Department of Molecular Sciences, Swedish University of Agricultural Sciences, Uppsala, Sweden.
University of South Bohemia in Ceske Budejovice, Faculty of Fisheries and Protection of Waters, South Bohemian Research Centre of Aquaculture and Biodiversity of Hydrocenoses, Vodnany, Czech Republic.
Crit Rev Food Sci Nutr. 2024;64(33):12303-12318. doi: 10.1080/10408398.2023.2249112. Epub 2023 Aug 28.
The pseudocereal buckwheat is one of the ancient domesticated crops. The aim of the present review was to outline the potential of buckwheat as an agricultural crop and brings studies on buckwheat into a new larger perspective combining current knowledge in agricultural history and practice, nutritional and sensory properties, as well as possible benefits to human health. Historically, buckwheat was an appreciated crop because of its short growth period, moderate requirements for growth conditions, and high adaptability to adverse environments. Nowadays, interest in buckwheat-based food has increased because of its nutritional composition and many beneficial properties for human health. Buckwheat is a rich course of proteins, dietary fibers, vitamins, minerals, and bioactive compounds, including flavonoids. Moreover, it contains no gluten and can be used in the production of gluten-free foods for individuals diagnosed with celiac disease, non-celiac gluten sensitivity, or wheat protein allergies. Buckwheat is traditionally used in the production of various foods and can be successfully incorporated into various new food formulations with positive effects on their nutritional value and attractive sensory properties. Further research is needed to optimize buckwheat-based food development and understand the mechanism of the health effects of buckwheat consumption on human well-being.
荞麦是一种古老的栽培作物。本综述的目的是概述荞麦作为一种农业作物的潜力，并将荞麦的研究纳入一个新的更大的视角，结合农业历史和实践、营养和感官特性以及对人类健康可能的益处的现有知识。历史上，荞麦因其生长周期短、生长条件要求适中、对不利环境高度适应而受到重视。如今，由于其营养成分和对人类健康的许多有益特性，人们对荞麦食品的兴趣有所增加。荞麦是蛋白质、膳食纤维、维生素、矿物质和生物活性化合物（包括类黄酮）的丰富来源。此外，它不含麸质，可用于生产乳糜泻、非乳糜泻麸质敏感性或小麦蛋白过敏患者的无麸质食品。荞麦传统上用于生产各种食品，并且可以成功地纳入各种新的食品配方中，对其营养价值和有吸引力的感官特性产生积极影响。需要进一步研究来优化基于荞麦的食品开发，并了解荞麦消费对人类健康的影响的机制。
