ABSTRACT
People have become more interested in adopting healthier lifestyles and foods that promote health. Buckwheat, a pseudocereal with nutritional content superior to conventional cereals, can be used as a replacement for cereals like wheat and maize. Experimental studies on animals and humans have reported several health benefits of buckwheat, including prevention of malnutrition, coeliac disease, and other diseases. The beneficial effects of buckwheat have been attributed to the presence of bioactive phytocompounds, such as peptides, flavonoids, phenolic acids, D-fagomine, fagopyritols, and fagopyrins. This chapter highlights the present understanding of buckwheat and its nutritional constituents and bioactive components, as well as the potential for the development of food products with several health benefits.
