文献类型：期刊文献

英文题名：Bioactive compounds, health benefits, and industrial applications of Tartary buckwheat (Fagopyrum tataricum)

作者：Zou, Liang[1];Wu, Dingtao[1];Ren, Guixing[2];Hu, Yichen[1];Peng, Lianxin[1];Zhao, Jianglin[1];Garcia-Perez, Pascual[3];Carpena, Maria[3];Prieto, Miguel A.[3];Cao, Hui[3,4];Cheng, Ka-Wing[5];Wang, Mingfu[5];Simal-Gandara, Jesus[3];John, Oliver D.[6];Rengasamy, Kannan R. R.[7];Zhao, Gang[1];Xiao, Jianbo[3,8]

机构：[1]Chengdu Univ, Sichuan Engn & Technol Res Ctr Coarse Cereal Indu, Sch Food & Biol Engn, Key Lab Coarse Cereal Proc,Minist Agr & Rural Aff, Chengdu, Sichuan, Peoples R China;[2]Chinese Acad Agr Sci, Inst Crop Sci, Beijing, Peoples R China;[3]Univ Vigo, Dept Analyt Chem & Food Sci, Fac Food Sci & Technol, Ourense Campus, Orense, Spain;[4]Guangdong Ocean Univ, Guangdong Prov Key Lab Aquat Prod Proc & Safety, Coll Food Sci & Technol,Guangdong Prov Engn Lab M, Guangdong Prov Engn Technol Res Ctr Seafood,Key L, Zhanjiang, Peoples R China;[5]Shenzhen Univ, Inst Adv Study, Shenzhen, Peoples R China;[6]Univ Southern Queensland, Funct Foods Res Grp, Toowoomba, Qld, Australia;[7]Univ Limpopo, Green Biotechnol Res Ctr Excellence, Polokwane, Sovenga, South Africa;[8]Jiangsu Univ, Int Res Ctr Food Nutr & Safety, Zhenjiang, Jiangsu, Peoples R China

年份：0

外文期刊名：CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

收录：SCI-EXPANDED(收录号：WOS:000674804700001)、、WOS

基金：The authors gratefully acknowledge the financial supported by the project of National Key Research and Development Program of China (2020YFD1001403), and Science and Technology Department of Sichuan Province (2019YFS0526). The research leading to these results was supported by MICINN supporting the Ramon y Cajal grant for M.A. Prieto (RYC-2017-22891) and by University of Vigo for supporting the predoctoral grant of M. Carpena (Uvigo-00VI 131H 6410211). Authors are grateful to Xunta de Galicia supporting the program EXCELENCIA-ED431F 2020/12; to Ibero-American Program on Science and Technology (CYTED-AQUA-CIBUS, P317RT0003) and to the Bio Based Industries Joint Undertaking (JU) under grant agreement No 888003 UP4HEALTH Project (H2020-BBI-JTI-2019) Project that supports the work of P. Garcia-Perez. The JU receives support from the European Union's Horizon 2020 research and innovation program and the Bio Based Industries Consortium.

语种：英文

外文关键词：Tartary buckwheat; flavonoids; phenylpropanoid; polysaccharides; benefits; antidiabetic

外文摘要：Tartary buckwheat belongs to the family Polygonaceae, which is a traditionally edible and medicinal plant. Due to its various bioactive compounds, the consumption of Tartary buckwheat is correlated to a wide range of health benefits, and increasing attention has been paid to its potential as a functional food. This review summarizes the main bioactive compounds and important bioactivities and health benefits of Tartary buckwheat, emphasizing its protective effects on metabolic diseases and relevant molecular mechanisms. Tartary buckwheat contains a wide range of bioactive compounds, such as flavonoids, phenolic acids, triterpenoids, phenylpropanoid glycosides, bioactive polysaccharides, and bioactive proteins and peptides, as well as D-chiro-inositol and its derivatives. Consumption of Tartary buckwheat and Tartary buckwheat-enriched products is linked to multiple health benefits, e.g., antioxidant, anti-inflammatory, antihyperlipidemic, anticancer, antidiabetic, antiobesity, antihypertensive, and hepatoprotective activities. Especially, clinical studies indicate that Tartary buckwheat exhibits remarkable antidiabetic activities. Various tartary buckwheat -based foods presenting major health benefits as fat and blood glucose-lowering agents have been commercialized. Additionally, to address the safety concerns, i.e., allergic reactions, heavy metal and mycotoxin contaminations, the quality control standards for Tartary buckwheat and its products should be drafted and completed in the future.