Tartary Buckwheat References

0908cropThe papers by N. Ikeda, by A. Ahmed et al. and by H. Wijngaard and E. Arendt are useful introductions to the nutritional literature on Tartary buckwheat. New studies are published almost weekly—mostly from Japan, China, and Europe. We’ll update these pages as frequently as we can. Please alert us articles that we have missed.

Ahmed, A., Khalid, N., Ahmad, A., Abbasi, N. A., Latif, M. S. Z., and Randhawa, M. A. (2014) “Phytochemicals and biofunctional properties of buckwheat: a review.” Journal of Agricultural Science 152(3):349-369.

Aoyagi, Y. (2006) “An angiotensin-I converting enzyme inhibitor from buckwheat (Fagopyrum esculentum Moench) flour.” Phytochemistry, 67(6):618–621.

Baniya, B.K., Dongol, D.M.S., Joshi, B.K., and Sharma, D.R. (2004) “Indigenous Cultural Practices and Social Perception for Conservation of Buckwheat Diversity in Nepal.” In Proceedings of the 9th International Symposium on Buckwheat, Prague 2004 285-290.

Berti, C., Riso, P., Brusamolino, A., and Porrini, M. (2005) “Effect on appetite control of minor cereal and pseudocereal products.” British Journal of Nutrition 94:850–858.

Bonafaccia, G., and Fabjan, N. (2003a) “Nutritional comparison of tartary buckwheat with common buckwheat and minor cereals.” Zb. Bioteh. Fak. Univ. Ljublj. Kmet. 81(2):349-355.

Bonafaccia, G., Gambelli, L., Fabjan, N., and Kreft, I., (2003c) “Trace elements in flour and bran from common and tartary buckwheat.” Food Chemistry 83:1-5.

Bonafaccia, G., Marocchini, M., and Kreft, I. (2003b) “Composition and technological properties of the flour and bran from common and tartary buckwheat.” Food Chemistry 80:9–15.

Bruce, E. A. (1917) “Fagopyrismus (Buckwheat poisoning) and similar affections.” Am. Vet. Med. Assoc. J. 52:189-194.

Brunori, A., Baviello, G., Zannettino, C., Corsini, G., Sandor, G., and Vegvari, G. (2010) “The use of tartary buckwheat whole flour for bakery products: recent experience in Italy.” Annals of the University Dunarea de Jos Galati Fascicle V1 – Food Technology 34:33–38.

Brunori, A., and Végvári, G. (2007) “Rutin content of the grain of buckwheat (Fagopyrum esculentum Moench and Fagopyrum tataricum Gaertn.) varieties grown in Southern Italy.” Acta Agronomica Hungarica 55(3):265–272.

Cao, W., Chen, W.J., Suo, Z.R., and Yao, Y.P. (2008) “Protective effects of ethanolic extracts of buckwheat groats on DNA damage caused by hydroxyl radicals.” Food Res. Inter. 41:924–929.

Cheng, D., Zhang, X., Meng, M., Han, L., Li, Z., Hou, L., Qi, W., and Wang, C. (2016) “The protective effect of a buckwheat-enriched diet on renal injury in high salt-induced hypertension in rats.” Food Funct. 7:3548-3554.

Chick, H., and Ellinger, P. (1941) “The photosensitizing action of buckwheat (Fagopyrum esculentum).” Journal of Physiology 100:212-230.

Cho, Y. J., Bae, I. Y., Inglett, G. E., and Lee, S. (2014) “Utilization of tartary buckwheat bran as a source of rutin and its effect on the rheological and antioxidant properties of wheat-based products.” Industrial Crops and Products 61:211–216.

Coe, M. R. (1931) Buckwheat Milling and Its By-products. Washington: U.S. Dept. of Agriculture, Circular 190, 12pp.

Cui, X-d., and Wang, Z-h. (2012) “Preparation and properties of rutin-hydrolyzing enzyme from tartary buckwheat seeds.” Food Chemistry 132:60–66.

Danihelová, M., Jantová, S., and Šturdík, E. 2013. “Cytotoxic and antioxidant activity of buckwheat hull extracts.” Journal of Microbiology, Biotechnology and Food Sciences 2(Special issue 1):1748-1757.

