Kumar Harsh, Guleria Shivani, Kimta Neetika, Dhalaria Rajni, Nepovimova Eugenie, Dhanjal Daljeet Singh, Alomar Suliman Y, Kuca Kamil
Centre of Advanced Technologies, Faculty of Science, University of Hradec Kralove, Rokitanskeho 62, 50003, Hradec Kralove, Czech Republic.
Department of Biotechnology, TIFAC-Centre of Relevance and Excellence in Agro and Industrial Biotechnology (CORE), Thapar Institute of Engineering and Technology, Patiala, 147001, India.
Curr Res Food Sci. 2024 Sep 2;9:100836. doi: 10.1016/j.crfs.2024.100836. eCollection 2024.
The resurgence of interest in amaranth and buckwheat as nutrient-rich and versatile grains has incited extensive research aimed at exploring their potential benefits for sustainable agriculture and human nutrition. Amaranth is renowned for its gluten-free nature and exceptional nutritional profile, offering high-quality proteins, fiber, minerals, and bioactive compounds. Similarly, buckwheat is recognized for its functional and nutraceutical properties, offering a plethora of health benefits attributed to its diverse array of biologically active constituents; flavonoids, phytosterols, and antioxidants. This comprehensive review comprehends the existing understanding of the composition, anti-nutritional factors, biological activity, and potential application of these grains, emphasizing their pivotal role in addressing global food insecurity. Developed functional foods using these grains are having enhanced physicochemical properties, mineral content, phenolic content and overall sensory acceptability. In addition, the consumption of developed functional food products proved their health benefits against various type of anomalies. Moreover, enrichment of both grains in the animal feeds also showing positive health benefits.
苋菜和荞麦作为营养丰富且用途广泛的谷物，再度引发人们的关注，这激发了广泛的研究，旨在探索它们对可持续农业和人类营养的潜在益处。苋菜以其无麸质特性和卓越的营养成分而闻名，提供优质蛋白质、纤维、矿物质和生物活性化合物。同样，荞麦因其功能特性和营养保健特性而受到认可，其多种生物活性成分（黄酮类化合物、植物甾醇和抗氧化剂）带来了诸多健康益处。这篇综述全面涵盖了对这些谷物的成分、抗营养因子、生物活性和潜在应用的现有认识，强调了它们在解决全球粮食不安全问题中的关键作用。使用这些谷物开发的功能性食品具有增强的物理化学性质、矿物质含量、酚类含量和整体感官可接受性。此外，食用开发的功能性食品已证明对各种异常情况具有健康益处。此外，在动物饲料中添加这两种谷物也显示出积极的健康益处。
