Buckwheat: A Useful Food and its Effects on Human Health

YILMAZ H. Ö., YABANCI AYHAN N., Meric C. S.

CURRENT NUTRITION & FOOD SCIENCE, cilt.16, sa.1, ss.29-34, 2020 (ESCI) identifier identifier

  • Yayın Türü: Makale / Derleme
  • Cilt numarası: 16 Sayı: 1
  • Basım Tarihi: 2020
  • Doi Numarası: 10.2174/1573401314666180910140021
  • Dergi Adı: CURRENT NUTRITION & FOOD SCIENCE
  • Derginin Tarandığı İndeksler: Emerging Sources Citation Index (ESCI), Scopus, Agricultural & Environmental Science Database, Biotechnology Research Abstracts, EMBASE
  • Sayfa Sayıları: ss.29-34
  • Anahtar Kelimeler: Buckwheat, functional food, health effect, nutrition, rutin, tartary buckwheat, FAGOPYRUM-ESCULENTUM-MOENCH, TARTARY BUCKWHEAT, BLOOD-PRESSURE, ANTIOXIDANT ACTIVITY, IN-VITRO, NUTRITIONAL PROPERTIES, FUNCTIONAL FOODS, NEURONAL DAMAGE, FLAVONOIDS, MEMORY
  • Ankara Üniversitesi Adresli: Evet

Özet

Buckwheat is a plant used for many purposes, such as consumed as a food and used in the treatment of diseases. It is a good source of many vitamins and minerals and has balanced nutritional value. Because of its nutrient content and many positive effects on human health, buckwheat has become a functional food, recently. Main effects of buckwheat on human health are its hypotensive, hypoglycemic, hypocholesterolemic, neuroprotective and antioxidant effects. Thus, it is considered an alternative food component in dietary treatment for chronic and metabolic diseases, such as diabetes, hypertension and celiac disease. Also, its rich nutrient content supports daily diet and provides a better eating profile. As a result, buckwheat is accepted as a functional food, suggested to improve human health and is used in the treatment of diseases. The aim of this review is to explain some positive effects of buckwheat on human health.