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