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Buckwheat Consumption and Its Medical and Pharmacological Effects - A Review of the Literature

Buckwheat Consumption and Its Medical and Pharmacological Effects - A Review of the Literature,Gunilla WIESLANDER,Dan NORBACK

Buckwheat Consumption and Its Medical and Pharmacological Effects - A Review of the Literature   (Citations: 1)
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This is a review of reports and publications on positive health effects of common buckwheat (Fagopyrum esculentum) and tartary buckwheat (Fagopyrum tartaricum), besides its nutritional values or allergenic properties. Buckwheat is not taxonomically related to wheat, and has a higher nutritional value than many cereals. Both grains and leaves can be used in food. Buckwheat dishes are known in traditional cooking in specific regions in different parts of the world. In addition, buckwheat is used for medical reasons in gluten free-diet in celiac diseased patients, and in alleviation of some specific diseases. In some European countries, buckwheat leaf tea is used to treat leg oedema. In China, tartary buckwheat is used to alleviate diabetes mellitus, hypertension, hypercholesterolemia, and gallstones. Animal experimental studies support the view that buckwheat protein could have beneficial effects for various diseases, including hyperlipemia, and that buckwheat leaf may have antioxidative properties. The mechanisms behind the medical and pharmacological effects of buckwheat remains unclear, but could be related to the low digestibility of buckwheat protein, good nutritional value, or specific effects of phytochemicals in buckwheat, e.g. rutin. Epidemiological research is needed to evaluate long-term health effects of a high buckwheat consumption. In addition, there is a need for randomised double-blind placebo-controlled clinical trials to evaluate effects of treatment of patients with buckwheat diet.
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