Abstract
Background: Buckwheat (Fagopyrum spp.), a dicot pseudocereal, has an immense potential in the functional food sector pertinently due to high nutritional profile. It is a rich source of phenolic compounds, phytosterols, fagopyrins, dietary fibre, lignans, vitamins, minerals, antioxidants and unsaturated fatty acids. The buckwheat products include tea, honey, cakes, pancakes, cookies and soba noodles are gluten-free and are thus important for coeliac disease patients.
Objective: The current review discusses the comparative metadata analysis of amino acids, bioactive constituents and livelihood framework of buckwheat.
Conclusion: The biological value of buckwheat proteins is considerably high possessing the aminoacid score of 100 and the comparative metadata analysis revealed that it is richer in lysine, histidine and tryptophan than wheat, corn, barley and egg. Buckwheat seeds contain many fagopyritols amongst which fagopyritols A1 is an active constituent in insulin signaling and thus helps to treat diabetes and polycystic ovarian syndrome. The buckwheat crop is on decline which needs attention for its conservation, cultivation and improvement thus we present its livelihood framework for human welfare.
Keywords: Buckwheat, functional foods, livelihood framework, nutraceutical, polycystic, ovarian syndrome, dicot pseudocereal.
Graphical Abstract
[2]
Farooq S, Rehman RU, Pirzadah TB, Malik B, Dar FA, Tahir I.
Cultivation, agronomic practices and growth performance of buckwheat.
In: Zhou M, Kreft I, Woo S-H, Chrungoo N, Wieslander G,
Eds. Molecular breeding and nutritional aspects of buckwheat. Elsevier:
The Netherlands 2016; pp. 299-319.
[http://dx.doi.org/10.1016/B978-0-12-803692-1.00023-7]
[http://dx.doi.org/10.1016/B978-0-12-803692-1.00023-7]
[3]
Li SQ, Zhang QH. Advances in the development of functional foods from buckwheat. Crit Rev Food Sci Nutr 2001; 41(6): 451-64.
[http://dx.doi.org/10.1080/20014091091887] [PMID: 11592684]
[http://dx.doi.org/10.1080/20014091091887] [PMID: 11592684]
[4]
Koyama M, Nakamura C, Nakamura K. Changes in phenols contents from buckwheat sprouts during growth stage. J Food Sci Technol 2013; 50(1): 86-93.
[http://dx.doi.org/10.1007/s13197-011-0316-1] [PMID: 24425891]
[http://dx.doi.org/10.1007/s13197-011-0316-1] [PMID: 24425891]
[5]
Qin P, Ma T, Wu L, Shan F, Ren G. Identification of tartary buckwheat tea aroma compounds with gas chromatography-mass spectrometry. J Food Sci 2011; 76(6): S401-7.
[http://dx.doi.org/10.1111/j.1750-3841.2011.02223.x] [PMID: 22417522]
[http://dx.doi.org/10.1111/j.1750-3841.2011.02223.x] [PMID: 22417522]
[6]
Liu CL, Chen YS, Yang JH, Chiang BH. Antioxidant activity of tartary (Fagopyrum tataricum (L.) Gaertn.) and common (Fagopyrum esculentum moench) buckwheat sprouts. J Agric Food Chem 2008; 56(1): 173-8.
[http://dx.doi.org/10.1021/jf072347s] [PMID: 18072736]
[http://dx.doi.org/10.1021/jf072347s] [PMID: 18072736]
[7]
Pirzadah TB, Malik B, Tahir I, Rehman RU. Buckwheat: an introspective
and future perspective in Kashmir Himalayas. Proceedings
of the 12th International Symposium on Buckwheat, Laško, August
21-25 Pernica: Fagopyrum. pp. 212-5.
[8]
Alvarez-Jubete L, Arendt LEK, Gallagher E. Nutritive value of pseudocereals and their increasing use as functional gluten-free ingredients. Trends Food Sci Technol 2010; 21: 106-13.
[http://dx.doi.org/10.1016/j.tifs.2009.10.014]
[http://dx.doi.org/10.1016/j.tifs.2009.10.014]
[9]
Kim SJ, Maeda T, Sarker MZI, et al. Identification of anthocyanins in the sprouts of buckwheat. J Agric Food Chem 2007; 55(15): 6314-8.
[http://dx.doi.org/10.1021/jf0704716] [PMID: 17580874]
[http://dx.doi.org/10.1021/jf0704716] [PMID: 17580874]
[10]
Kayashita J, Shimaoka I, Nakajoh M, Kishida N, Kato N. Consumption of a buckwheat protein extract retards 7,12-dimethylbenz[alpha]anthracene-induced mammary carcinogenesis in rats. Biosci Biotechnol Biochem 1999; 63(10): 1837-9.
