. Some distinctive nutrition associated with physiological activity of Tartary buckwheat is valuable in medicine. In addition, it’s a good feed crop. In the paper, the main components (starch, protein, amino acid, fatty acid and mineral) and polyphenol bioactive components in Tartary buckwheat and its sprouts were reviewed, and the accumulation of flavonoids in sprouts during germination, especially the methods, synthetic pathways and mechanisms of flavonoid accumulation was summarized. The research on bioactive components and health benefits of Tartary buckwheat also were reviewed. Besides, the applications of innovative physical technology including microwave, magnetic, electromagnetic, ultrasonic, and light were also mentioned and highlighted, which could promote the enrichment of some active substances during seeds germination and growth of Tartary buckwheat sprouts. It would give a good support and benefit for the research and processing of Tartary buckwheat and its sprouts in next day.

The Impact of a Polyphenol-Rich Supplement on Epigenetic and Cellular Markers of Immune Age: A Pilot Clinical Study

“…Hydroxymethylbutyrate (HMB) was also included in the study product as this is a naturally-occuring byproduct of leucine metabolism linked to improvement in age-related metrics including muscle loss (Engelen and Deutz, 2018). Tartary buckwheat is particularly enriched in leucine (Dong et al, 2023). Test product was consumed at 4 capsules per day, taken as 2 capsules twice per day close to 12 hours apart.…”

Tartary Buckwheat (Fagopyrum tataricum) FtTT8 Inhibits Anthocyanin Biosynthesis and Promotes Proanthocyanidin Biosynthesis

“…Therefore, sprouts have become increasingly popular as functional greens worldwide [12,13]. Additionally, Tartary buckwheat sprouts contain no allergic proteins that exist in the seeds and contain anthocyanins that are absent in the seeds [14][15][16]. Anthocyanin is a kind of water-soluble natural pigment that belongs to the flavonoid family.…”