Nutrient components and bioactive compounds in tartary buckwheat bran and flour as affected by thermal processing

Rutin and quercetin, bioactive compounds from tartary buckwheat, prevent liver inflammatory injury.

Tartary buckwheat (Fagopyrum tataricum) is a healthy and nutritionally important food item. In this study, we investigated the hepatoprotective effects of 75% ethanol extracts from tartary buckwheat (EEB) against ethanol- and carbon tetrachloride (CCl(4))-induced liver damage. EEB were administered to C57BL/6 mice (ethanol induction) and Sprague-Dawley (SD) rats (CCl(4) induction) for 4 and 8 c...

Free Amino Acids, Fatty Acids, and Phenolic Compounds in Tartary Buckwheat of Different Hull Colour

Peng L.-X., Zou L., Tan M.-L., Deng Y.-Y., Yan J., Yan Z.-Y., Zhao G. (2017): Free amino acids, fatty acids, and phenolic compounds in Tartary buckwheat of different hull colour. Czech J. Food Sci., 35: 214–222. In this paper, free amino acids, fatty acids, and phenolic compounds in buckwheat of different hull colour were quantified by ultra-performance liquid chromatography-tandem mass spectro...

Food allergens reactivity as affected by thermal processing Thermal processing and allergens

Food allergens reactivity as affected by thermal processing Thermal processing and allergens

Food allergens reactivity as affected by thermal processing Thermal processing and allergens