Research status and prospect of flavonoids from Tartary buckwheat

doi:10.13386/j.issn1002-0306.2012.18.092

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Science and Technology of Food Industry > 2012 > (18): 377-381. > DOI: 10.13386/j.issn1002-0306.2012.18.092

Research status and prospect of flavonoids from Tartary buckwheat[J]. Science and Technology of Food Industry, 2012, (18): 377-381. DOI: 10.13386/j.issn1002-0306.2012.18.092

Citation:

Research status and prospect of flavonoids from Tartary buckwheat[J]. Science and Technology of Food Industry, 2012, (18): 377-381. DOI: 10.13386/j.issn1002-0306.2012.18.092

Citation:

Research status and prospect of flavonoids from Tartary buckwheat[J]. Science and Technology of Food Industry, 2012, (18): 377-381. DOI: 10.13386/j.issn1002-0306.2012.18.092

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Research status and prospect of flavonoids from Tartary buckwheat

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Received Date: March 31, 2012

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Abstract

Tartary buckwheat with high pharmaceutical and edible values is a dicotyledonous polygonaceous plant, which is an important grain crops in western China.According to the published reports, Tartary buckwheat has been shown to exhibit antioxidative, hypoglycemic, hypolipidemic and anticarcinogenic effects for its abundance in flavonoids such as rutin and quercetin.In recent years, with the improvement of living standards of people in China, the incidence of chronic disease is growing rapidly.Therefore, Tartary buckwheat has been paid more attention for its physiological functions.Components, physiological functions and effect of processing methods on flavonoids from Tartary buckwheat were summarized and strategies for further research and development were proposed.
- Tartary buckwheat;flavonoids;components;physiological functions;processing methods;

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