Czech J. Food Sci., 2008, 26(3):153-162 | DOI: 10.17221/1602-CJFS

Buckwheat grains and buckwheat products - nutritional and prophylactic value of their components - a review

Karolina CHRISTA, Maria SORAL-ŚMIETANA
Department of Functional Properties of Food, Division of Food Science, Institute of Animal Reproduction and Food Research of Polish Academy of Sciences, Olsztyn, Poland

Buckwheat is introduced into the diet as an alternative crop of renewed interest due to its nutritive and health-promoting value. Experiments with animal models have demonstrated that buckwheat flour may alleviate diabetes, obesity, hypertension, and hypercholesterolemia. A number of nutraceutical compounds exist in buckwheat grains and other tissues. These are a rich source of starch, proteins, antioxidants, and dietary fibre as well as trace elements. The biological value (BV) of buckwheat proteins is comparable to BV of other protein sources. Besides high-quality proteins, buckwheat grains contain some components with prophylactic value: flavonoids, fagopyrins, or thiamin-binding proteins. For the food industry, buckwheat grains are a valuable raw material to be used for the production of functional foods. Buckwheat flour may be a valuable and important ingredient in diets or food products, taking into consideration its nutritive value and potential promotion of human health.Keywords:

Keywords: buckwheat grains; nutritional components; resistant starch and dietary fibre; healing effect of components; dietary and prophylactic value; allergic reaction of buckwheat proteins

Published: June 30, 2008  Show citation

ACS AIP APA ASA Harvard Chicago IEEE ISO690 MLA NLM Turabian Vancouver
CHRISTA K, SORAL-ŚMIETANA M. Buckwheat grains and buckwheat products - nutritional and prophylactic value of their components - a review. Czech J. Food Sci.. 2008;26(3):153-162. doi: 10.17221/1602-CJFS.
Share...
Download citation
  • BibTeX (.bib)
  • Bookends (.ris)
  • EasyBib (.ris)
  • EndNote (.enw)
  • EndNote 8 (.xml)
  • ISI WoS (.isi)
  • Medlars (.medlars)
  • Mendeley (.ris)
  • MODS (.xml)
  • Papers (.ris)
  • RefWorks (.txt)
  • RefManager (.ris)
  • RIS (.ris)
  • MS Word (.xml)
  • Zotero (.ris)
    • Open full article

