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Phytochemicals and biofunctional properties of buckwheat:a review
Distribution of Free and Bound Phenolic Compounds in Buckwheat Milling Fractions. Martín-García Beatriz,Pasini Federica,Verardo Vito,Gómez-Caravaca Ana María,Marconi Emanuele,Caboni Maria Fiorenza Foods (Basel, Switzerland) Buckwheat is a rich source of phenolic compounds that have shown to possess beneficial effect to reduce some diseases due to their antioxidant power. Phenolic compounds are present in the free and in the bound form to the cell wall that are concentrated mainly in the outer layer (hull and bran). Hull is removed before the milling of buckwheat to obtain flours. In order to evaluate the phenolic composition in dehulled buckwheat milling fractions, it was carried out a determination of free and bound phenolic compounds in dehulled whole buckwheat flour, light flour, bran flour, and middling flour by high-performance liquid chromatography-mass spectrometry (HPLC-MS). The most abundant free phenolic compounds were rutin and epiafzelchin-epicatechin--dimethylgallate, whereas the most abundant bound phenolic compounds were catechin and epicatechin in all buckwheat flours. Besides, the highest content of free phenolic compounds was obtained in bran flour (1249.49 mg/kg d.w.), whereas the greatest bound phenolic content was in middling (704.47 mg/kg d.w.) and bran flours (689.81 mg/kg d.w.). Thus, middling and bran flours are naturally enriched flours in phenolic compounds that could be used to develop functional foods. 10.3390/foods8120670
Breeding Buckwheat for Increased Levels of Rutin, Quercetin and Other Bioactive Compounds with Potential Antiviral Effects. Luthar Zlata,Germ Mateja,Likar Matevž,Golob Aleksandra,Vogel-Mikuš Katarina,Pongrac Paula,Kušar Anita,Pravst Igor,Kreft Ivan Plants (Basel, Switzerland) Common buckwheat ( Moench) and Tartary buckwheat ( (L.) Gaertn.) are sources of many bioactive compounds, such as rutin, quercetin, emodin, fagopyrin and other (poly)phenolics. In damaged or milled grain under wet conditions, most of the rutin in common and Tartary buckwheat is degraded to quercetin by rutin-degrading enzymes (e.g., rutinosidase). From Tartary buckwheat varieties with low rutinosidase activity it is possible to prepare foods with high levels of rutin, with the preserved initial levels in the grain. The quercetin from rutin degradation in Tartary buckwheat grain is responsible in part for inhibition of α-glucosidase in the intestine, which helps to maintain normal glucose levels in the blood. Rutin and emodin have the potential for antiviral effects. Grain embryos are rich in rutin, so breeding buckwheat with the aim of producing larger embryos may be a promising strategy to increase the levels of rutin in common and Tartary buckwheat grain, and hence to improve its nutritional value. 10.3390/plants9121638
Erratum to: Rectocutaneous fistula with transmigration of the suture: a rare delayed complication of vault fixation with the sacrospinous ligament. Kadam Pratima Datta,Chuan Han How International urogynecology journal There was an oversight in the Authorship of a recent Images in Urogynecology article titled: Rectocutaneous fistula with transmigration of the suture: a rare delayed complication of vault fixation with the sacrospinous ligament (DOI 10.1007/ s00192-015-2823-5). We would like to include Adj A/P Han How Chuan’s name in the list of authors. Adj A/P Han is a Senior Consultant and Department Head of Urogynaecology at the KK Hospital for Women and Children, Singapore. 10.1007/s00192-016-2952-5
Buckwheat proteins: functionality, safety, bioactivity, and prospects as alternative plant-based proteins in the food industry. Jin Jian,Ohanenye Ikenna C,Udenigwe Chibuike C Critical reviews in food science and nutrition The need for protein in human nutrition is rapidly increasing because of the increasing world population and consumer preference for high-protein foods. Plant proteins are gaining attention as sustainable means of meeting the global protein need due to their lower carbon footprint. Nonetheless, the food industry has neglected or underutilized many plant proteins, including buckwheat protein. Buckwheat is a pseudocereal and its groats contain beneficial components such as proteins, dietary fiber, vitamins, and bioactive polyphenols. The protein quality of buckwheat seeds varies between the tartary and common buckwheat types; both are gluten-free and contain considerable amount of indispensable amino acids. This review provides a detailed discussion on the profile, amino acid composition, digestibility, allergenicity, functional properties, and bioactivity of buckwheat proteins. Prospects of processing buckwheat for improving protein digestibility and deactivating allergenic epitopes were also discussed. Based on the literature, buckwheat protein has a tremendous potential for utilization in structuring food products and developing peptide-based functional foods for disease prevention. Future research should develop new processing technologies for further improvement of the quality and functional properties of buckwheat protein in order to facilitate its utilization as an alternative plant-based protein toward meeting the global protein supply. 10.1080/10408398.2020.1847027
henolics levels in different parts of common buckwheat (Fagopyrumesculentum) achenes
Nutritional comparison of tartary buckwheat with common buckwheat and minor cereals