[http://dx.doi.org/10.1271/bbb.63.1837] [PMID: 10586513]
[http://dx.doi.org/10.1271/bbb.63.1837] [PMID: 10586513]
[11]
Liu Z, Ishikawa W, Huang X, et al. A buckwheat protein product suppresses 1,2-dimethylhydrazine-induced colon carcinogenesis in rats by reducing cell proliferation. J Nutr 2001; 131(6): 1850-3.
[http://dx.doi.org/10.1093/jn/131.6.1850] [PMID: 11385078]
[http://dx.doi.org/10.1093/jn/131.6.1850] [PMID: 11385078]
[12]
Li L, Lietz G, Seal C. Buckwheat and CVD risk markers: a systematic review and meta-analysis. Nutrients 2018; 10(5): 619.
[http://dx.doi.org/10.3390/nu10050619] [PMID: 29762481]
[http://dx.doi.org/10.3390/nu10050619] [PMID: 29762481]
[13]
Giménez-Bastida JA, Zieliński H. Buckwheat as a functional food and its effects on health. J Agric Food Chem 2015; 63(36): 7896-913.
[http://dx.doi.org/10.1021/acs.jafc.5b02498] [PMID: 26270637]
[http://dx.doi.org/10.1021/acs.jafc.5b02498] [PMID: 26270637]
[14]
Guo X, Yao H, Chen Z. Effect of heat, rutin and disulfide bond reduction on in vitro pepsin digestibility of Chinese tartary buckwheat protein fractions. Food Chem 2007; 102: 118-22.
[http://dx.doi.org/10.1016/j.foodchem.2006.04.039]
[http://dx.doi.org/10.1016/j.foodchem.2006.04.039]
[15]
Krkoškova B, Mrazova Z. Prophylactic components of buckwheat. Food Res Int 2005; 38: 561-8.
[http://dx.doi.org/10.1016/j.foodres.2004.11.009]
[http://dx.doi.org/10.1016/j.foodres.2004.11.009]
[16]
Wang Y, Campbell CG. Buckwheat production, utilization, and research in China. Fagopyrum 2004; 21: 123-33.
[17]
Wang Q, Takao Ogura T, Wang L. Research and development of new products from bitter-buckwheat. Curr Adv Buckwheat Res 1995; pp. 873-9.
[18]
Choi YS, Lee HH, Park CH. Food, chemical and nutraceutical research on buckwheat in Korea: Literature survey. Fagopyrum 2003; 20: 73-80.
[19]
Milisavljević MDj, Timotijević GS, Radović SR, Brkljacić JM, Konstantinović MM, Maksimović VR. Vicilin-like storage globulin from buckwheat (Fagopyrum esculentum Moench) seeds. J Agric Food Chem 2004; 52(16): 5258-62.
[http://dx.doi.org/10.1021/jf049519v] [PMID: 15291505]
[http://dx.doi.org/10.1021/jf049519v] [PMID: 15291505]
[20]
Ahmed AN, Khalid A, Ahmad NA, Abbasi MSZ, Latif MA. Phytochemicals and biofunctional properties of buckwheat: a review. J Agric Sci 2013; 1-21.
[21]
Skerritt JH. Molecular comparison of alcohol-soluble wheat and buckwheat proteins. Cereal Chem 1986; 63: 365-9.
[22]
Ikeda K. Buckwheat: composition, chemistry, and processing. Adv Food Nutr Res 2002; 44: 395-434.
[http://dx.doi.org/10.1016/S1043-4526(02)44008-9] [PMID: 11885141]
[http://dx.doi.org/10.1016/S1043-4526(02)44008-9] [PMID: 11885141]
[23]
Qian J, Kuhn M. Physical properties of buckwheat starches from various origins. Starke 1999; 51: 81-5.
[http://dx.doi.org/10.1002/(SICI)1521-379X(199903)51:2<81:AID-STAR81>3.0.CO;2-I]
[http://dx.doi.org/10.1002/(SICI)1521-379X(199903)51:2<81:AID-STAR81>3.0.CO;2-I]
[24]
Dziedzic K, Gorecka D, Kucharska M, Przybylska B. Influence of technological process during buckwheat groats production on dietary fibre content and sorption of bile acids. Food Res Int 2012; 47: 279-83.
[http://dx.doi.org/10.1016/j.foodres.2011.07.020]
[http://dx.doi.org/10.1016/j.foodres.2011.07.020]
[25]
Steadman KJ, Burgoon MS, Schuster RL, Lewis BA, Edwardson SE, Obendorf RL. Fagopyritols, D-chiro-inositol, and other soluble carbohydrates in buckwheat seed milling fractions. J Agric Food Chem 2000; 48(7): 2843-7.