    References

    1. AACC Report (2001): The definition of dietary fibre. Cereal Foods World, 46: 112-126.
    2. Acquistucci R., Fornal J. (1997): Italian buckwheat (Fagopyrum esculentum) starch: Physico-chemical and functional characterization and in vitro digestibility. Nahrung, 41: 281-284. Go to original source... Go to PubMed...
    3. Asp N.G., Björck I., Nyman M. (1993): Physiological effects of cereal dietary fibre. Carbohydrate Polymers, 21: 183-187. Go to original source...
    4. Aubrecht E., Biacs P.A. (1999): Immunochemical analysis of buckwheat proteins, prolamins and their allergenic character. Acta Alimentaria, 28: 261-268. Go to original source...
    5. Aubrecht E., Biacs P.A. (2001): Characterization of buckwheat grain proteins and its products. Acta Alimentaria, 30: 71-80. Go to original source...
    6. Bárta J., Kalinová J., Moudrý J., Čurn V. (2004): Effects of environmental factors on protein content and composition in buckwheat flour. Cereal Research Communications, 32: 541-548. Go to original source...
    7. Bharali S., Chrungoo N.K. (2003): Amino acid sequence of the 26 kDa subunit of legumin-type seed storage protein of common buckwheat (Fagopyrum esculentum Moench): molecular characterization and phylogenetic analysis. Phytochemistry, 63: 1-5. Go to original source... Go to PubMed...
    8. Bird A.R., Brown I.L., Topping D.L. (2000): Starches, resistant starches, the gut microflora and human health. Current Issues in Intestinal Microbiology, 1: 25-37. Go to PubMed...
    9. Bonafaccia G., Marocchini M., Kreft I. (2003): Composition and technological properties of the flour and bran from common and tartary buckwheat. Food Chemistry, 80: 9-15. Go to original source...
    10. Brennan Ch.S. (2005): Dietary fibre, glycaemic response and diabetes. Molecular Nutrition & Food Research, 49: 560-570. Go to original source... Go to PubMed...
    11. Bryngelsson S., Jonhsson M., Normén L., Dutta P., Andersson H. (1999): Plant sterols in cereal products, In: Sanberg A.S., Andersson H., Amado R., Schlemmer H., Serra F. (eds.): Bioactive Inositol Phosphates and Phytosterols in Food. Cost 916. Office for Official Publications of the European Communities, Luxemburg: 131-138.
    12. Campbell C.G. (1997): Buckwheat Fagopyrum esculentum Moench. International Plant Genetic Resources Institute, CAB International.
    13. Chao P.L., Hsiu S., Hou Y. (2002): Flavonoids in herbs: biological fates and potential interactions with xenobiotics. Journal of Food and Drug Analysis, 10: 219-228.
    14. Dietrych-Szóstak D., Oleszek W. (1999): Effect of processing on the flavonoid content in buckwheat (Fagopyrum esculentum Moench) grain. Journal of Agricultural and Food Chemistry, 47: 4383-4387. Go to original source... Go to PubMed...
    15. Dietrych-Szóstak D., Oleszek W. (2001): Obróbka technologiczna a zawartość antyoksydantów w przetworach gryczanych. Przemysł Spożywczy, 1: 42-43.
    16. Fabjan N., Rode J., Koŝir I.J., Zhang Z., Kreft I. (2003): Tatary buckwheat (Fagopyrum tartaricum Gaertn.) as a source of dietary rutin and quercetin. Journal of Agricultural and Food Chemistry, 51: 6452-6455. Go to original source... Go to PubMed...
    17. Fornal Ł., Śmietana Z., Soral-Śmietana M., Fornal J., Szpendowski J. (1985): Products extruded from buckwheat flour and its mixtures with milk proteins. II. Chemical characteristics and physico-chemical properties of proteins and starch of products extruded from buckwheat flour and its mixtures with milk proteins. Acta Alimentaria Polica, 11: 397-411.
    18. Fornal Ł., Śmietana Z., Soral-Śmietana M., Szpendowski J. (1987a): Sposób otrzymywania preparatów z gryki metodą ekstruzji. Patent No. 142619.
    19. Fornal Ł., Śmietana Z., Soral-Śmietana M., Szpendowski J. (1987b): Chemical characteristics and physico-chemical properties of the extruded mixtures of cereal starches. Starch/Stärke, 39: 75-78. Go to original source...
    20. Fornal Ł. (1999): Chemizm nasion gryki i kierunki spożywczego wykorzystania. Biuletyn Naukowy, 4: 7-17.
    21. Gheldof N., Wang X.H., Engeseth N.J. (2003): Buckwheat honey increases serum antioxidant capacity in humans. Journal of Agricultural and Food Chemistry, 51: 1500-1505. Go to original source... Go to PubMed...
    22. Gibson G.R., Williams C.M., Guillon F. (2000): Defining dietary fibre. In: Gibson G.R., Williams C.M (eds): Functional Foods. Woodhead Publishing Limited and CRC Press LLC, Cambridge: 316-317. Go to original source...
    23. Handoyo T., Maeda T., Urisu A., Adachi T., Morita M. (2006): Hypoallergenic buckwheat flour preparation by Rhizopus oligosporus and its application to soba noodle. Food Research International, 39: 598-605. Go to original source...
