Article
Agriculture, Multidisciplinary
Peng Wang, Qian Li, Jia Wei, Sijia Zeng, Boshi Sun, Wei Sun, Pengda Ma
Summary: This study explores the correlation between total flavonoid content (TFC) and antioxidant capacity in 167 varieties of Tartary buckwheat. Through metabolomics analysis, 58 flavonoid compounds were identified and 8 differential metabolites highly correlated with TFC and antioxidant capacity were selected. The findings provide a basis for selecting and identifying Tartary buckwheat varieties with high flavonoid content and strong antioxidant activity.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2023)
Article
Food Science & Technology
Hai Wang, Shuyan Liu, Yang Cui, Yue Wang, Yang Guo, Xiujuan Wang, Junmei Liu, Chunhong Piao
Summary: The study demonstrated that flavonoids from common buckwheat hulls have significant antioxidant and hepatoprotective potential, showing positive effects in improving insulin resistance and liver damage in type 2 diabetes mellitus rats.
FOOD SCIENCE & NUTRITION
(2021)
Article
Horticulture
Joo Yeol Kim, Soo In Lee, Jin A. Kim, Muthusamy Muthusamy, Mi-Jeong Jeong
Summary: Recent studies have suggested that sound waves can regulate the growth, phytochemical contents, and stress responses of plants. This study found that different frequencies of sound waves could increase flavonoid contents and antioxidative properties, with a positive correlation between flavonoid accumulation and antioxidative effects in sprouts treated with specific sound wave frequencies. Sound waves may be a useful tool to enhance phytochemical contents in crops for functional products.
SCIENTIA HORTICULTURAE
(2021)
Article
Food Science & Technology
Huan Rao, Qingfa Wang, Xue Han, Gaoshaung Hu, Dandan Zhao, Jianxiong Hao
Summary: The study found that slightly acidic electrolyzed water (SAEW) promotes the growth and nutrient enrichment of buckwheat sprouts by affecting key pathways such as energy metabolism, oxidative stress, and flavonoid biosynthesis. Proteomic analysis revealed enrichment of multiple GO categories and KEGG pathways related to molecular function in SAEW-treated buckwheat sprouts.
FOOD RESEARCH INTERNATIONAL
(2021)
Article
Agriculture, Multidisciplinary
Wenping Peng, Nan Wang, Shunmin Wang, Junzhen Wang, Zixiu Bian
Summary: Microwave and l-Phe treatment can promote the synthesis of flavonoids in Tartary buckwheat sprouts by promoting the expression of key enzyme genes in phenylpropane metabolism and controlling the activity of key enzymes in phenylpropane metabolism.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Article
Food Science & Technology
Qianwen Niu, Junjun Li, Maria Cristina Messia, Xiaoping Li, Liang Zou, Xinzhong Hu
Summary: The roasting temperature of tartary buckwheat roasted grain tea (TBRGT) affects its antioxidant activity and the distribution of selenium and flavonoids. As the roasting temperature increases, the contents of selenium and flavonoids decrease, resulting in a decreased antioxidant activity. A lower roasting temperature is more favorable for maintaining the antioxidant activity of TBRGT.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Chemistry, Applied
Jing Li, Yingxiu Zhang, Wenfang Jin, Yue Wang, Li Yang, Zhifeng Zhang, Zhigang Yan
Summary: Zein-lecithin-TFSG complex nanoparticles (Z-L-TFSG NPs) were successfully prepared in this study using the anti-solvent coprecipitation technique. These nanoparticles showed superior stability and controlled release characteristics, improved the antioxidant capacity of TFSG in vitro, and enhanced its protective effects against oxidative damage to HepG2 cells.
Article
Nutrition & Dietetics
Ya Wang, Zihan Nie, Tingjun Ma
Summary: This study investigated the effects of treating buckwheat sprout with plasma-activated water (PAW) on its quality, nutrients, functional active ingredients, and antioxidant activity during germination. The results showed that PAW treatment had a positive impact on the germination rate and stem growth of the sprouts. Sensory evaluation revealed that the treated sprouts had desirable appearance and texture. The PAW-treated sprouts also exhibited higher water content, amino acids, and reducing sugars, as well as gradual increase in flavonoids, phenolic acids, gamma-GABA, polysaccharides, and antioxidant activity. These findings suggest that PAW treatment has the potential to enhance the antioxidant properties and health benefits of buckwheat sprouts as a dietary source.
FRONTIERS IN NUTRITION
(2022)
Article
Food Science & Technology
Ziwei Li, Yaqi Lan, Jianyin Miao, Xiaoman Chen, Bingbing Chen, Guo Liu, Xian Wu, Xiaoai Zhu, Yong Cao
Summary: The study revealed that jackfruit extract exhibits strong antioxidant activities and provides cell protection, showing great potential for use as functional foods.
Article
Biochemistry & Molecular Biology
Lingyun Zhong, Yuji Lin, Can Wang, Bei Niu, Ying Xu, Gang Zhao, Jianglin Zhao
Summary: The study investigated the flavonoids content and bioactivities of Tartary buckwheat sprouts. It found that the sprouts were abundant in flavonoids, with quercetin exhibiting the strongest antibacterial and antifungal activity, and quercetin, kaemferol, and rutin displaying excellent antioxidant activity.
Article
Plant Sciences
Xiaona Zhang, Xue Peng, Guimin Yang, Qingfu Chen, Daochao Jin
Summary: This study evaluated the ability of Isaria cateniannulata to invade buckwheat plants and its impact on plant defense enzyme activity and physiological indexes. It was found that I. cateniannulata could enter buckwheat leaves through stomata and veins, enhance defensive enzyme activity, and promote plant growth.
Article
Biochemistry & Molecular Biology
Marta Molska, Julita Regula, Ireneusz Kapusta, Michal Swieca
Summary: Modified buckwheat sprouts, enriched with probiotic yeast, exhibited higher antioxidant and anti-inflammatory properties, as well as increased dietary fiber content. The study demonstrated a correlation between phenolic compounds and antioxidant, anti-inflammatory effects, and dietary fiber. The introduction of probiotics improved the nutraceutical potential of buckwheat sprouts.
Article
Food Science & Technology
Pei Pu, Zhifen Deng, Lang Chen, Han Yang, Guizhao Liang
Summary: This study investigates the effect of covalent modification by six natural compounds on the antigenicity and antioxidant characteristics of beta-LG, revealing that the covalent interaction with flavonoids reduces the antigenicity of beta-LG and enhances its antioxidant capacity.
Article
Food Science & Technology
Lizhen Li, Yuyang Sun, Haijie Liu, Shuhui Song
Summary: This study investigated the effect of slightly acidic electrolyzed water (SAEW) on broccoli sprouts and found that SAEW treatment could enhance the antioxidant capacity of broccoli sprouts, as indicated by increased antioxidant enzyme activities and phenolic compounds content.
Article
Chemistry, Applied
Md. Nurul Huda, Shuai Lu, Tanzim Jahan, Mengqi Ding, Rintu Jha, Kaixuan Zhang, Wei Zhang, Milen I. Georgiev, Sang Un Park, Meiliang Zhou
Summary: Buckwheat, a gluten-free crop in the family Polygonaceae, is rich in beneficial phytochemicals such as flavonoids, fatty acids, proteins, and amino acids, providing high nutritional value. These bioactive compounds have long been gaining interest for their healing and preventative properties against various human diseases, making buckwheat a popular and nutrient-rich healthy food choice.