[http://dx.doi.org/10.1021/jf990709t] [PMID: 10898633]
[http://dx.doi.org/10.1021/jf990709t] [PMID: 10898633]
[26]
Horbowicz M, Obendorf RL. Fagopirytol accumulation and germination of buckwheat seeds matured at 15, 22, 30°C. Crop Sci 2005; 45: 1-11.
[http://dx.doi.org/10.2135/cropsci2004.0431]
[http://dx.doi.org/10.2135/cropsci2004.0431]
[27]
Horbowicz M, Brenac P, Obendorf RL. Fagopyritol B1, O-α-D-galactopyranosyl-(1-->2)-D-chiro-inositol, a galactosyl cyclitol in maturing buckwheat seeds associated with desiccation tolerance. Planta 1998; 205(1): 1-11.
[http://dx.doi.org/10.1007/s004250050290] [PMID: 9599801]
[http://dx.doi.org/10.1007/s004250050290] [PMID: 9599801]
[28]
Fonteles MC, Almeida MQ, Larner J. Antihyperglycemic effects of 3-O-methyl-D-chiro-inositol and D-chiro-inositol associated with manganese in streptozotocin diabetic rats. Horm Metab Res 2000; 32(4): 129-32.
[http://dx.doi.org/10.1055/s-2007-978606] [PMID: 10824707]
[http://dx.doi.org/10.1055/s-2007-978606] [PMID: 10824707]
[29]
Steadman KJ, Fuller DJ, Obendorf RL. Purification and molecular structure of two digalactosyl D-chiro-inositols and two trigalactosyl D-chiro-inositols from buckwheat seeds. Carbohydr Res 2001; 331(1): 19-25.
[http://dx.doi.org/10.1016/S0008-6215(00)00320-7] [PMID: 11284502]
[http://dx.doi.org/10.1016/S0008-6215(00)00320-7] [PMID: 11284502]
[30]
Obendorf RL, Sensenig EM, Wu J, et al. Soluble carbohydrates in mature soybean seed after feeding D-chiro-inositol, myo-inositol, or D-pinitol to stem-leaf-pod explants of low-raffinose, low-stachyose lines. Plant Sci 2008; 175: 650-5.
[http://dx.doi.org/10.1016/j.plantsci.2008.06.013]
[http://dx.doi.org/10.1016/j.plantsci.2008.06.013]
[31]
Janet M, Horbowicz M, Obendorf RL. Cyclitolgalactosides in embryoes of buckwheat steam leaf-seed explants fed d-chiro-inositol, myo-inositol or d-pinitol. Seed Sci Res 2005; 25: 329-38.
[32]
Stibilj V, Kreft I, Smrkolj P, Osvald J. Enhanced selenium content in buckwheat (Fagopyrum esculentum Moench) and pumpkin (Cucurbita pepo L.) seeds by foliar fertilization. Eur Food Res Technol 2004; 219: 142-4.
[http://dx.doi.org/10.1007/s00217-004-0927-0]
[http://dx.doi.org/10.1007/s00217-004-0927-0]
[33]
Ikeda S, Yamashita Y, Tomura K, Kreft I. Nutritional comparison in mineral characteristics between buckwheat and cereals. Fagopyrum 2006; 23: 61-5.
[34]
Campbell CG, Heller J, Engels JMM. Buckwheat Fagopyrum esculentum. Moench. IPGRI Rome, Italy 1997.
[35]
Bonafaccia G, Marocchini M, Kreft I. Composition and technological properties of the flour and bran from common and tartary buckwheat. Food Chem 2003; 80: 9-15.
[http://dx.doi.org/10.1016/S0308-8146(02)00228-5]
[http://dx.doi.org/10.1016/S0308-8146(02)00228-5]
[36]
Kim SL, Son YK, Hwang JJ, Kim SK, Hur HS, Park CH. Development and utilization of buckwheat sprouts as functional vegetables. Fagopyrum 2001; 18: 49-54.
[37]
Ahmed A, Khalid N, Ahmad A, Abbasi NA, Latif MSZ, Randhawa MA. J Agric Sci 2014; 152: 349-69.
[http://dx.doi.org/10.1017/S0021859613000166]
[http://dx.doi.org/10.1017/S0021859613000166]
[38]
Kim SL, Kim SK, Park CH. Introduction and nutritional evaluation of buckwheat sprouts as a new vegetable. Food Res Int 2004; 37: 319-27.
[http://dx.doi.org/10.1016/j.foodres.2003.12.008]
[http://dx.doi.org/10.1016/j.foodres.2003.12.008]
Article Metrics
9