Background: Cultivated buckwheat include two species originating from China: common buckwheat (Fagopyrum esculentum) and tartary buckwheat (Fagopyrum tartaricum). Buckwheat can cause IgE-mediated allergy, including severe allergic reactions and anaph...
In recent years, food products manufactured with buckwheat and sprouts flours have attracted widespread interest due to their high nutritional value with various health benefits, becoming more and more popular. The purpose of this study was to assess...
With the goal of introducing specialty beers with full flavor and effective processing, craft and functional beer have revived old assortments and established new assortments in countries throughout the world. These unique selections are produced uti...
Tartary buckwheat (Fagopyrum tataricum Gaertn.) originates in mountain areas of western China, and it is mainly cultivated in China, Bhutan, northern India, Nepal, and central Europe. Tartary buckwheat shows greater cold resistance than common buckwh...
To obtain fungal strains that enhance plant growth in the rhizosphere soil of buckwheat, we utilized morphological and molecular biological methods to identify 10 fungal strains from the rhizosphere soil and subsequently evaluated their effects on se...
The effects of jet milling on the physicochemical properties of buckwheat flour and the quality characteristics of extruded whole buckwheat noodles (WBN) were investigated in this study. The results reveal that the application of jet milling signific...
Environmental conditions at different elevations are harsher at higher elevations and impose constraints upon plants. The response of common and Tartary buckwheats to environmental conditions at elevations between 300 and 1180 m above sea level (asl)...
Buckwheat (Fagopyrum esculentum) is recognized as an important traditional crop in some regions, and its taste is an important characteristic. Of the three cultivated buckwheat species, Tartary buckwheat (Fagopyrum tataricum) and perennial buckwheat...
Grains in the genus Fagopyrum have benefits to human health and are an excellent gluten-free raw material. Of all cereal foods, this genus has the highest total content of amino-acid nutrients necessary for humans; nutrients that are resistant to dig...
Buckwheat is a member of a genus of 23 species, where the two most common species are Fagopyrum esculentum (common buckwheat) and Fagopyrum tataricum (Tartary buckwheat). This pseudocereal is a source of micro and macro nutrients, such as gluten-free...
3 September 2024
Buckwheat and other grains have become influential in sustainable agriculture and food security owing to climate change. However, subpar storage conditions can result in the deterioration of the nutritional value and active components of buckwheat, m...
Background: Urticaria is a common disease with a marked influence on quality of life. The key cell involved is the mast cell, which can be activated by a vast variety of stimuli, and the major mediator is histamine. Allergic urticaria is a disorder w...
The use of entomogenous fungi as endophytes is currently an area of active research. Isaria cateniannulata is an important entomogenous fungus that has been employed for the active control of a range of pests in agricultural and forestry settings, bu...
Flavonoids from plants are particularly important in our diet. Buckwheat is a special crop that is rich in flavonoids. In this study, four important buckwheat varieties, including one tartary buckwheat and three common buckwheat varieties, were selec...
Tartary buckwheat (Fagopyrum tataricum (L.) Gaertn.) and common buckwheat (Fagopyrum esculentum Moench) are important sources of proteins with balanced amino-acid compositions, and thus of high nutritional value. The polyphenols naturally present in...
Tartary buckwheat has attracted more attention than common buckwheat due to its unique chemical composition and higher efficacy in the prevention of various diseases. The content of flavonoids in Tartary buckwheat (Fagopyrum tataricum (L.) Gaertn) is...
Resistant starch appears to have promising effects on hypertension, cardiovascular and enteric illness. The influence of resistant starch on intestinal physiological function has drawn great attention. In this study, we first analyzed the physicochem...
It is well known that both Fagopyrum esculentum species, buckwheat achenes and buckwheat germs, contain flavonoids, and that they can be considered functional foods. In the present study we have analyzed the total content of polyphenols (TPC) and fla...
Buckwheat is an important cereal crop with high nutritional and health value. Buckwheat disease greatly affects the quality and yield of buckwheat. The real-time monitoring of disease is an essential part of ensuring the development of the buckwheat...
Buckwheat is a promising pseudo cereal and its cultivation history can be traced back to thousands of years ago in China. Nowadays, buckwheat is not only an ordinary crop but also a symbol of healthy life because of its rich nutritional and pharmacol...
The aim was to investigate the effects of the cold dehulling of buckwheat seeds on their germination, total phenolic content (TPC), antioxidant activity (AA) and phenolics composition. Cold dehulling had no negative effects on germination rate and re...
Buckwheat is a nutritionally valuable crop, an alternative to common cereals also usable in gluten-free diets. The selection of buckwheat genotypes suitable for further breeding requires the characterization and evaluation of genetic resources. The m...
Buckwheat is returning to the countries of Central Europe; there are several reasons for this: firstly, due to its interesting chemical composition (proteins, fibre, and phenolic compounds), which is reflected in its nutritional value and potential h...
In this study, the aroma compounds of Huantai tartary buckwheat tea (TBH), three laboratory-produced scented tartary buckwheat teas, as well as the antioxidant activity of tea infusion was investigated. In total, 103 aroma components were isolated an...
Background and objectives: Buckwheat groat is a product that is eagerly consumed in many countries around the world, and its production consists primarily of the hydrothermal treatment (e.g., steaming, roasting, drying) and dehulling of buckwheat see...
