Use este identificador para citar ou linkar para este item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1186518
Registro completo de metadados
Campo DCValorIdioma
dc.contributor.authorOLIVEIRA, M. E. A. S.
dc.contributor.authorCARVALHO, H. J. M.
dc.contributor.authorMARTINEZ-VILLALUENGA, C.
dc.contributor.authorTAKEITI, C. Y.
dc.contributor.authorCLERICI, M. T. P. S.
dc.date.accessioned2026-04-30T20:48:20Z-
dc.date.available2026-04-30T20:48:20Z-
dc.date.created2026-04-30
dc.date.issued2026
dc.identifier.citationJournal of Agricultural and Food Chemistry, v., n., p., 2026.
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1186518-
dc.descriptionBuckwheat (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.
dc.language.isoeng
dc.rightsopenAccess
dc.subjectSlowly digestible starches
dc.subjectGlycaemic index
dc.subjectProtein-interactions
dc.subjectPeptides and proteins
dc.subjectÍndice glicêmico
dc.titleBuckwheat (Fagopyrum spp.): Building Healthy Diets and Resilient Agrifood Systems.
dc.typeArtigo de periódico
dc.subject.thesagroPseudocereal
dc.subject.thesagroCarboidrato
dc.subject.thesagroHidrocarboneto
dc.subject.thesagroPeptídeo
dc.subject.thesagroProteína
dc.subject.thesagroAmido
dc.subject.thesagroDigestão
dc.subject.thesagroComposto Fenólico
dc.subject.thesagroAlimento
dc.subject.nalthesaurusAromatic compounds
dc.subject.nalthesaurusPhenolic compounds
dc.subject.nalthesaurusCarbohydrates
dc.subject.nalthesaurusHydrocarbons
dc.subject.nalthesaurusAmino acids, peptides and proteins
riaa.ainfo.id1186518
riaa.ainfo.lastupdate2026-04-30
dc.identifier.doihttps://doi.org/10.1021/acs.jafc.5c17847
dc.contributor.institutionMARIA 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.
Aparece nas coleções:Artigo em periódico indexado (CTAA)

Arquivos associados a este item:
Arquivo TamanhoFormato 
buckwheat-fagopyrum-spp-building-healthy-diets-and-resilient-agrifood-systems.pdf3,31 MBAdobe PDFVisualizar/Abrir
Mostrar registro simples do item Visualizar estatísticas

FacebookTwitterDeliciousLinkedInGoogle BookmarksMySpace