Título:	Buckwheat (Fagopyrum spp.): Building Healthy Diets and Resilient Agrifood Systems.
Autoria:	OLIVEIRA, M. E. A. S. CARVALHO, H. J. M. MARTINEZ-VILLALUENGA, C. TAKEITI, C. Y. CLERICI, M. T. P. S.
Afiliação:	MARIA EUGENIA ARAUJO SILVA OLIVEIRA, UNIVERSIDADE ESTADUAL DE CAMPINAS; HUGO JOSÉ MARTINS CARVALHO, UNIVERSIDADE ESTADUAL DE CAMPINAS; CRISTINA MARTINEZ-VILLALUENGA, INSTITUTE OF FOOD SCIENCE, TECHNOLOGY AND NUTRITION (ICTAN-CSIC); CRISTINA YOSHIE TAKEITI, CTAA; MARIA TERESA PEDROSA SILVA CLERICI, UNIVERSIDADE ESTADUAL DE CAMPINAS.
Ano de publicação:	2026
Referência:	Journal of Agricultural and Food Chemistry, v., n., p., 2026.
Conteúdo:	Buckwheat (Fagopyrum spp.), mainly represented by common buckwheat (Fagopyrum esculentum) and Tartary buckwheat (Fagopyrum tataricum), is a climate-resilient pseudocereal with high nutritional value. Its unique composition, rich in proteins, slowly digestible starches, and phenolic compounds, links sustainability with health-promoting properties. The aim of this review was to reinforce and summarize current knowledge on buckwheat as a source of bioactive compounds, the molecular mechanisms underlying starch interactions, technological processing, and its application in gluten-free products. Evidence indicates that buckwheat proteins and phenolic compounds interact with starch, modulating its digestibility and contributing to improved glycemic control. Advances in food technology, particularly through 3D printing and steam explosion treatments, offer opportunities to design gluten-free foods with a low glycemic index (GI) and desirable sensory attributes. These developments position buckwheat as a promising ingredient for celiac and nonceliac consumers, as well as for individuals managing glucose metabolism or using GLP1 analog medications.
Thesagro:	Pseudocereal Carboidrato Hidrocarboneto Peptídeo Proteína Amido Digestão Composto Fenólico Alimento
NAL Thesaurus:	Aromatic compounds Phenolic compounds Carbohydrates Hydrocarbons Amino acids, peptides and proteins
Palavras-chave:	Slowly digestible starches Glycaemic index Protein-interactions Peptides and proteins Índice glicêmico
Digital Object Identifier:	https://doi.org/10.1021/acs.jafc.5c17847
Tipo do material:	Artigo de periódico
Acesso:	openAccess
Aparece nas coleções:	Artigo em periódico indexado (CTAA)