The experiment was conducted to proof the new natural plant extracts (Fagopyrum Mill. (buckwheat), Crataegus ex L., (hawthorn), Hypericum L. (St -John's -wort's) and Helichrysum arenarium) and selected flavonoids as reference substances for the in vitro. The probing was performed as considering four different parameters: the antioxidant activity, the antiradical activity – DPPH test, the DPH te...

This study applied response surface methodology and synthetic evaluation method to optimize the alkaloid content of buckwheat sprouts. Solid-liquid (1:10-1:30), ethanol concentration (60%-80%), extraction temperature (20°C-60°C) and extraction time (20-40 min) were considered as treatment factors in the optimization. All treatment variables shown significant effects on the alkaloid content of b...

The purpose of the current study was to determine the effects of the introduction of polysaccharide chains onto the molecular surface of buckwheat proteins on buckwheat protein surface functionality. The whole buckwheat protein fraction (WBP) was prepared using 50 mM phosphate buffer (pH 7.5) containing 0.5 M NaCl and covalently linked with 6 kDa, 17.5 kDa, 40 kDa, 70 kDa, or 200 kDa dextran by...

The phosphonic analogue of L-phenylalanine, (/?)-(l-am ino-2-phenylethyl)phosphonic acid (A P E P ), inhibits buckwheat phenylalanine ammonia-lyase (PAL) com petitively with a K t value o f 1.5 |iM. The K, value for the (S)-enantiomer is 11.6 jj,M. The corresponding values for the enantiom ers of the phosphonous analogue are 35 and 205 |u.m , respectively. APEP inhibits the light-induced synthe...

The objective of this study was to analyze human eating behaviors in chewing and slurping buckwheat noodles. We used electromyography to measure the activity of the jaw-closing, jaw-opening, and lip-closing muscles while healthy adults ate one mouthful of buckwheat noodles. Slurping the noodles required a longer mastication period but smaller muscle activity per movement than chewing the same s...

The present study pertains to the development of a gluten free ready to serve buckwheat nutritious powdered product. The process consists of dehulling and extrusion of dehulled buckwheat from which ready to serve buckwheat flour is obtained. The ready to serve flour is further utilized for product development by mixing it with skimmed milk powder, sugar and food grade additives. The developed p...

Tartary buckwheat is rich in flavonoids which have positive effects on preventing chronic disease. But the mechanism of tartary buckwheat ameliorating chronic disease is still poorly understood. This study investigated the regulation of insulin action in skeletal muscle by tartary buckwheat extracts (TBE) under inflammation states in mice. In mice with insulin resistance, glucose intolerance an...

Peanut and buckwheat induce a severe allergic reaction, anaphylaxis, which is considered to be mediated by immunoglobulin E (IgE). We identified in this study a new IgE-binding epitope of the peanut allergen that cross-reacted with buckwheat. The phosphate-buffered saline-soluble fraction of buckwheat inhibited the binding between IgE and the peanut allergen. A cross-reactive peptide was isolat...

Environmental pollution, resource dwindling, and soil degradation questioned the sustainability of contemporary agricultural production systems. Organic farming is advocated as a sustainable solution for ensuring food security without compromising environmental sustainability. However, poor farm productivity quizzed organic Hence, field study was carried out in Sikkim region Indian Himalayas to...

1 Field and laboratory experiments on the conservation biocontrol of lepidopteran leafroller pests were carried out in apples at Lincoln, New Zealand. 2 Apple understoreys were planted with replicated treatments of alyssum (Lobularia maritima), phacelia (Phacelia tanacetifolia) and buckwheat (Fagopyrum esculentum). 3 Rates of parasitism of experimentally released larvae of the light-brown apple...