Buckwheat is an annual crop belonging to the Polygoneaceae family. It is known for its numerous health benefits, particularly in relation to chronic diseases. Animal studies have shown that buckwheat flour may help alleviate conditions such as diabetes, obesity, hypertension, and hypercholesterolemia. Buckwheat contains flavonoids, polyphenols, inositol, organic acids. It is also very rich in proteins and dietary fiber (1, 2)
In addition to these benefits, buckwheat is a gluten-free option, making it valuable for individuals with celiac disease or those who need to follow a gluten-free diet (3).
However, despite its many health benefits, buckwheat contains some anti-nutritional factors that can make it more challenging to digest compared to wheat and legumes (4).
Furthermore, allergic reactions to buckwheat, though rare, can be severe. In the worst cases, buckwheat consumption can lead to hemorrhagic disease, which is linked to a rapid drop in blood pressure and can result in anaphylactic shock. The primary symptoms of buckwheat allergies include eczema or urticaria, which typically appear shortly after consumption. Researchers have been exploring various methods, such as enzymatic modifications and controlled fermentations with yeast or mold strains, to reduce or eliminate the allergenic proteins in buckwheat grains (2).
In summary, buckwheat is a highly nutritious, gluten-free grain with potential health benefits for managing chronic diseases. While it can be challenging to digest and may cause allergic reactions in some individuals, ongoing research into reducing its allergenic proteins offers hope for safer consumption.
References
1.Peng, L., S. Wang, L.Zou, J. Zhao ve G. Zhao. 2012. HPLC fingerprint of buckwheat from different habitats and varieties. Phcog Journal, Vol. 31: 5-10.
2. Christa, K. ve M. Smietana. 2008. Buckwheat grains and buckwheat products – nutritional and prophylactic value of their components– a review. Czech Journal Food Science, Vol. 26: 153– 162.
3. Mariotti, M., M. A. Pagani ve M. Lucisano. 2013. The role of buckwheat and HPMC on the breadmaking properties of some commercial gluten-free bread mixtures. Food Hydrocolloids, Vol. 30: 393-400.
4. Zhang, Z., X. Zhang, Z. Zhao, H. Wang ve I. Kreft. 2004. Inhibitory activity and thermostability of αamylase-ınhibitor from buckwheat flour. Proceedings of the 9th International Symposium on Buckwheat, 179-183. 2004, Prague.
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