Amaranth and buckwheat grains: Nutritional profile, development of functional foods, their pre-clinical cum clinical aspects and enrichment in feed

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00179906%3A_____%2F24%3A10488979" target="_blank" >RIV/00179906:_____/24:10488979 - isvavai.cz</a>

Result on the web

<a href="https://verso.is.cuni.cz/pub/verso.fpl?fname=obd_publikace_handle&handle=IWNkQzCYQ_" target="_blank" >https://verso.is.cuni.cz/pub/verso.fpl?fname=obd_publikace_handle&handle=IWNkQzCYQ_</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1016/j.crfs.2024.100836" target="_blank" >10.1016/j.crfs.2024.100836</a>

Result language

angličtina

Original language name

Amaranth and buckwheat grains: Nutritional profile, development of functional foods, their pre-clinical cum clinical aspects and enrichment in feed

Original language description

The resurgence of interest in amaranth and buckwheat as nutrient-rich and versatile grains has incited extensive research aimed at exploring their potential benefits for sustainable agriculture and human nutrition. Amaranth is renowned for its gluten-free nature and exceptional nutritional profile, offering high-quality proteins, fiber, minerals, and bioactive compounds. Similarly, buckwheat is recognized for its functional and nutraceutical properties, offering a plethora of health benefits attributed to its diverse array of biologically active constituents; flavonoids, phytosterols, and antioxidants. This comprehensive review comprehends the existing understanding of the composition, anti-nutritional factors, biological activity, and potential application of these grains, emphasizing their pivotal role in addressing global food insecurity. Developed functional foods using these grains are having enhanced physicochemical properties, mineral content, phenolic content and overall sensory acceptability. In addition, the consumption of developed functional food products proved their health benefits against various type of anomalies. Moreover, enrichment of both grains in the animal feeds also showing positive health benefits.

Czech name

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Czech description

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Type

J_imp - Article in a specialist periodical, which is included in the Web of Science database

CEP classification

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OECD FORD branch

30104 - Pharmacology and pharmacy

Project

—

Continuities

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year

2024

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Current Research in Food Science

ISSN

—

e-ISSN

2665-9271

Volume of the periodical

9

Issue of the periodical within the volume

SEP

Country of publishing house

NL - THE KINGDOM OF THE NETHERLANDS

Number of pages

19

Pages from-to

100836

UT code for WoS article

001361868800001

EID of the result in the Scopus database

2-s2.0-85203149124