Dietrych-Szostak, D., and Oleszek, W. (1999) “Effect of processing on the flavonoid content in buckwheat (Fagopyrum esculentum Moench) grain.” J. Agric. Food Chem. 47(10):4384-4387.

Drobot, V., Semenova, A., Smirnov, J., and Myhonik, L. (2014) “Effect of Buckwheat Processing Products on Dough and Bread Quality Made from Whole-Wheat Flour.” International Journal of Food Studies 3:1–12.

Eggum, B. O., Kreft, I., and Javornik, B. (1981) “Chemical composition and protein quality of buckwheat (Fagopyrum esculentum Moench).” Qualitas Plantarum—Plant Foods For Human Nutrition 30(3–4):175–179.

Eguchi, K., Anase, T., and Osuga, H. (2009) “Development of a High-Performance Liquid Chromatography Method to Determine the Fagopyrin Content of Tartary Buckwheat (Fagopyrum tartaric Gaertn.) and Common Buckwheat (F. esculentum Moench).” Plant Prod. Sci. 12(4):475-480.

Fabjan, N., Rode, J., Kosˇir, I. J., Wang, Z., Zhang, Z., and Kreft, I. (2003) “Tartary Buckwheat (Fagopyrum tataricum Gaertn.) as a Source of Dietary Rutin and Quercitrin.” J. Agric. Food Chem. 51:6452−6455.

Filipcˇev, B., Šimurina, O., Sakacˇ, M., Sedej, I., Jovanov, P., Pestoric ́, M., and Bodrozˇa-Solarov, M. (2011) “Feasibility of use of buckwheat flour as an ingredient in ginger nut biscuit formulation.” Food Chemistry 125:164–170.

Gaberščik, A., Vončina, M., Trošt, T., Germ, M., and Bjorn, L. O. (2002) “Growth and production of buckwheat (Fagopyrum esculentum) treated with reduced, ambient and enhanced UV-B radiation.” J. Photochem. Photobiol. B: Biol. 66:30-36.

Gao, J., Kreft, I., Chao, G., Wang, Y., Liu, X., Wang, L., Wang, P., Gao, X., and Feng, B. (2016) “Tartary buckwheat (Fagopyrum tataricum Gaertn.) starch, a side product in functional food production, as a potential source of retrograded starch.” Food Chemistry 190:552-558.

Giménez-Bastida, J. A., and Piskuła, M. K., and Zieliński, H. (2015) “Recent Advances in Processing and Development of Buckwheat Derived Bakery and Non-Bakery Products – a Review.” Pol. J. Food Nutr. Sci., 65(1):9–20.

GOLOB, A., GADŽO, D., STIBILJ, V., DJIKIĆ, M., GAVRIĆ, T., and GERM, M. (2016a) “Additon of Se affected concentration of Se in the second generation of tartary buckwheat plants.” Folia Biologica Geologica 57(1):87–92.

Golob, A., Germ, M., Kreft, I., Zelnik, I., Kristan, U., Stibilj, V. (2016b) “Selenium uptake and Se compounds in Se-treated buckwheat.” Acta Bot. Croat. DOI:10.1515/botcro-2016-0016

GRIN (USDA Germplasm Resources Information Network.) [https://npgsweb.ars-grin.gov/gringlobal/taxonomydetail.aspx?16531]

Guo, Y., Zhu, Y., Chen, C., and Chen, X. (2016) “Effects of Aeration Treatment on 𝛾-Aminobutyric Acid Accumulation in Germinated Tartary Buckwheat (Fagopyrum tataricum).” Journal of Chemistry, DOI:10.1155/2016/4576758

Guo, X-D., Ma, Y-J., Parry, J., Gao, J-M., Yu, L-L., and Wang, M. (2011) “Phenolics Content and Antioxidant Activity of Tartary Buckwheat from Different Locations.” Molecules 16:9850-9867; doi:10.3390/molecules16129850

Guo, X., and Yao, H. (2006) “Fractionation and characterization of Tartary buckwheat flour proteins.” Food Chemistry 98:90–94.

Han, L., Zhou, Y., Tatsumi, E., Shen, Q., Cheng, Y., and Li, L. (2013) “Thermomechanical Properties of Dough and Quality of Noodles Made from Wheat Flour Supplemented with Different Grades of Tartary Buckwheat (Fagopyrum tataricum Gaertn.) Flour.” Food Bioprocess. Technol. 6:1953–1962.

