Abstract
Modern research expresses that some constituents of common buckwheat (Fagopyrum esculentum) and Tartary buckwheat (Fagopyrum tataricum) grain and green parts have pharmacological effects. Thus buckwheat could be considered as a functional food. It has been shown that it can prevent diseases, lower cancer risks, as well as protect against cardiovascular diseases and diabetes. In addition, Alzheimer’s disease, and even inflammatory diseases like arthritis and asthma, can be delayed or prevented. The cholesterol-lowering effects are very evident from both species of buckwheat. In this chapter the human health research progress of buckwheat grains and green parts as bioactive components is reviewed. This review focuses on a number of possible areas of new research for the health effects of buckwheat. Experimental and epidemiological studies are discussed.
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