Buckwheat, as a Food Component of a High Nutritional Value, Used in the Prophylaxis of Gastrointestinal Diseases

摘要

An attempt was undertaken in this study to collect data from original works and reviews on two polymers in buckwheat grains: proteins and starch. Both polymers of buckwheat enter into interactions with other components naturally occurring in buckwheatgrains, including tannins, phenolic compounds or flavonoids, as biologically-active substances with properties facilitating the health of humans and animals. Determinations were additionally conducted for the presence and interactions of buckwheat grains or components produced upon technological processing that exhibit physiological ftinctions significant to the health of an organism, including dietary fibre and its fractions with different affinity to water as well as a fraction of starch resistant toenzymatic hydrolysis. The phenomenon of interactions proceeding between natural components is tangibly induced in the course of technological processes, hydrothermal ones in particular. Data was also collected on the subject of functional food products,the main constituents of which are buckwheat grains, as well as on green parts of plants discussed in the aspect of prophylactic fiinctions and functions facilitating the health of humans and animals.