Tag: buckwheat

Foods

• • buckwheat

Studies

• Cell culture models for assessing the effects of bioactive compounds in common buckwheat (Fagopyrum esculentum): a systematic review Cite
  Borgonovi SM, Iametti S, Speranza AR, Di Nunzio M. Cell culture models for assessing the effects of bioactive compounds in common buckwheat (Fagopyrum esculentum): a systematic review. Food & Function. Royal Society of Chemistry (RSC); 2024; 10.1039/d4fo00202d
• A critical examination of human data for the biological activity of quercetin and its phase-2 conjugates Cite
  Williamson G, Clifford MN. A critical examination of human data for the biological activity of quercetin and its phase-2 conjugates. Critical Reviews in Food Science and Nutrition. Informa UK Limited; 2024;:1-37 10.1080/10408398.2023.2299329
• Structural properties and biological activities of soluble dietary fibers rich in pectic-polysaccharides from different buckwheat green leaves Cite
  Song Y, Lei J, Li J, Wang J, Hu J, Zheng X, et al. Structural properties and biological activities of soluble dietary fibers rich in pectic-polysaccharides from different buckwheat green leaves. International Journal of Biological Macromolecules. Elsevier BV; 2023;:126686 10.1016/j.ijbiomac.2023.126686
• Rutin is a potent senomorphic agent to target senescent cells and can improve chemotherapeutic efficacy Cite
  Liu H, Xu Q, Wufuer H, Li Z, Sun R, Jiang Z, et al. Rutin is a potent senomorphic agent to target senescent cells and can improve chemotherapeutic efficacy. Aging Cell. Wiley; 2023; 10.1111/acel.13921
• Physicochemical properties and biological functions of soluble dietary fibers isolated from common and Tartary buckwheat sprouts Cite
  Wu D, Wang J, Li J, Hu J, Yan H, Zhao J, et al. Physicochemical properties and biological functions of soluble dietary fibers isolated from common and Tartary buckwheat sprouts. LWT. Elsevier BV; 2023; 183:114944 10.1016/j.lwt.2023.114944
• A comprehensive review on nutraceutical potential of underutilized cereals and cereal-based products Cite
  Rawat M, Varshney A, Rai M, Chikara A, Pohty AL, Joshi A, et al. A comprehensive review on nutraceutical potential of underutilized cereals and cereal-based products. Journal of Agriculture and Food Research. Elsevier BV; 2023; 12:100619 10.1016/j.jafr.2023.100619
• In vitro antioxidant and lipid-lowering properties of free and bound phenolic compounds from buckwheat hulls Cite
  Kan J, Cao M, Chen C, Gao M, Zong S, Zhang J, et al. In vitro antioxidant and lipid-lowering properties of free and bound phenolic compounds from buckwheat hulls. Food Bioscience. Elsevier BV; 2023; 53:102725 10.1016/j.fbio.2023.102725
• Tartary Buckwheat Grain as a Source of Bioactive Compounds in Husked Groats Cite
  Kreft I, Golob A, Vombergar B, Germ M. Tartary Buckwheat Grain as a Source of Bioactive Compounds in Husked Groats. Plants. MDPI AG; 2023; 12:1122 10.3390/plants12051122
• Comparison of buckwheat genomes reveals the genetic basis of metabolomic divergence and ecotype differentiation Cite
  He M, He Y, Zhang K, Lu X, Zhang X, Gao B, et al. Comparison of buckwheat genomes reveals the genetic basis of metabolomic divergence and ecotype differentiation. New Phytologist. Wiley; 2022; 10.1111/nph.18306
• Rutin induces endoplasmic reticulum stress-associated apoptosis in human triple-negative breast carcinoma MDA-MB-231 cells – In vitro and in silico docking studies Cite
  Suganya K, Poornima A, Sumathi S, Chigurupati S, Alyamani NM, Ghazi Felemban S, et al. Rutin induces endoplasmic reticulum stress-associated apoptosis in human triple-negative breast carcinoma MDA-MB-231 cells – In vitro and in silico docking studies. Arabian Journal of Chemistry. Elsevier BV; 2022;:104021 10.1016/j.arabjc.2022.104021
• Isoorientin attenuates doxorubicin-induced cardiac injury via the activation of MAPK, Akt, and Caspase-dependent signaling pathways Cite
  Li S, Liu H, Lin Z, Li Z, Chen Y, Chen B, et al. Isoorientin attenuates doxorubicin-induced cardiac injury via the activation of MAPK, Akt, and Caspase-dependent signaling pathways. Phytomedicine. Elsevier BV; 2022; 101:154105 10.1016/j.phymed.2022.154105
