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Phytochemicals and biofunctional properties of buckwheat: a review

Published online by Cambridge University Press:  27 March 2013

Department of Food Technology, Pir Mehr Ali Shah, Arid Agriculture University, Rawalpindi 46300, Pakistan
Department of Global Agricultural Sciences, Graduate School of Agricultural and Life Sciences, University of Tokyo, 1-1-1, Yayoi, Bunkyo-ku, Tokyo 113-8657, Japan
Department of Food Technology, Pir Mehr Ali Shah, Arid Agriculture University, Rawalpindi 46300, Pakistan
Department of Horticulture, Pir Mehr Ali Shah, Arid Agriculture University, Rawalpindi 46300, Pakistan
Department of Biochemistry, Khawaja Muhammad Safdar Medical College, Sialkot, Pakistan
National Institute of Food Science and Technology, University of Agriculture, Faisalabad-38040, Pakistan
*To whom all correspondence should be addressed. Email:


A growing trend for nutraceutical and gluten-free cereal-based products highlights the need for development of new products. Buckwheat is one of the potential candidates for such products and the present paper reviews the functional and nutraceutical compounds present in common buckwheat (Fagopyrum esculentum) and tartary buckwheat (Fagopyrum tataricum). The vital functional substances in buckwheat are flavonoids, phytosterols, fagopyrins, fagopyritols, phenolic compounds, resistant starch, dietary fibre, lignans, vitamins, minerals and antioxidants, which make it a highly active biological pseudocereal. Cholesterol-lowering effects that lessen the problems of constipation and obesity are important health benefits that can be achieved through the functional substances of buckwheat.

Crops and Soils Review
Copyright © Cambridge University Press 2013 

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