Hatcher, D.W., Bellido, G.G., Anderson, M.J., Dexter, J.E., Head, D., and Izydorczyk, M. (2011) “Investigation of empirical and fundamental soba noodle texture parameters prepared with Tartary, green testa and common buckwheat.” Journal of Texture Studies 42:490–502.

Higasa, S., Fujihara, S., Hayashi, A., Kimoto, K., Aoyagi, Y. (2011) “Distribution of a novel angiotensin I-converting enzyme inhibitory substance (2”-hydroxynicotianamine) in the flour, plant parts, and processed products of buckwheat.” Food Chemistry 125:607–613.

Hinneburg, I., and Neubert, R. H. H. (2005) “Influence of Extraction Parameters on the Phytochemical Characteristics of Extracts from Buckwheat (Fagopyrum esculentum) Herb.” J. Agric. Food Chem. 53:3−7.

Hou, Z. X., Hu, Y. Y., Yang, X., and Chen, W. (2017) “Antihypertensive effects of Tartary buckwheat flavonoids by improvement of vascular insulin sensitivity in spontaneously hypertensive rats.” Food Funct. 8:4217-4228.

Hu, Y. Y., Hou, Z. X., Liu, D. Y., and Yang, X. Y. (2016) “Tartary buckwheat flavonoids protect hepatic cells against high glucose-induced oxidative stress and insulin resistance via MAPK signaling pathways.” Food Funct. 7:1523–1536.

Hu, Y. Y., Zhao, Y., Yuan, L., and Yang, X. B. (2015) “Protective effects of Tartary buckwheat flavonoids on high TMAO diet- induced vascular dysfunction and liver injury in mice.” Food Funct. 6:3359–3372.

Huang, Y-F., Peng, L-X., Liu,Y., Zhang, Z-F.,Lu, L-Y., and Zhao,G. (2013) “Evaluation of essential and toxic element concentrations in different parts of buckwheat.” Czech Journal of Food Science 31:249-255.

Huang, X.-Y., Zeller, F., Huang, K.-F., Shi, T.-X., and Chen, K.-F. (2014) “Variation of major minerals and trace elements in seeds of tartary buckwheat (Fagopyrum tataricum Gaertn.).” Genet. Resour. Crop Evol. 61:567–577.

Hung, P. V., Maeda, T., and Morita, N. (2009) “Buckwheat Starch: Structure and Characteristics – A Review.” European Journal of Plant Science and Biotechnology 3(Special Issue I):23-28.

Hussain, N., Ali, M., Hussain, S., Mehmood, K., and Nasir, M. (2017) “Mineral composition and sensory evaluation of buckwheat cookies supplemented with wheat flour.” International Journal of Food Science and Nutrition 2:114-118.

Ikeda, K. (2002) “Buckwheat: Composition, chemistry, and processing.” Advances in Food and Nutrition Research 44:395-434.

Ikeda, K., Ishida, Y. , Ikeda, S., Asami, Y., and Lin, R. (2017) “Tartary, but not common, buckwheat inhibits α-glucosidase activity: its nutritional implications.” Fagopyrum 34:13-18

Ishii, S., Katsumura, T., Shiozuka, C., Ooyauchi, K., Kawasaki, K., Takigawa, S., et al. (2008) “Anti-inflammatory effect of buckwheat sprouts in lipopolysaccharide-activated human colon cancer cells and mice.” Bioscience Biotechnology and Biochemistry 72(12):3148–3157.

Javornik, B., Eggum, B. O., and Kreft. 1. (1981) “Studies on protein fractions and protein quality of buckwheat.” Genetika 13(2):115-121.

Jiang, P., Burczyn ́ski, F., Campbell, C., Pierce, G., Austria, J. A., and Briggs, C. J. (2007) “Rutin and flavonoid contents in three buckwheat species Fagopyrum esculentum, F. tataricum and F. homotropicum and their protective effects against lipid peroxidation.” Food Res. Int. 40:356–364.

Jin, H-M., and Wei, P. (2011) “Anti-Fatigue Properties of Tartary Buckwheat Extracts in Mice.” Int. J. Mol. Sci. 12:4770-4780; doi:10.3390/ijms12084770.

