Abstract：
:Tartary buckwheat (Fagopyrum tataricum) contains a range of nutrients including bioactive carbohydrates and proteins, polyphenols, phytosterols, vitamins, carotenoids, and minerals. The unique composition of Tartary buckwheat contributes to their various health benefits such as anti-oxidative, anti-cancer, anti-hypertension, anti-diabetic, cholesterol-lowering, and cognition-improving. Compared with the more widely cultivated and utilised common buckwheat (F. esculentum), Tartary buckwheat tends to contain higher amounts of certain bioactive components such as rutin, therefore, showing higher efficiency in preventing/treating various disorders. This review summarises the current knowledge of the chemical composition of Tartary buckwheat, and their bio-functions as studied by both in vitro and in vivo models. Tartary buckwheat can be further developed as a sustainable crop for functional food production to improve human health.
journal_name
Food Chemjournal_title
Food chemistryauthors
Zhu Fdoi
10.1016/j.foodchem.2016.02.050subject
Has Abstractpub_date
2016-07-15 00:00:00pages
231-245eissn
0308-8146issn
1873-7072pii
S0308-8146(16)30211-4journal_volume
203pub_type
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