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Tartary Buckwheat in Human Nutrition

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 buckwheat, and has traits for drought tolerance. Buckwhe...

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Autores principales: Luthar, Zlata, Golob, Aleksandra, Germ, Mateja, Vombergar, Blanka, Kreft, Ivan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8066602/
https://www.ncbi.nlm.nih.gov/pubmed/33916396
http://dx.doi.org/10.3390/plants10040700
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author Luthar, Zlata
Golob, Aleksandra
Germ, Mateja
Vombergar, Blanka
Kreft, Ivan
author_facet Luthar, Zlata
Golob, Aleksandra
Germ, Mateja
Vombergar, Blanka
Kreft, Ivan
author_sort Luthar, Zlata
collection PubMed
description 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 buckwheat, and has traits for drought tolerance. Buckwheat can provide health benefits due to its contents of resistant starch, mineral elements, proteins, and in particular, phenolic substances, which prevent the effects of several chronic human diseases, including hypertension, obesity, cardiovascular diseases, and gallstone formation. The contents of the flavonoids rutin and quercetin are very variable among Tartary buckwheat samples from different origins and parts of the plants. Quercetin is formed after the degradation of rutin by the Tartary buckwheat enzyme rutinosidase, which mainly occurs after grain milling during mixing of the flour with water. High temperature treatments of wet Tartary buckwheat material prevent the conversion of rutin to quercetin.
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spelling pubmed-80666022021-04-25 Tartary Buckwheat in Human Nutrition Luthar, Zlata Golob, Aleksandra Germ, Mateja Vombergar, Blanka Kreft, Ivan Plants (Basel) Review 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 buckwheat, and has traits for drought tolerance. Buckwheat can provide health benefits due to its contents of resistant starch, mineral elements, proteins, and in particular, phenolic substances, which prevent the effects of several chronic human diseases, including hypertension, obesity, cardiovascular diseases, and gallstone formation. The contents of the flavonoids rutin and quercetin are very variable among Tartary buckwheat samples from different origins and parts of the plants. Quercetin is formed after the degradation of rutin by the Tartary buckwheat enzyme rutinosidase, which mainly occurs after grain milling during mixing of the flour with water. High temperature treatments of wet Tartary buckwheat material prevent the conversion of rutin to quercetin. MDPI 2021-04-05 /pmc/articles/PMC8066602/ /pubmed/33916396 http://dx.doi.org/10.3390/plants10040700 Text en © 2021 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Review
Luthar, Zlata
Golob, Aleksandra
Germ, Mateja
Vombergar, Blanka
Kreft, Ivan
Tartary Buckwheat in Human Nutrition
title Tartary Buckwheat in Human Nutrition
title_full Tartary Buckwheat in Human Nutrition
title_fullStr Tartary Buckwheat in Human Nutrition
title_full_unstemmed Tartary Buckwheat in Human Nutrition
title_short Tartary Buckwheat in Human Nutrition
title_sort tartary buckwheat in human nutrition
topic Review
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8066602/
https://www.ncbi.nlm.nih.gov/pubmed/33916396
http://dx.doi.org/10.3390/plants10040700
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AT kreftivan tartarybuckwheatinhumannutrition