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An overview of buckwheat—A superfood with applicability in human health and food packaging

Lițoiu, Alexandra Andreea, Păucean, Adriana, Lung, Claudiu, Zmuncilă, Alexandru, Chiș, Maria Simona·2025·Plants
DOI 10.3390/plants14142200PMC PMC12297870
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Abstract

Buckwheat, a dicotyledonous pseudocereal from the Polygonaceae family, has emerged as a crop of scientific and industrial interest due to its exceptional phytochemical profile, adaptability to different environments, and minimal agronomic input requirements. This paper aims to highlight the proximate composition (carbohydrates, protein, dietary fiber, lipids, starch, vitamins, and minerals) of the buckwheat principal species, Fagopyrum esculentum Moench (common buckwheat) and Fagopyrum tataricum (L.) Gaertn (Tartary buckwheat). Other bioactive compounds, including flavonoids (e.g., rutin, quercetin), phenolic acids, and anthocyanins, were emphasized, together with their influence on human health. These constituents confer a broad range of biological activities such as anti-inflammatory, antimicrobial, antidiabetic, antihypertensive, and hypoglycemic effects. Moreover, buckwheat is inherently gluten-free, making it a valuable alternative in formulations targeting gluten-sensitive populations. Finally, the review addresses the possibility of using starch buckwheat as a raw material in starch-based films. Further research is needed to elucidate the potential of buckwheat starch as a viable material for the development of biodegradable food packaging films.

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  • The effective availability of amino acid profiles during digestion depends on matrix associations.

    “Likewise, the effective availability of amino acid profiles during diges­ tion depends on matrix associations.”

    From Structure-function design of amaranth, buckwheat and quinoa proteins as hydrocolloids for emulsion and gel structuring (2027) · cites this paper as Lițoiu et al., 2025

    Section 2.2 (Proteins; page unavailable) describes buckwheat’s amino acid profile, while Section 2.5 (Vitamins and Minerals; page unavailable) explains that release from the food matrix during digestion affects bioaccessibility. The latter discussion concerns minerals and bioactive compounds, not whether matrix associations determine the digestive availability of amino acids. (LLM, conf=0.78)

    Experimental — accuracy not yet measured

  • Grain co-components such as saponins in quinoa and phenolics in buckwheat can form complexes with proteins and reduce protease accessibility.

    “Grain co-components such as sa­ ponins in quinoa and phenolics in buckwheat can form complexes with proteins and reduce protease accessibility.”

    From Structure-function design of amaranth, buckwheat and quinoa proteins as hydrocolloids for emulsion and gel structuring (2027) · cites this paper as Lițoiu et al., 2025

    Section 3 (page unavailable) says phenolic compounds such as condensed tannins typically form complexes with proteins, supporting that part of the buckwheat claim. The copy does not say these complexes reduce protease accessibility, and its mention of quinoa in Section 1 does not address saponins or protein complexes. (LLM, conf=0.85)

    Experimental — accuracy not yet measured

  • Protein quality metrics reported for isolated proteins may not translate directly to real formulations unless co-components are controlled and digestion models are comparable.

    “Therefore, protein quality metrics reported for isolated proteins may not translate directly to real formulations unless co-components are controlled and digestion models are comparable”

    From Structure-function design of amaranth, buckwheat and quinoa proteins as hydrocolloids for emulsion and gel structuring (2027) · cites this paper as Lițoiu et al., 2025

  • The globulin-rich profile of buckwheat is frequently associated with stronger self-association and denser gel structures, but also poorer dispersion uniformity under matched conditions.

    “This globulin-rich profile is frequently associated with stronger self-association and denser gel structures, but also poorer dispersion uniformity under matched conditions (Lițoiu et al., 2025).”

    From Structure-function design of amaranth, buckwheat and quinoa proteins as hydrocolloids for emulsion and gel structuring (2027) · cites this paper as Lițoiu et al., 2025

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Cited by

Sorted by citations

Authors
Lițoiu, A. A., Păucean, A., Lung, C., Zmuncilă, A., & Chiș, M. S.
Affiliations
  • Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3–5 Manăștur Street, 400372 Cluj-Napoca, Romania
  • Department of Condensed State Physics and Advanced Technologies, Faculty of Physics, Babes-Bolyai University, Mihail Kogalniceanu Street, 400372 Cluj-Napoca, Romania
ORCID
Venue
Plants
Publisher
MDPI AG
Published
2025-07-16
Volume
14
Issue
14
Pages
2200
ISSN
2223-7747
DOI
10.3390/plants14142200
PMC
PMC12297870
Cited by
24
References
0
Language
en
Licence
creativecommons.org/licenses/by/4.0/ (vor)

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