Common buckwheat (Fagopyrum esculentum Mill.) is a pseudocereal that has recently gained increasing interest among both farmers and scientists. Its low soil requirements, high adaptability, and high resistance to diseases and pests allow it to be cul...
Buckwheat is recognized as an important traditional crop and supports local economies in several regions around the world. Buckwheat is used, for example, as a cereal grain, noodle and bread. In addition, buckwheat is also used as a sprout or a young...
Buckwheat, a dicotyledonous pseudocereal from the Polygonaceae family, has emerged as a crop of scientific and industrial interest due to its exceptional phytochemical profile, adaptability to different environments, and minimal agronomic input requi...
Dipeptidyl peptidase-4 (DPP-4) is a protease that degrades incretin and inhibits the secretion of insulin. Consequently, DPP-4 inhibition promotes insulin secretion and prevents the onset of type 2 diabetes. Given the growing interest in food-derived...
Tartary buckwheat (Fagopyrum tataricum Gaertn.) is grown in eastern and central Asia (the Himalayan regions of China, Nepal, Bhutan and India) and in central and eastern Europe (Luxemburg, Germany, Slovenia and Bosnia and Herzegovina). It is known fo...
The analysis of major and minor flavonoids, and antioxidant capacity of stems, leaves, flowers, unripe seeds and ripe seeds of common and tartary buckwheat plants collected during different growth periods was addressed in this study. The highest ruti...
Background: Fagopyrum tataricum, commonly referred to as tartary buckwheat, is a cultivated medicinal and edible crop renowned for its economic and nutritional significance. Following the publication of the buckwheat genome, research on its func...
Background: Buckwheat is a commonly cultivated crop with growing evidence that it is beneficial to gastrointestinal (GI) health. This systematic review summarizes the role of buckwheat in modifying GI health outcomes and microbiomes. Methods: Four me...
Buckwheat, a gluten-free pseudocereal, is rich in dietary fiber, minerals, high-quality proteins, vitamins, and essential amino acids. Buckwheat husk, a by-product of dehulling, contains high levels of bioactive compounds such as polyphenols and diet...
Tartary buckwheat (Fagopyrum tataricum (L.) Gaertn.) and common buckwheat (Fagopyrum esculentum Moench) are adapted to growing in harsh conditions of high altitudes. Ultraviolet radiation at high altitudes strongly impacts plant growth and developmen...
This study aimed to investigate the impact of partial replacement of Tartary buckwheat flour (TBF) with Tartary buckwheat bran flour (TBBF) on the quality, bioactive compounds content, and in vitro starch digestibility of Tartary buckwheat dried nood...
Tartary buckwheat bran, a byproduct of buckwheat milling, is commonly treated as waste. The present study examined the rutin content during successive infusions of roasted Tartary buckwheat bran and grain to develop a functional Tartary buckwheat tea...
For buckwheat, the optimal harvest period is difficult to determine—too early or too late a harvest affects the nutritional quality of buckwheat. In this paper, physical and chemical tests are combined with a method using near-infrared spectros...
The priority tasks of grain production sustainability are solving the problem of the significant total energy consumption of the full production cycle and adapting the existing equipment to use as part of equipment sets of low and medium productivity...
Tartary buckwheat (Fagopyrum tataricum Gaertn.) containing large amounts of functional compounds with antioxidant activity, such as rutin, has attracted substantial research attention due to its industrial applications. Particularly, the functional c...
Two tartary buckwheat samples (Xingku No.2 and Diqing) grown at three locations were analyzed for free and bound phenolic content and antioxidant properties. Moreover, the relative contributions of variety and growing environment to phenolic content...
The aim of this study was to further increase the amount of straw that can be used to produce solid biofuels, as currently only about 130–140 thousand of the 3 million tonnes of straw collected annually in Lithuania are used for solid biofuel p...
Buckwheat is an important coarse grain often grown in China’s marginal and dry mountainous areas; however, few empirical studies have quantified the factors that increase land productivity and encourage buckwheat farmers’ market participa...
Essential trace elements are required at very low quantities in the human body but are essential for various physiological functions. Each trace element has a specific role and a lack of these elements can easily cause a threat to health and can be p...
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 concentra...
Crop seeds are frequently colonised by fungi from the field or storage places. Some fungi can cause plant diseases or produce mycotoxins, compromising the use of seeds as seeding material, food or feed. We have investigated the effects of cold plasma...
This study investigated the effects of initial temperature treatments of gluten-free doughs made from Tartary buckwheat flour, and time of methanol extraction from the cooked doughs of neochlorogenic acid, an important polyphenol metabolite. The doug...
Salinity stress affects plants by reducing the water potential and causing ion imbalance or disturbances in ion homeostasis and toxicity. Salinity stress frequently causes both osmotic and ionic stress in plants, resulting in the increase or decrease...
In the world, wastes/residues from agricultural activities are rapidly increasing, causing environmental problems. These wastes/residues can be used for the production of biohydrogen as a raw material. In this context, buckwheat crop residue, which h...
Buckwheat noodles are mainly sold in the form of fresh and dried noodles in China. Among the noodles with varied proportions of extruded buckwheat flour (20% to 80%), the cooking or textural qualities of fresh and dried buckwheat noodles (FBN and DBN...
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