Buckwheat (Fagopyrum spp.): Building Healthy Diets and Resilient Agrifood Systems.
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Buckwheat (Fagopyrum spp.), mainly represented by common buckwheat (Fagopyrum esculentum) and Tartary buckwheat (Fagopyrum tataricum), is a climate-resilient pseudocereal with high nutritional value. Its unique composition, rich in proteins, slowly digestible starches, and phenolic compounds, links sustainability with health-promoting properties. The aim of this review was to reinforce and summarize current knowledge on buckwheat as a source of bioactive compounds, the molecular mechanisms underlying starch interactions, technological processing, and its application in gluten-free products. Evidence indicates that buckwheat proteins and phenolic compounds interact with starch, modulating its digestibility and contributing to improved glycemic control. Advances in food technology, particularly through 3D printing and steam explosion treatments, offer opportunities to design gluten-free foods with a low glycemic index (GI) and desirable sensory attributes. These developments position buckwheat as a promising ingredient for celiac and nonceliac consumers, as well as for individuals managing glucose metabolism or using GLP1 analog medications.
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Slowly digestible starches, Glycaemic index, Protein-interactions, Peptides and proteins, Índice glicêmico, Pseudocereal, Carboidrato, Hidrocarboneto, Peptídeo, Proteína, Amido, Digestão, Composto Fenólico, Alimento, Aromatic compounds, Phenolic compounds, Carbohydrates, Hydrocarbons, Amino acids, peptides and proteins