芦丁
抗氧化剂
槲皮素
健康福利
功能性食品
体内
体外
食品科学
蓼科
益生元
化学
生物
药理学
生物化学
传统医学
医学
生物技术
植物
作者
Juan Antonio Giménez‐Bastida,Henryk Zieliński
标识
DOI:10.1021/acs.jafc.5b02498
摘要
Buckwheat (BW) is a gluten-free pseudocereal that belongs to the Polygonaceae family. BW grain is a highly nutritional food component that has been shown to provide a wide range of beneficial effects. Health benefits attributed to BW include plasma cholesterol level reduction, neuroprotection, anticancer, anti-inflammatory, antidiabetic effects, and improvement of hypertension conditions. In addition, BW has been reported to possess prebiotic and antioxidant activities. In vitro and animal studies suggest that BW's bioactive compounds, such as D-chiro-inositol (DCI), BW proteins (BWP), and BW flavonoids (mainly rutin and quercetin) may be partially responsible for the observed effects. The purpose of this paper is to review the recent research regarding the health benefits of BW, in vitro and in vivo, focusing on the specific role of its bioactive compounds and on the mechanisms by which these effects are exerted.
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