Nutritional and bioactive characteristics of buckwheat, and its potential for developing gluten-free products: an updated overview

Sajad Ahmad Sofi; Naseer Ahmed; Asmat Farooq; Shafiya Rafiq; Sajad Majeed Zargar; Fozia Kamran; Tanveer Ali Dar; Shabir Ahmad Mir; B. N. Dar; Amin Mousavi Khaneghah

doi:10.1002/fsn3.3166

Nutritional and bioactive characteristics of buckwheat, and its potential for developing gluten-free products: an updated overview

Sajad Ahmad Sofi
, Naseer Ahmed
, Asmat Farooq
, Shafiya Rafiq
, Sajad Majeed Zargar
, Fozia Kamran
, Tanveer Ali Dar
, Shabir Ahmad Mir
, B. N. Dar
, Amin Mousavi Khaneghah

School of Science

Islamic University of Science and Technology
Eternal University
Sher-e-Kashmir University of Agricultural Sciences and Technology of Jammu
Western Sydney University
Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir
University of Kashmir
Government College for Woman
Institute of Agricultural and Food Biotechnology – State Research Institute

Research output: Contribution to journal › Article › peer-review

123 Citations (Scopus)

137 Downloads (Pure)

Abstract

In the present era, food scientists are concerned about exploiting functional crops with nutraceutical properties. Buckwheat is one of the functional pseudocereals with nutraceutical components used in the treatment of health-related diseases, malnutrition, and celiac diseases. As a preferred diet as a gluten-free product for celiac diseases, buckwheat is a good source of nutrients, bioactive components, phytochemicals, and antioxidants. The general characteristics and better nutritional profile of buckwheat than other cereal family crops were highlighted by previous investigations. In buckwheats, bioactive components like peptides, flavonoids, phenolic acids, d-fagomine, fagopyritols, and fagopyrins are posing significant health benefits. This study highlights the current knowledge about buckwheat and its characteristics, nutritional constituents, bioactive components, and their potential for developing gluten-free products to target celiac people (1.4% of the world population) and other health-related diseases.

Original language	English
Pages (from-to)	2256-2276
Number of pages	21
Journal	Food Science and Nutrition
Volume	11
Issue number	5
DOIs	https://doi.org/10.1002/fsn3.3166
Publication status	Published - May 2023

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Publisher Copyright:
© 2022 The Authors. Food Science & Nutrition published by Wiley Periodicals LLC.

Open Access - Access Right Statement

© 2022 The Authors. Food Science & Nutrition published by Wiley Periodicals LLC. This is an open access article under the terms of the Creative Commons Attribution License (https://creativecommons.org/licenses/by/4.0/), which permits use, distribution and reproduction in any medium, provided the original work is properly cited.

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SDG 2 Zero Hunger

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Cite this

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title = "Nutritional and bioactive characteristics of buckwheat, and its potential for developing gluten-free products: an updated overview",

abstract = "In the present era, food scientists are concerned about exploiting functional crops with nutraceutical properties. Buckwheat is one of the functional pseudocereals with nutraceutical components used in the treatment of health-related diseases, malnutrition, and celiac diseases. As a preferred diet as a gluten-free product for celiac diseases, buckwheat is a good source of nutrients, bioactive components, phytochemicals, and antioxidants. The general characteristics and better nutritional profile of buckwheat than other cereal family crops were highlighted by previous investigations. In buckwheats, bioactive components like peptides, flavonoids, phenolic acids, d-fagomine, fagopyritols, and fagopyrins are posing significant health benefits. This study highlights the current knowledge about buckwheat and its characteristics, nutritional constituents, bioactive components, and their potential for developing gluten-free products to target celiac people (1.4\% of the world population) and other health-related diseases.",

author = "Sofi, \{Sajad Ahmad\} and Naseer Ahmed and Asmat Farooq and Shafiya Rafiq and Zargar, \{Sajad Majeed\} and Fozia Kamran and Dar, \{Tanveer Ali\} and Mir, \{Shabir Ahmad\} and Dar, \{B. N.\} and Khaneghah, \{Amin Mousavi\}",

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AU - Ahmed, Naseer

AU - Farooq, Asmat

AU - Rafiq, Shafiya

AU - Zargar, Sajad Majeed

AU - Kamran, Fozia

AU - Dar, Tanveer Ali

AU - Mir, Shabir Ahmad

AU - Dar, B. N.

AU - Khaneghah, Amin Mousavi

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AB - In the present era, food scientists are concerned about exploiting functional crops with nutraceutical properties. Buckwheat is one of the functional pseudocereals with nutraceutical components used in the treatment of health-related diseases, malnutrition, and celiac diseases. As a preferred diet as a gluten-free product for celiac diseases, buckwheat is a good source of nutrients, bioactive components, phytochemicals, and antioxidants. The general characteristics and better nutritional profile of buckwheat than other cereal family crops were highlighted by previous investigations. In buckwheats, bioactive components like peptides, flavonoids, phenolic acids, d-fagomine, fagopyritols, and fagopyrins are posing significant health benefits. This study highlights the current knowledge about buckwheat and its characteristics, nutritional constituents, bioactive components, and their potential for developing gluten-free products to target celiac people (1.4% of the world population) and other health-related diseases.

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Nutritional and bioactive characteristics of buckwheat, and its potential for developing gluten-free products: an updated overview

Abstract

Bibliographical note

Open Access - Access Right Statement

UN SDGs

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