TARTARY BUCKWHEAT FAGOPYRUM TATARICUM IS A VALUABLE CROP FOR HEALTHY FOOD
2024
Suvorova, G.N. | Zotikov, V.I.
Tartary buckwheat is traditionally cultivated on high mountain hills of Himalayan region and southern China, where it was a major crop and a main human food until recently. Food and cultural traditions associated with Tartary buckwheat have been preserved to this day among many tribes and peoples. High level of phenolic compounds allows plants to survive on high altitude under the influence of UV radiation. Among all the identified flavonoids, rutin was determined as the most abundant compound, the content if which in seeds of Tartary buckwheat is of 100-fold higher compared to common buckwheat. Foods made from the grain of Tartary buckwheat have shown preventive effects against several chronic diseases, including obesity, cardiovascular diseases, gallstone formation, and hypertension. Industrial production of healthy foods from Tartary buckwheat has been developed in China. Tartary buckwheat is popular in Japan, Korea, some European countries. Tartary buckwheat variety Kurab created by the Federal Scientific Center of Legumes and Groat Crops and released in 2022 has been the first in the Russian Federation. Keywords:
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Este registro bibliográfico ha sido proporcionado por Federal Scientific Center of Legumes and Groat Crops