• Overview of the Composition of Whole Grains’ Phenolic Acids and Dietary Fibre and Their Effect on Chronic Non-Communicable Diseases Cite
  Khan J, Khan MZ, Ma Y, Meng Y, Mushtaq A, Shen Q, et al. Overview of the Composition of Whole Grains’ Phenolic Acids and Dietary Fibre and Their Effect on Chronic Non-Communicable Diseases. International Journal of Environmental Research and Public Health. MDPI AG; 2022; 19:3042 10.3390/ijerph19053042
• Molecular mechanisms of anticancer effect of rutin Cite
  Imani A, Maleki N, Bohlouli S, Kouhsoltani M, Sharifi S, Maleki Dizaj S. Molecular mechanisms of anticancer effect of rutin. Phytotherapy Research. Wiley; 2020; 10.1002/ptr.6977
• Buckwheat proteins: functionality, safety, bioactivity, and prospects as alternative plant-based proteins in the food industry Cite
  Jin J, Ohanenye IC, Udenigwe CC. Buckwheat proteins: functionality, safety, bioactivity, and prospects as alternative plant-based proteins in the food industry. Critical Reviews in Food Science and Nutrition. Informa UK Limited; 2020;:1-13 10.1080/10408398.2020.1847027
• Targeting Multiple Signaling Pathways in Cancer: The Rutin Therapeutic Approach Cite
  Nouri Z, Fakhri S, Nouri K, Wallace CE, Farzaei MH, Bishayee A. Targeting Multiple Signaling Pathways in Cancer: The Rutin Therapeutic Approach. Cancers. MDPI AG; 2020; 12:2276 10.3390/cancers12082276
• Comparative study on the effects of buckwheat by roasting: Antioxidant properties, nutrients, pasting, and thermal properties Cite
  Ma Q, Zhao Y, Wang H, Li J, Yang Q, Gao L, et al. Comparative study on the effects of buckwheat by roasting: Antioxidant properties, nutrients, pasting, and thermal properties. Journal of Cereal Science. Elsevier BV; 2020; 95:103041 10.1016/j.jcs.2020.103041
• Nutraceutical crop buckwheat: a concealed wealth in the lap of Himalayas Cite
  Kumari A, Chaudhary HK. Nutraceutical crop buckwheat: a concealed wealth in the lap of Himalayas. Critical Reviews in Biotechnology. Informa UK Limited; 2020; 40:539-554 10.1080/07388551.2020.1747387
• Extruded whole buckwheat noodles: effects of processing variables on the degree of starch gelatinization, changes of nutritional components, cooking characteristics and in vitro starch digestibility Cite
  Sun X, Yu C, Fu M, Wu D, Gao C, Feng X, et al. Extruded whole buckwheat noodles: effects of processing variables on the degree of starch gelatinization, changes of nutritional components, cooking characteristics and in vitro starch digestibility. Food & Function. Royal Society of Chemistry (RSC); 2019; 10:6362-6373 10.1039/c9fo01111k
• Phenolics extracted from tartary (Fagopyrum tartaricum L. Gaerth) buckwheat bran exhibit antioxidant activity, and an antiproliferative effect on human breast cancer MDA-MB-231 cells through the p38/MAP kinase pathway Cite
  Li F, Zhang X, Li Y, Lu K, Yin R, Ming J. Phenolics extracted from tartary (Fagopyrum tartaricum L. Gaerth) buckwheat bran exhibit antioxidant activity, and an antiproliferative effect on human breast cancer MDA-MB-231 cells through the p38/MAP kinase pathway. Food & Function. Royal Society of Chemistry (RSC); 2017; 8:177-188 10.1039/c6fo01230b
• Chemical composition and health effects of Tartary buckwheat Cite
  Zhu F. Chemical composition and health effects of Tartary buckwheat. Food Chemistry. Elsevier BV; 2016; 203:231-245 10.1016/j.foodchem.2016.02.050
• The composition, antioxidant and antiproliferative capacities of phenolic compounds extracted from tartary buckwheat bran [Fagopyrum tartaricum (L.) Gaerth] Cite
  Li F, Zhang X, Zheng S, Lu K, Zhao G, Ming J. The composition, antioxidant and antiproliferative capacities of phenolic compounds extracted from tartary buckwheat bran [Fagopyrum tartaricum (L.) Gaerth]. Journal of Functional Foods. Elsevier BV; 2016; 22:145-155 10.1016/j.jff.2016.01.027
• Bioactive compounds in functional buckwheat food Cite
  Zhang Z, Zhou M, Tang Y, Li F, Tang Y, Shao J, et al. Bioactive compounds in functional buckwheat food. Food Research International. Elsevier BV; 2012; 49:389-395 10.1016/j.foodres.2012.07.035