Kurćubić Vladimir S, Stajić Slaviša B, Jakovljević Vladimir, Živković Vladimir, Stanišić Nikola, Mašković Pavle Z, Matejić Vesna, Kurćubić Luka V
Department of Food Technology, Faculty of Agronomy, University of Kragujevac, Cara Dušana 34, 32102 Čačak, Serbia.
Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia.
Foods. 2024 Aug 8;13(16):2491. doi: 10.3390/foods13162491.
Today, food scientists are interested in more rational use of crops that possess desirable nutritional properties, and buckwheat is one of the functional pseudocereals that represents a rich source of bioactive compounds (BACs) and nutrients, phytochemicals, antimicrobial (AM) agents and antioxidants (AOs), which can be effectively applied in the prevention of malnutrition and celiac disease and treatment of various important health problems. There is ample evidence of the high potential of buckwheat consumption in various forms (food, dietary supplements, home remedies or alone, or in synergy with pharmaceutical drugs) with concrete benefits for human health. Contamination as well as other side-effects of all the aforementioned forms for application in different ways in humans must be seriously considered. This review paper presents an overview of the most important recent research related to buckwheat bioactive compounds (BACs), highlighting their various functions and proven positive effects on human health.
如今，食品科学家们对更合理地利用具有理想营养特性的作物感兴趣，而荞麦是一种功能性假谷物，是生物活性化合物（BACs）、营养素、植物化学物质、抗菌（AM）剂和抗氧化剂（AOs）的丰富来源，可有效用于预防营养不良和乳糜泻以及治疗各种重要的健康问题。有充分证据表明，以各种形式（食品、膳食补充剂、家庭疗法或单独使用，或与药物协同使用）食用荞麦对人体健康具有切实益处。必须认真考虑所有上述不同应用形式在人体中的污染以及其他副作用问题。本文综述了近期与荞麦生物活性化合物（BACs）相关的最重要研究，重点介绍了它们的各种功能以及已证实的对人体健康的积极影响。