Kano, Masatoshi, Kizaki, Tadashige, and Inasawa, Toshiyuki (2004) “The State of Cultivating Tartary Buckwheat (Fagopyrum tataricum) and its Traditional Dishes along Everest Trekking Route, Nepal.” In Proceedings of the 9th International Symposium on Buckwheat, Prague 2004 547-552.

Kawa, J. M., Taylor, C. G., and Przlybylski, R. (2003) “Buckwheat concentrate reduces serum glucose in streptozotocin–diabetic rats.” J. Agr. Food Chem. 51:7287–7291. DOI: 10.1021/jf0302153.

Kim, H., Kong, H., Choi, B., Yang, Y., Kim, Y., Lim, M.J., Neckers, L., and Jung, Y. (2005) “Metabolic and pharmacological properties of rutin, a dietary quercetin glycoside, for treatment of inflammatory bowel disease.” Pharm. Res. 22:1499-1509.

Kim, S. H., Cui, C. B., Kang, I. J., Kim, S. Y., and Ham, S. S. (2007) “Cytotoxic effect of buckwheat (Fagopyrum esculentum Moench) hull against cancer cells.” Journal of Medicinal Food 10(2):232–238.

Kim, S.-J., Zaidul, I. S. M., Suzuki, T., Mukasa, Y., Hashimoto, N., Takigawa, S., Noda, T., Matsuura-Endo, C., and H. Yamauchi (2008) “Comparison of phenolic compositions between common and tartary buckwheat (Fagopyrum) sprouts.” Food Chem. 110:814–820; DOI: 10.1016/j.foodchem. 2008.02.050.

Kishore, G., Ranjan, S., Pandey, A., and Gupta, S. (2010) “Influence of altitudinal variation on the antioxidant potential of tartar buckwheat of western Himalaya.” Food Sci. Biotechnol. 19:1355-1363.

Kočevar Glavač, N., Stojilkovski, K., Kreft, S., Park, C.H., and Kreft, I. (2017) “Determination of fagopyrins, rutin, and quercetin in Tartary buckwheat products.” LWT – Food Science and Technology doi:10.1016/j.lwt.2017.01.068

Koyama, M., Obata, Y., and Sakamura, S. (1971) “Identification of Hydroxybenzylamines in Buckwheat Seeds (Fagopyrum esculentum Moench).” Agricultural and Biological Chemistry 35(12):1870-1879. DOI: 10.1080/00021369.1971.10860168

Kreft, Samo, Janesˇ, Damjan, and Ivan Kreft (2013) “The content of fagopyrin and polyphenols in common and tartary buckwheat sprouts.” Acta Pharm. 63:553–560.

Kuwabara, T., Han, K. H., Hashimoto, N., Yamauchi, H., Shimada, K., and Sekikawa, M. (2007). “Tartary buckwheat sprout powder lowers plasma cholesterol level in rats.” Journal of Nutritional Science and Vitaminology (Tokyo) 53(6):501–507.

Lahanov, A. P., Muzalevskaja, R. S., Shelepina, N. V., and Gorkova, I. V. (2004) “Biochemical characteristics of some species of genus Fagopyrum Mill.” In Proceedings of the 9th International Symposium on Buckwheat, Prague 2004 604-611.

Lee, C. C., Hsu, W. H., Shen, S. R., Cheng, Y. H., and Wu, S. C. (2012) “Fagopyrum tataricum (buckwheat) improved high-glucose-induced insulin resistance in mouse hepatocytes and diabetes in fructose-rich diet–induced mice.” Exp Diabetes Res 1:83–8.

Lee, C. C., Shen, S. R.,Lai, Y. J., and Wu, S. C. (2013) “Rutin and quercetin, bioactive compounds from tartary buckwheat, prevent liver inflammatory injury.” Food Funct. 4:794–802.

Lee, J-S., Bok, S-H., Jeon, S-M., Kim, H-J., Do, K-M., Park, Y-B., and Choi, M-S. (2010) “Antihyperlipidemic effects of buckwheat leaf and flower in rats fed a high-fat diet.” Food Chemistry 119:235–240.

Li, D., Li, X-L., and Ding, X-L. (2010) “Composition and antioxidative properties of the flavonoid-rich fractions from tartary buckwheat grains.” Food Science and Biotechnology 19:711–716.

