Global nutritional challenges and opportunities: Buckwheat, a potential bridge between nutrient deficiency and food security
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00027006%3A_____%2F24%3A10177129" target="_blank" >RIV/00027006:_____/24:10177129 - isvavai.cz</a>
Result on the web
<a href="https://www.sciencedirect.com/journal/trends-in-food-science-and-technology/vol/145/suppl/C" target="_blank" >https://www.sciencedirect.com/journal/trends-in-food-science-and-technology/vol/145/suppl/C</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1016/j.tifs.2024.104365" target="_blank" >10.1016/j.tifs.2024.104365</a>
Alternative languages
Result language
angličtina
Original language name
Global nutritional challenges and opportunities: Buckwheat, a potential bridge between nutrient deficiency and food security
Original language description
The ability to ensure nutritional and food security is seriously threatened by the ever-growing global population. Overreliance on a few staple food crops such as wheat, rice and maize will no longer be able to satisfy the rising demand for future food. Even with increasing agricultural production, over 820 million people are still facing food insecurity and at least 2 billion are facing nutrition insecurity. Therefore, it is imperative to focus on finding simple and sustainable solution to the present threat of global food insecurity. Besides staple food crops, harnessing nutrient-dense, climate-resilient, and locally available crops for production, marketing and consumption as "Smart Foods" for the future is needed. Buckwheat is potential smart food because of its stress resistance and nutritional properties as well as strong antioxidant activity due to presence of flavonoids. This paper comprises a comprehensive review of the scientific literature on the valorization of buckwheat crops in terms of germplasm resources, breeding and genetic improvements for yield, bioactive compounds, biological activities and its potential application in food and pharmaceutical industries. Identification of elite cultivars and exploitation of buckwheat derived gluten-free bakery and non-bakery food stuffs and beverages such as tea, beer and wine should be explored for human consumption. Abundance of bioactive compounds results in high anti-oxidant, anti-microbial, antiglycemic, anticancer properties and other health-promoting activities highlighting buckwheat's potential application as nutraceuticals and pharmaceuticals.
Czech name
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Czech description
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Classification
Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
40106 - Agronomy, plant breeding and plant protection; (Agricultural biotechnology to be 4.4)
Result continuities
Project
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Continuities
R - Projekt Ramcoveho programu EK
Others
Publication year
2024
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
TRENDS IN FOOD SCIENCE & TECHNOLOGY
ISSN
0924-2244
e-ISSN
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Volume of the periodical
145
Issue of the periodical within the volume
MAR 2024
Country of publishing house
GB - UNITED KINGDOM
Number of pages
18
Pages from-to
104365
UT code for WoS article
001183501000001
EID of the result in the Scopus database
2-s2.0-85184518909