Bioactive compounds, health benefits, and industrial applications of Tartary buckwheat ( Fagopyrum tataricum )
Abstract
Tartary buckwheat belongs to the family Polygonaceae, which is a traditionally edible and medicinal plant. Due to its various bioactive compounds, the consumption of Tartary buckwheat is correlated to a wide range of health benefits, and increasing attention has been paid to its potential as a functional food. This review summarizes the main bioactive compounds and important bioactivities and health benefits of Tartary buckwheat, emphasizing its protective effects on metabolic diseases and relevant molecular mechanisms. Tartary buckwheat contains a wide range of bioactive compounds, such as flavonoids, phenolic acids, triterpenoids, phenylpropanoid glycosides, bioactive polysaccharides, and bioactive proteins and peptides, as well as D-chiro-inositol and its derivatives. Consumption of Tartary buckwheat and Tartary buckwheat-enriched products is linked to multiple health benefits, e.g. , antioxidant, anti-inflammatory, antihyperlipidemic, anticancer, antidiabetic, antiobesity, antihypertensive, and hepatoprotective activities. Especially, clinical studies indicate that Tartary buckwheat exhibits remarkable antidiabetic activities. Various tartary buckwheat -based foods presenting major health benefits as fat and blood glucose-lowering agents have been commercialized. Additionally, to address the safety concerns, i.e. , allergic reactions, heavy metal and mycotoxin contaminations, the quality control standards for Tartary buckwheat and its products should be drafted and comple…
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Common buckwheat is more often discussed in relation to its large particle size and robust gel network formation.
“Common buckwheat, by contrast, is more often discussed in relation to its large particle size and robust gel network formation (Lin et al., 2025; Yan & Zhu, 2026; Zou et al., 2023).”
From Structure-function design of amaranth, buckwheat and quinoa proteins as hydrocolloids for emulsion and gel structuring (2027) · cites this paper as Zou et al., 2023
Tartary buckwheat is consistently described as much richer in phenolic-related traits and is therefore more prone to protein-phenolic association during extraction and pH-shift processing.
“Tartary buckwheat is consistently described as much richer in phenolic-related traits and is therefore more prone to protein-phenolic association during extraction and pH-shift processing.”
From Structure-function design of amaranth, buckwheat and quinoa proteins as hydrocolloids for emulsion and gel structuring (2027) · cites this paper as Zou et al., 2023
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Oxidative Stress and Alcoholic Liver Disease
Wu, D., & Cederbaum, A. (2009) · Seminars in Liver Disease · doi:10.1055/s-0029-1214370 · Cited by 342 · cited 1× · see citing works
“…about 90% of consumed alcohol is metabolized in the liver by alcohol dehydrogenase, resulting in the production of acetaldehyde, superoxide ions, and hydrogen peroxide, which may covalently bind to lipids and proteins, resulting in denaturation and alcoholic fatty liver (Wu and Cederbaum 2009).”
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Yan, X., & Zhu, F. (2027) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2026.113137
- Authors
- Zou, L., Wu, D., Ren, G., Hu, Y., Peng, L., Zhao, J., Garcia-Perez, P., Carpena, M., Prieto, M. A., Cao, H., Cheng, K.-W., Wang, M., Simal-Gandara, J., John, O. D., Rengasamy, K. R. R., Zhao, G., & Xiao, J.
- Affiliations
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering & Technology Research Center of Coarse Cereal Industralization, School of Food and Biological Engineering, Chengdu University, Chengdu, Sichuan, China
- Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing, China
- Department of Analytical Chemistry and Food Science, Faculty of Food Science and Technology, University of Vigo - Ourense Campus, Ourense, Spain
- Institute for Advanced Study, Shenzhen University, Shenzhen, China
- Functional Foods Research Group, University of Southern Queensland, Toowoomba, Queensland, Australia
- Green Biotechnologies Research Centre of Excellence, University of Limpopo, Polokwane, Sovenga, South Africa
- Venue
- Critical Reviews in Food Science and Nutrition
- Publisher
- Informa UK Limited
- Published
- 2021-07-19
- Volume
- 63
- Issue
- 5
- Pages
- 657-673
- ISSN
- 1040-8398
- 1549-7852
- Cited by
- 165
- References
- 1
- Language
- en
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