Buckwheat (Fagopyrum esculentumMoench) –A Plant Species with High Nutritional and Nutraceutical Potential

Abstract

Buckwheat ( Fagopyrum esculentum Moench) is classified as a pseudocereal due to its similarities in usage and chemical composition with conventional cereals. Two species — common buckwheat ( F. esculentum ) and Tartary buckwheat ( F. tataricum ) — are used in human nutrition, while the wild spec ies F. cymosum is used as animal feed and in the pharmaceutical industry for drug production. Buckwheat grain contains various nutrients — proteins, polysaccharides, dietary fiber, lipids, rutin, polyphenols, minerals, and vitamins. Hulled buckwheat groats c ontain about 55% starch, 12% protein, 7% total dietary fiber, 4% lipids, 2% soluble carbohydrates, and 18% other compounds such as organic acids, phenolic compounds, tannins, phosphorylated sugars, nucleotides, and nucleic acids. Buckwheat starch consists of about 25% amylose and 75% amylopectin. Due to its well - balanced amino acid profile, buckwheat proteins have high biological value, though their main drawback is low digestibility. Buckwheat is gluten - free, making its flour suitable for individuals with celiac disease. Buckwheat bran is a rich source of dietary fiber. The major fatty acids in common buckwheat include palmitic, oleic, linoleic, stearic, linolenic, arachidic, behenic, and lignoceric acid. Compared to other cereals, buckwheat contains higher levels of vitamins B1, B2, B3, and E. Buckwheat bran containing hulls has about 40% fiber, 25% of which is soluble, while dehulled bran contains about 16% fiber, 75% of which is soluble. The primary antioxidants in buckwheat include condensed catechins, phenolic acids, rutin, quercetin, and hyperin. Various biological functions, such as antimutagenic, anticancer, and anti - aging effects, result from the antioxidant activity of these compounds. Buckwheat grain and hulls contain flavonoids and fla vones, phenolic acids, condensed tannins, phytosterols, fagopyrins, resistant starch, dietary fiber, lignans, plant sterols, vitamins, and minerals, all of which have specific biological activities. Buckwheat grain contains 2 – 5 times more phenolic compound s than oats or barley, and its bran and hulled grains exhibit 2 – 7 times higher antioxidant activity compared to those cereals. Buckwheat proteins are the most effective among plant proteins in reducing cholesterol levels. Dietary fibers promote satiety and weight loss and may mitigate the development of colon cancer. Soluble fibers lower blood cholesterol levels, reduce the risk o f ischemic heart disease, and decrease postprandial glycemia. Flavonoids are known for their effectiveness in reducing cholesterol, strengthening and maintaining the flexibility of capillaries and arteries, lowering high blood pressure, and reducing the ri sk of atherosclerosis. Rutin exhibits antioxidant, anti - inflammatory, and anticancer effects, enhances vascular elasticity, aids in treating circulatory disorders and atherosclerosis, reduces blood pressure, protects against gastric lesions, lowers plasma cholesterol, and shields the body from oxidative stress. Fagopyrins found in buckwheat may be used in the treatment of type 2 diabetes. It is recommended to incorporate buckwheat flour into baked goods and confectionery products made from other cereals to enhance their nutritional value and thus improve public health. This paper summarizes the available data on key aspects related to the functional potential of buckwheat, emphasizing its significance as a potential functional food and a plant with nutraceut ical properties.