    24. Holasova M., Fiedlerova V., Smricinova H., Orsak M., Lachman J., Vavreinova S. (2002): Buckwheat - the source of antioxidant activity in functional foods. Food Research International, 35: 207-211. Go to original source...
    25. Horbowicz M., Brenac P., Obendorf R.L. (1998): Fagopyritol B1, 0-α-d-galactopyranosyl-(1→2)-d-chiro-inositol, a galactosyl cyclitol in maturing buckwheat seeds associated with desiccation tolerance. Planta, 205: 1-11. Go to original source... Go to PubMed...
    26. Horbowicz M., Obendorf R.L. (2005): Fagopirytol accumulation and germination of buckwheat seeds matured at 15, 22, 30°C. Crop Science, 45: 1-11. Go to original source...
    27. Huff M.W., Carroll K.K. (1980): Effects of dietary protein on turnover, oxidation, and absorption of cholesterol, and on steroid excretion in rabbits. Journal of Lipid Research, 21: 546-548. Go to original source... Go to PubMed...
    28. Janet M., Horbowicz M., Obendorf R.L. (2005): Cyclitol galactosides in embryoes of buckwheat steamleaf-seed explants fed d-chiro-inositol, myo-inositol or d-pinitol. Seed Science Research 25: 329-338. Go to original source...
    29. Jelińska M. (2005): Kwasy tłuszczowe - czynniki modyfikujące procesy nowotworow. Biuletyn Wydział Farmaceutyczny Akademii Medycznej w Warszawie, 1: 1-14. Go to original source...
    30. Kato N., Kayashita J., Tomotake H. (2001): Nutritional and physiological functions of buckwheat protein. Recent Research Development Nutrition, 4: 113-119.
    31. Kayashita J., Shimaoka I., Nakajoh M. (1995): Hypocholesterolemic effect of buckwheat protein extract in rats fed cholesterol enriched diet. Nutrition Research, 15: 691-698. Go to original source...
    32. Kayashita J., Shimaoka I., Nakajoh M., Yamazaki M., Kato N. (1997): Consumption of buckwheat protein lowers plasma cholesterol and raise faecal neutral sterols in cholesterol-fed rats because of its low digestibility. Journal of Nutrition, 127: 1395-1400. Go to original source... Go to PubMed...
    33. Kim S.L., Kim S.K., Park C.H. (2004): Introduction and nutritional evaluation of buckwheat sprouts as a new vegetable. Food Research International, 37: 319-327. Go to original source...
    34. Kitabayashi H., Ujihara A., Hirose T., Minami M. (1995): Varietal differences and heritability for rutin content in common buckwheat, Fagopyrum ecsulentum Moench. Breeding Science, 45: 75-79. Go to original source...
    35. Kozikowski W., Cichoń R., Soral-Śmietana M. (1989): Wpływ temperatury procesu ekstruzji na wartość odżywczą białka mąki gryczanej. Acta Academiae Agriculturae ac Technicae Olstenensis. Technologia Alimentorum, 23: 113-120.
    36. Kreft I., Srabanja V., Ikeda S., Ikeda K., Bonafaccia G. (1996): Dietary value of buckwheat. Research Reports Biotechnical Faculty of the University of Lubljana, 67: 73-78.
    37. Kreft I., Plestenjak A., Golob T., Skrabanja V., Rudolf M., Draslar K. (1999a): Functional value of buckwheat as affected by the content of inositol, phosphate, minerals, dietary fiber and protein. In: Sanberg A.S., Andersson H., Amado R., Schlemmer H., Serra F. (eds): Bioactive Inositol Phosphates and Phytosterols in Food. Cost 916. Office for Official Publications of the European Communities, Luxemburg: 69-72.
    38. Kreft S., Knapp M., Kreft. I. (1999b): Extraction of rutin from buckwheat (Fagopyrum esculentum Moench) seeds and determination by capillary electrophoresis. Journal of Agricultural and Food Chemistry, 47: 4649-4652. Go to original source... Go to PubMed...
    39. Krkošková B., Mrázová Z. (2005): Prophylactic components of buckwheat. Food Research International, 38: 561-568. Go to original source...
    40. Kunachowicz H. (2001): Wartość odżywcza produktów i potraw. In: Kunachowicz H. (ed.): Dieta bezglutenowa co wybrać? Wydawnictwo Lekarskie PZWL, Warszawa: 9-25.
    41. Li S., Zhang Q.H. (2001): Advances in the development of functional foods from buckwheat. Critical Reviews in Food Science and Nutrition, 41: 451-464. Go to original source... Go to PubMed...
    42. Ličen M., Kreft I. (2005): Buckwheat (Fagopyrum esculentum Moench) low molecular weight seed proteins are restricted to the embryo and not detectable in the endosperm. Plant Physiology and Biochemistry, 43: 862-865. Go to original source... Go to PubMed...
    43. Liu Z., Ishikawa W., Huang X., Tomotake H., Watanabe H., Kato N. (2001): Buckwheat protein product suppresses 1,2-dimethylohydrazine-induced colon carcinogenesis in rats by reducing cell proliferation. Nutrition and Cancer - Research Communication: 1850-1853. Go to original source... Go to PubMed...
