Buckwheat (Fagopyrum spp.): Building Healthy Diets and Resilient Agrifood Systems.

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dc.contributorMARIA EUGENIA ARAUJO SILVA OLIVEIRA, UNIVERSIDADE ESTADUAL DE CAMPINAS; HUGO JOSÉ MARTINS CARVALHO, UNIVERSIDADE ESTADUAL DE CAMPINAS; CRISTINA MARTINEZ-VILLALUENGA, INSTITUTE OF FOOD SCIENCE, TECHNOLOGY AND NUTRITION (ICTAN-CSIC); CRISTINA YOSHIE TAKEITI, CTAA; MARIA TERESA PEDROSA SILVA CLERICI, UNIVERSIDADE ESTADUAL DE CAMPINAS.
dc.creatorOLIVEIRA, M. E. A. S.
dc.creatorCARVALHO, H. J. M.
dc.creatorMARTINEZ-VILLALUENGA, C.
dc.creatorTAKEITI, C. Y.
dc.creatorCLERICI, M. T. P. S.
dc.date2026-04-30T20:48:20Z
dc.date2026-04-30T20:48:20Z
dc.date2026-04-30
dc.date2026
dc.date.accessioned2026-06-30T23:11:05Z
dc.descriptionBuckwheat (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.
dc.identifierJournal of Agricultural and Food Chemistry, v., n., p., 2026.
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1186518
dc.identifierhttps://doi.org/10.1021/acs.jafc.5c17847
dc.identifier.urihttp://hdl.handle.net/123456789/375977
dc.languageeng
dc.rightsopenAccess
dc.subjectSlowly digestible starches
dc.subjectGlycaemic index
dc.subjectProtein-interactions
dc.subjectPeptides and proteins
dc.subjectÍndice glicêmico
dc.subjectPseudocereal
dc.subjectCarboidrato
dc.subjectHidrocarboneto
dc.subjectPeptídeo
dc.subjectProteína
dc.subjectAmido
dc.subjectDigestão
dc.subjectComposto Fenólico
dc.subjectAlimento
dc.subjectAromatic compounds
dc.subjectPhenolic compounds
dc.subjectCarbohydrates
dc.subjectHydrocarbons
dc.subjectAmino acids, peptides and proteins
dc.titleBuckwheat (Fagopyrum spp.): Building Healthy Diets and Resilient Agrifood Systems.
dc.typeArtigo de periódico

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Embrapa Agroindústria de Alimentos (CTAA)