Vol. 12, Issue 5 (2023)

Author(s):
Nikhil Sharma and Rajnish Minhas

Abstract:
A wide population of the Himalayan region is dependent on wild edible plants as a source of their sustenance. Fagopyrum is a rich source of bioactive components like triterpenoids, flavonoids, bioactive proteins, bioactive polysaccharides, etc. People living in this advanced era are becoming very conscious regarding their health and food choices. Value-added products made from buckwheat species possess many health benefits such as antioxidant, anti-inflammatory, anticancer, antiobesity, antihypertensive, hepatoprotective, and remarkable antidiabetic activities. Food products that can be prepared from buckwheat include bread, biscuits, noodles, sprouts, tea, etc. These products will be gluten-free, rich sources of antioxidants, flavonoids, proteins, and insoluble dietary fiber. This review compiles the present progress in our knowledge concerning the nutritional benefits of Fagopyrum species.