Buckwheat: A Useful Food and Its Effects on Human Health

Abstract

: Buckwheat is a plant used for many purposes, such as consumed as a food and used in the treatment of diseases. It is a good source of many vitamins and minerals and has balanced nutritional value. Because of its nutrient content and many positive effects on human health, buckwheat has become a functional food, recently. Main effects of buckwheat on human health are its hypotensive, hypoglycemic, hypocholesterolemic, neuroprotective and antioxidant effects. Thus, it is considered an alternative food component in dietary treatment for chronic and metabolic diseases, such as diabetes, hypertension and celiac disease. Also, its rich nutrient content supports daily diet and provides a better eating profile. As a result, buckwheat is accepted as a functional food, suggested to improve human health and is used in the treatment of diseases. The aim of this review is to explain some positive effects of buckwheat on human health.

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

“…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 ].…”

Plot Size, Number of Treatments and Replicates and Experimental Precision in Buckwheat

“…It has rapid growth, short cycle, tolerates acidity and develops in low-fertility soils (GONÇALVES et al, 2016). It can be used for human and animal consumption, as a medicinal plant and soil cover plant (ZIECH et al, 2015;GONÇALVES et al, 2016;GÖRGEN et al, 2016;PEREIRA et al, 2017;SKORA NETO;CAMPOS, 2017;ACCAME;ORTEGA, 2019;MIKHAILOVICH, 2019;YILMAZ;AYHAN;MERIÇ, 2020).…”

Edible Plant Sprouts: Health Benefits, Trends, and Opportunities for Novel Exploration

“…Initially, germinated legume seeds were the major type of sprouts consumed in the human diet whereas sprouted cereal grains have been mainly utilized as fodder for animals [ 3 ]. However, currently, a diverse range of sprouted foods originating from a broad range of seeds such as alfalfa, buckwheat, red cabbage, and broccoli sprouts have become popular and are widely consumed across the globe [ 4 , 5 ]. The growing popularity observed for sprouts is mainly due to their positive health impact.…”

“…Such compounds are known to possess antioxidant activity, antiviral activity, immune stimulant activity, and antidiabetic activity, among other functions in both humans and animals [ 6 ]. Across Asia, mostly in countries such as Japan, China, and Korea, the consumption of buckwheat sprouts in the form of noodles is significantly increasing [ 4 ]. Sprouted buckwheat is well-known for its antioxidant, antihypocholesterolemic, and neuroprotective functions [ 7 ] while red cabbage and broccoli sprouts are popular brassica vegetables that exhibit antimicrobial, anticancer, as well as anti-obesity properties [ 5 ].…”