Treasure from garden: Bioactive compounds of buckwheat

Food Chem. 2021 Jan 15:335:127653. doi: 10.1016/j.foodchem.2020.127653. Epub 2020 Jul 24.


Buckwheat is a gluten-free crop under the family Polygonaceae abundant with beneficial phytochemicals that provide significant health benefits. It is cultivated and adapted in diverse ecological zones all over the world. Recently its popularity is expanding as a nutrient-rich healthy food with low-calories. The bioactive compounds in buckwheat are flavonoids (i.e., rutin, quercetin, orientin, isoorientin, vitexin, and isovitexin), fatty acids, polysaccharides, proteins, and amino acids, iminosugars, dietary fiber, fagopyrins, resistant starch, vitamins, and minerals. Buckwheat possesses high nutritional value due to these bioactive compounds. Additionally, several essential bioactive factors that have long been gaining interest because these compounds are beneficial for healing and preventing several human diseases. The present review demonstrates an overview of the recent researches regarding buckwheat phytochemicals and particularly focusing on the distinct function of bioactive components with their health benefits.

Keywords: Buckwheat; D-chiro-inositol; Flavonoids; Nutritional value; Rutin.

MeSH terms

  • Apigenin / analysis
  • Fagopyrum / chemistry*
  • Fagopyrum / growth & development
  • Flavonoids
  • Glucosides
  • Humans
  • Nutritive Value
  • Phytochemicals / chemistry
  • Plant Extracts / chemistry*
  • Quercetin / analysis
  • Rutin / analysis
  • Seeds / genetics


  • Flavonoids
  • Glucosides
  • Phytochemicals
  • Plant Extracts
  • Rutin
  • Apigenin
  • Quercetin
  • vitexin
  • orientin
  • isovitexin