A review: The nutrition components, active substances and flavonoid accumulation of Tartary buckwheat sprouts and innovative physical technology for seeds germinating

Frontiers in Nutrition

Nutrition

Junzhen Wang¹  Yulu Dong²  Shunmin Wang²  Nan Wang²  Wenping Peng² 

[1]Academy of Agricultural Science Liang Shan, Liangshan, China

[2]College of Biological and Food Engineering, Anhui Polytechnic University, Wuhu, China

关键词: Tartary buckwheat;    sprouts;    nutrition components;    flavonoid;    physical technology;   

DOI  :  10.3389/fnut.2023.1168361

 received in 2023-02-17, accepted in 2023-06-15,  发布年份 2023

来源: Frontiers

【 摘 要 】

Compared with the common grain, Tartary buckwheat enjoys higher nutritional value. Some distinctive nutrition associated with physiological activity of Tartary buckwheat is valuable in medicine. In addition, it’s a good feed crop. In the paper, the main components (starch, protein, amino acid, fatty acid and mineral) and polyphenol bioactive components in Tartary buckwheat and its sprouts were reviewed, and the accumulation of flavonoids in sprouts during germination, especially the methods, synthetic pathways and mechanisms of flavonoid accumulation was summarized. The research on bioactive components and health benefits of Tartary buckwheat also were reviewed. Besides, the applications of innovative physical technology including microwave, magnetic, electromagnetic, ultrasonic, and light were also mentioned and highlighted, which could promote the enrichment of some active substances during seeds germination and growth of Tartary buckwheat sprouts. It would give a good support and benefit for the research and processing of Tartary buckwheat and its sprouts in next day.

【 授权许可】

Unknown   
Copyright © 2023 Dong, Wang, Wang, Wang and Peng.