Li, F-H., Yuan, Y., Yang, X-L., Tao, S-Y., and Ming, J. (2013) “Phenolic Profiles and Antioxidant Activity of Buckwheat (Fagopyrum esculentum Möench and Fagopyrum tartaricum L.Gaerth) Hulls, Brans and Flours.” Journal of Integrative Agriculture 12(9):1684-1693. doi: 10.1016/S2095-3119(13)60371-8

Li, J., Gong, F., and Li, F. (2016) “Hypoglycemic and hypolipidemic effects of flavonoids from tatary buckwheat in type 2 diabetic rats.” Biomedical Research 27(1):132-137.

Li, W., Lin, R., and Corke, H. (2000) “Assessing the quality of common and tartary buckwheat starch.” In Howeler, R. H., Oates, C. G., and O’Brien, G. M., eds. Proceedings of the International Symposium held in Nanning, Guangxi, China. Nov 11-15, 1996. 282-291.

Lin, L.-Y., Liu, H.-M., Yu, Y.-W., Lin, S.-D., and Mau, J.-L. (2009) “Quality and antioxidant property of buckwheat enhanced wheat bread.” Food Chemistry 112:987–991.

Lin,R. (2004) “The Development and Utilization of Tartary Buckwheat Resources.” In Proceedings of the 9th International Symposium on Buckwheat, Prague 2004 252-258.

Lin, R., Zhou, Y., Wang, R., and Li, J. (2001) “A Study on the Extract of Tartary Buckwheat I. Toxicological Safety of the Extract of Tartary Buckwheat.” In Proceedings of the 8th International Symposium on Buckwheat 602-607.

Liu, H., Wang, L., Shen, M., Guo, X., lv, M., and Wang, M. (2016) “Changes in physicochemical properties and in vitro digestibility of tartary buckwheat and sorghum starches induced by annealing.” Starch/Stärke 68:709–718.

Liu, B., and Zhu, Y. (2007) “Extraction of flavonoids from flavonoid-rich parts in tartary buckwheat and identification of the main flavonoids.” Journal of Food Engineering 78:584–587.

Lukšič, L., Árvay, J., Vollmannová, A., Tóth, T., Škrabanja, V., Trček, J., Germ, M., and Kreft, I. (2016b) ”Hydrothermal treatment of Tartary buckwheat grain hinders the transformation of rutin to quercetin.” Journal of Cereal Science 72:131-134. doi:10.1016/j.jcs.2016.10.009

Lukšič, L., Bonafaccia, G., Timoracka, M., Vollmannová, A., Trcek, J., Kozelj Nyambe, T., Melini, V., Acquistucci, R., Germ, M., and Kreft, I. (2016a) “Rutin and quercetin transformation during preparation of buckwheat sourdough bread.” Journal of Cereal Science 69:71-76

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Ma, Y., Guo, X., Liu, H., Xu, B. and Wang, M. (2013) “Cooking, textural, sensorial, and antioxidant properties of common and tartary buckwheat noodles.” Food Sci. Biotechnol. 22:153–159.

Ma, Y., and Xiong, Y. L. (2009) “Antioxidant and Bile Acid Binding Activity of Buckwheat Protein in Vitro Digests.” J. Agric. Food Chem. 57: 4372–4380.

Maeda, T., Miyake, K., Tahara, M., and Morita, N. (2004) “Effect of Buckwheat Substitution for Wheat Flour on Pasta and Cookie.” In Proceedings of the 9th International Symposium on Buckwheat, Prague 2004 559-564.

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Peng, L-X., Zou, L., Tan, M-L., Deng, Y-Y., Yan, J., Yan, Z-Y., and Zhao, G. (2017) “Free Amino Acids, Fatty Acids, and Phenolic Compounds in Tartary Buckwheat of Different Hull Colour.” Czech J. Food Sci. 35(3): 214–222.

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Vogrin􏰈ci􏰈c, M., Kreft, I.,Filipi􏰈c, M.,and Zˇegura, B. (2013) ”Antigenotoxic Effect of Tartary (Fagopyrum tataricum) and Common (Fagopyrum esculentum) Buckwheat Flour.” J. Med. Food 16(10):944–952.

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