BACKGROUND Steamed wheat bread have previously been shown to induce comparatively high postprandial plasma glucose responses, on the contrary, buckwheat products induced lower postprandial plasma glucose. The present study was to assess the effects of micronutrient enriched bread wheat variety Jizi439 and buckwheat on postprandial plasma glucose in healthy and diabetic subjects comparing with b...

The aim of this study was to determine the variation of phenolic compounds in common and tartary buckwheats collected from China, Japan and Korea. Two buckwheat varieties of each country were cultivated using nutrient solution and vermiculite in the greenhouse from February to May, 2012 and harvested at twoweek intervals. Phenolics such as chlorogenic acid, C-glycosylflavones (orientin, isoorie...

Consumption of oat and buckwheat have been associated with various health benefits that may be attributed to their nutritional composition. We performed a systematic review evaluate the profile quantity bioactive compounds present in buckwheat. Among 154 studies included final analysis, 113 178 were reported buckwheat, respectively. Total phytosterols, tocols, flavonoids rutin content generally...

• Biochemical composition of milling fractions common and tartary buckwheat was evaluated. Significant differences between were observed. Antioxidant properties higher compared to buckwheat. Contents all macroelements most the microelements highest in bran fraction. Buckwheat is a pseudocereal with important nutritional qualities great potential for broad consumption. The study aimed determine ...

In a screening of about 500 lines of Tartary buckwheat, we identified lines that contained no detectable rutinosidase isozymes using an in-gel detection assay. We confirmed that seeds of these individuals had only a trace level of in-vitro rutinosidase activity. To investigate the heritability of the trace-rutinosidase characteristic, we analyzed the progeny of crosses between rutinosidase trac...

Buckwheat (Fagopyrum esculentum Moench) is a pseudocereal grown on limited extensions in Italy and Western Europe in general, but is currently the subject of considerable interest from the scientific community and consumers for its unique nutritional properties: it is rich in vitamins and mineral salts, dietary fiber and antioxidant substances, and it is free of gluten. This species also has ag...

Honey is a natural product consisting of multiple components which determine its dietary and medicinal properties. In this work there were studied methanol fractions obtained from seven honeys from Lower Silesia (Poland) collected in different seasons of three successive years. Melissopalynologic studies revealed that two of them were polyfloral, and five were classified as monofloral (two buck...

The buckwheat market is dominated by common buckwheat, however, the production of Tartary also growing. New varieties have been registered, and technology husking grinding being developed. offer becoming more accessible for consumers, products beverages strongly increasing in industry. selection dishes gastronomy noticeable. Buckwheat festivals, days delicacies, weeks cuisine, competitions prep...

The aim of the present study was to investigate the effects of bee pollination of buckwheat crops on the seed productivity and plant development. Six plots each 4 m2 in size were arranged in a buckwheat field. Four plots in the field were isolated by a net. Nucs with bees were placed in two of the plots (one per plot). Plant productivity, height of plants and number of branches per marked plant...