Premium
Hypolipidemic activity of common ( Fagopyrum esculentum Moench) and tartary ( Fagopyrum tataricum Gaertn.) buckwheat
Author(s) -
Tomotake Hiroyuki,
Kayashita Jun,
Kato Norihisa
Publication year - 2014
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.6981
Subject(s) - fagopyrum tataricum , fagopyrum , food science , cholesterol , triglyceride , chemistry , hyperlipidemia , population , bran , biochemistry , biology , botany , antioxidant , rutin , endocrinology , medicine , diabetes mellitus , raw material , environmental health , organic chemistry
Buckwheat grain has well‐balanced nutritional value, whereas its digestibility is relatively low. This review summarizes recent advances in studies on the hypolipidemic activity of buckwheat. The most remarkable function is a powerful hypocholesterolemic activity of buckwheat protein in rats, which is far stronger than that of soy protein. The cholesterol‐lowering effect is mediated by mechanisms involving higher excretion of fecal sterols and lower digestibility of buckwheat protein. The insoluble fraction of buckwheat protein associates with cholesterol and reduces micelle cholesterol uptake in caco‐2 cells. Furthermore, consumption of buckwheat protein suppresses cholesterol‐induced gallstones and body fat in rodents. Buckwheat sprouts also have hypolipidemic activity in rats or type 2 diabetic mice. Tartary buckwheat bran extract reduced the serum level of total cholesterol and triglyceride in hyperlipidemic rats. The consumption of buckwheat seed reduced low‐density lipoprotein cholesterol in the pastureland Mongolian population. Taken together, buckwheat may be beneficial for prevention of hyperlipidemia. © 2014 Society of Chemical Industry