    44. Misawo N., Iwao S. (1996): Biofunctionabilities and applications of buckwheat protein extract (BWPE). Food Industry, 1: 27-35.
    45. Mitsunaga T., Iwashima A., Matsuda M., Shimizu M. (1986): Isolation and properties of thiamine-binding protein from buckwheat seed. Cereal Chemistry, 63: 332-335.
    46. Morita N., Maeda T., Sai R., Miyake K., Yoshioka H., Urisu A., Adachi T. (2006): Studies on distribution of protein and allergen in graded flours prepared from whole buckwheat grains. Food Research International, 39: 782-790. Go to original source...
    47. Normén L. (2001): Phytosterols - intake and metabolic effect. In: Sanberg A.S., Andersson H., Amado R., Schlemmer H., Serra F. (eds.): Bioactive Inositol Phosphates and Phytosterols in food. Cost 916. Office for Official Publications of the European Communities, Luxemburg: 185-189.
    48. Obendorf R.L., Steadman K.J., Fuller D.J., Horbowicz M., Lewis B.A. (2000): Molecular structure of fagopirytol A1 (0-α-d-galactopyranosyl-(1→3)-d-chiro-inositol) by NMR. Carbohydrate Research, 328: 623-627. Go to original source... Go to PubMed...
    49. Ohsawa R., Tsutsumi T. (1995): Inter-varietal variations of rutin content in common buckwheat flour (Fagopyrum esculentum Moench). Euphytica, 86: 183-189. Go to original source...
    50. Oomah D.B., Mazza G. (1996): Flavonoids and antioxidative activities in buckwheat. Journal of Agricultural and Food Chemistry, 44: 1746-1750. Go to original source...
    51. Pomeranz Y., Sachs I.B. (1972): Scanning electron microscopy of buckwheat kernel. Cereal Chemistry, 49: 23-25.
    52. Préstamo G., Pedrazuela A., Peňas E., Lasunción M.A., Arroyo G. (2003): Role of buckwheat diet on rats as prebiotic and healthy food. Nutrition Research, 23: 803-814. Go to original source...
    53. Przybylski R., Lee Y.C., Eskin N.A.M. (1998): Antioxidant and radical-scavenging activities of buckwheat seed components. Journal of the American Oil Chemists' Society, 75, 11: 1595-1601. Go to original source...
    54. Qian J., Kuhn M. (1999): Physical properties of buckwheat starches from various origins. Starch/Stärke, 51: 81-85. Go to original source...
    55. Radović S.R., Maksimović V.R., Varkonji-Gasić E.I. (1999): Characterization of buckwheat seed storage proteins. Journal of Agricultural and Food Chemistry, 44: 972-974. Go to original source...
    56. Rujner J. (2002): Celiakia (choroba trzewna). In: Rujner J., Cichańska B.A. (eds.): Dieta bezglutenowa i bezmleczna dla dzieci i dorosłych. Wydawnictwo Lekarskie PZWL, Warszawa: 9-22.
    57. Schynder G., Roffy M., Pin R., Flammer Y., Lange H., Eberly F. (2001): Decreased rate of coronary restenosis after lowering of plasma homocysteine levels. New England Journal of Medicine, 345: 1593-1600. Go to original source... Go to PubMed...
    58. Śmietana Z., Fornal Ł., Szpendowski J., SoralŚmietana M., Fornal J. (1985): Products extruded from buckwheat flour and its mixtures with milk proteins. I. Technological aspects of extrusions and their relationship with the expansion and porosity of structure. Acta Alimentaria Polonica, 3: 275-284.
    59. Śmietana Z., Fornal Ł., Szpendowski J., SoralŚmietana M., Fornal J. (1988): Utilization of milk proteins and cereal starches to obtain co-extrudates. Nahrung, 32: 545-551. Go to original source... Go to PubMed...
    60. Soral-Śmietana M. (1984): Białka ziarna gryki. Postępy Nauk Rolniczych, 3: 35-46.
    61. Soral-Śmietana M., Fornal Ł., Fornal J. (1984a): Characteristics of lipids in buckwheat grain and isolated starch and their changes after hydrothermal processing. Nahrung, 28: 483-492. Go to original source...
    62. Soral-Śmietana M., Fornal Ł., Fornal J. (1984b): Characteristics of buckwheat grain starch and the effect of hydrothermal processing upon its chemical composition, properties and structure. Starch/Stärke, 36: 153-158. Go to original source...
    63. Soral-Śmietana M. (1987): Kompleksy amylozowo - tłuszczowe w zbożowych produktach ekstrudowanych. Przemysł Spożywczy, 41: 288-290.
    64. Soral-Śmietana M. (1992): Badania interakcji skrobi zbożowych z tłuszczowcami, indukowanych cieplnie w procesach technologicznych. Acta Academiae Agriculturae ac Technicae Olstenensis. Technologia Alimentorum, 429: 3-57.
    65. Steadman K.J., Burgoon M.S., Lewis B.A., Edwardson S.E., Obendorf R.L. (2000): Minerals, phytic acid, tannin and rutin in buckwheat seed milling fractions. Journal of the Science of Food and Agriculture, 81: 1094-1100. Go to original source...
