TABLE 3.
Buckwheat‐based gluten‐free products and their biologically active compounds and chemical structure
| Biologically active compounds | Chemical structure | Buckwheat gluten‐free products | References |
|---|---|---|---|
| Rutin |
|
Buckwheat sprouts Fermented buckwheat sprouts Buckwheat bread Buckwheat noodles Buckwheat tea |
Glavač et al. (2017), Suzuki et al., 2015), Szawara‐Nowak et al. (2014) |
| d‐fagomine |
|
Buckwheat beer Buckwheat cookies Buckwheat dry noodles Buckwheat bread |
Amezqueta et al. (2012) |
| Cycloartenol |
|
Broken roasted Buckwheat groats, Roasted buckwheat hulls, Buckwheat bran Whole roasted buckwheat groats |
Dziadek et al. (2016) |
| Vanillic acid |
|
Buckwheat bread Buckwheat tea Buckwheat honey |
Dziedzic et al. (2018), Szawara‐Nowak et al. (2014), Deng et al. (2018) |
| p‐Hydroxy‐benzaldehyde |
|
||
| p‐Coumaric acid |
|
||
| Ferulic acid |
|
||
| Swertiamacroside |
|
||
| Vitexin |
|
||
| Hyperin |
|
||
| Epicatechin |
|
||
| Quercetin |
|
||
| Fagopyrin |
|
Buckwheat bread Buckwheat tea |
Qin, Li, et al. (2013), Qin, Wu, et al. (2013), Glavač et al. (2017) |
| Fagopyritol |
|
Buckwheat‐based biscuits Buckwheat groats Buckwheat sprouts |
Zieliński et al. (2019), Izydorczyk et al. (2014) |