    66. Steadman K.J., Burgoon M.S., Lewis B.A., Edwardson S.E., Obendorf R.L. (2001): Buckwheat seed milling fraction: description, macronutrient composition and dietary fibre. Journal of Cereal Science, 33: 271-278. Go to original source...
    67. Stempińska K., Soral-Śmietana M. (2006): Składniki chemiczne i ocena fizykochemiczna ziarniaków gryki - porównanie trzech polskich odmian. Żywność Nauka Technologia Jakość, 13 (2/47) Supplement: 348-357.
    68. Stempińska K., Soral-Śmietana M., Zieliński H., Michalska A. (2007): Wpływ obróbki termicznej na skład chemiczny i właściwości przeciwutleniające ziarniaków gryki. Żywność Nauka Technologia Jakość, 14 (5/54): 64-74.
    69. Stibilj V., Kreft I., Smrkolj P., Osvald J. (2004): Enhanced selenium content in buckwheat (Fagopyrum esculentum Moench) and pumpkin (Cucurbita pepo L.) seeds by foliar fertilisation. European Food Research and Technology, 219: 142-144. Go to original source...
    70. Sugiyama K., Kushima Y.D., Muramatu K. (1985): Effects of sulfur-containing amino acids and glycine on plasma cholesterol diet. Agricultural and Biological Chemistry, 49: 3455-3461. Go to original source...
    71. Tomotake H., Shimaoka I., Kayashita J., Yokoyama F., Nakajoh M., Kato N. (2000): A buckwheat protein product suppresses gallstone formation and plasma cholesterol more strongly than soy protein isolate in hamsters. Journal of Nutrition, 130: 1670-1674. Go to original source... Go to PubMed...
    72. Tomotake H., Shimaoka I., Kayashita J., Yokoyama F., Nakajoh M., Kato N. (2001): Stronger suppression of plasma cholesterol and enhancement of the fecal excretion of steroids by a buckwheat protein product than by a soy protein isolate in rats on a cholesterolfree diet. Bioscience, Biotechnology, and Biochemistry, 65: 1412-1414. Go to original source... Go to PubMed...
    73. Tomotake H., Shimaoka I., Kayashita J., Nakajoh M., Kato N. (2002): Physico-chemical and functional properties of buckwheat protein product. Journal of Agricultural and Food Chemistry, 50: 2125-2129. Go to original source... Go to PubMed...
    74. Tomotake H., Yamamoto N., Yanaka N., Ohinata H., Yamazaki R., Kayashita J., Kato N. (2006): High protein flour supresses hypercholesterolemia in rats and gallstone formation in mice by hypercholesterolemic diet and body fat in rats because of its low protein digestibility. Nutrition, 22: 166-173. Go to original source... Go to PubMed...
    75. Wanatabe M. (1998): Catechins as antioxidant from buckwheat (Fagopyrum esculentum Moench) groats. Journal of Agricultural and Food Chemistry, 46: 839-845. Go to original source...
    76. Wanatabe K., Shimizu M., Adachi T., Mitsunaga T. (1999): Characterization of thiamin-binding protein in buckwheat seeds. Journal of Nutritional Science and Vitaminology, 78: 323-328. Go to original source... Go to PubMed...
    77. Wei Y., Zhang G.Q., Li Z.X. (1995): Study on nutritive and physico-chemical properties of buckwheat flour. Nahrung, 39: 48-54. Go to original source...
    78. Wei Y., Hu X., Zhang G., Ouyang S. (2003): Studies on the amino acid and mineral content of buckwheat protein fractions. Nahrung/Food, 47: 114-116. Go to original source... Go to PubMed...
    79. Wronkowska M., Soral-Śmietana M., Krupa U., Biedrzycka E. (2006): In vitro fermentation of new modified starch preparations - changes of microstructure and bacterial end-products. Enzyme and Microbial Technology, 40: 93-99. Go to original source...
    80. Xuan T.D., Tsuzuki E. (2004): Alleopathic plants: Buckwheat (Fagopyrum sp.). Alleopathy Journal, 13: 137-148.
    81. Yoshioka H., Ohmoto T., Urisu A., Mine Y., Adachi T. (2004): Expression and epitope analysis of the major allergenic protein Fag e 1 from buckwheat. Journal of Plant Physiology, 161: 761-767. Go to original source... Go to PubMed...
    82. Young G.P. Hu Y., Le Leu R.K., Nyskohus L. (2005): Dietary fibre and colorectal cancer: A model for environment - gene interactions, Review. Molecular Nutrition & Food Research, 49: 571-584. Go to original source... Go to PubMed...
    83. Zieliński H., Kozłowska H. (2000): Antioxidant activity and total phenolics in selected cereal grains and their different morphological fractions. Journal of Agricultural and Food Chemistry, 48: 2008-2016. Go to original source... Go to PubMed...

    This is an open access article distributed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International (CC BY NC 4.0), which permits non-comercial use, distribution, and reproduction in any medium, provided the original publication is properly cited. No use, distribution or reproduction is permitted which does not comply with these terms.


    Return to the content