<abstract xmlns="http://www.w3.org/1999/xhtml"><p> Dried buckwheat herb is used in medicinal products whereas fresh green plant parts, especially sprouts, are consumed as a vegetable. The herb contains fagopyrins, which cause sensitivity to light after ingestion. The aim of this study was to investigate the impact of different growing conditions and the development phase on the content of fagopyrin and phenolic compounds in buckwheat sprouts. Total flavonoid and total phenol contents, fagopyrin content and antioxidant activity were determined spectrophotometrically. Fagopyrin and flavonoids were located almost exclusively in cotyledons. Based on a comparison to hypericin toxicity, the recommendable intake of buckwheat sprouts was estimated to be less than 40 g per day.</p></abstract>

Dried buckwheat herb is used in medicinal products whereas fresh green plant parts, especially sprouts, are consumed as a vegetable. The herb contains fagopyrins, which cause sensitivity to light after ingestion. The aim of this study was to investigate the impact of different growing conditions and the development phase on the content of fagopyrin and phenolic compounds in buckwheat sprouts. Total flavonoid and total phenol contents, fagopyrin content and antioxidant activity were determined spectrophotometrically. Fagopyrin and flavonoids were located almost exclusively in cotyledons. Based on a comparison to hypericin toxicity, the recommendable intake of buckwheat sprouts was estimated to be less than 40 g per day.

The content of fagopyrin and polyphenols in common and tartary buckwheat sprouts

Faculty of Pharmacy, University of Ljubljana, SI-1000 Ljubljana, Slovenia

Department of Agronomy, Biotechnical Faculty, University of Ljubljana, SI-1000 Ljubljana, Slovenia

Acta Pharmaceutica

{"article-title":"The content of fagopyrin and polyphenols in common and tartary buckwheat sprouts"}

Dried buckwheat herb is used in medicinal products whereas fresh green plant parts, especially sprouts, are consumed as a vegetable. The herb contains...

The content of fagopyrin and polyphenols in common and tartary buckwheat sprouts

Pubblicato online: 31 dic 2013

Pagine: 553 - 560

DOI: https://doi.org/10.2478/acph-2013-0031

Parole chiave
buckwheat, Fagopyrum (Polygonaceae), fagopyrin, polyphenols, sprouts, phototoxicity

This content is open access.

The content of fagopyrin and polyphenols in common and tartary buckwheat sprouts

Pubblicato online: 31 dic 2013

Pagine: 553 - 560

DOI: https://doi.org/10.2478/acph-2013-0031

Parole chiavebuckwheat, Fagopyrum (Polygonaceae), fagopyrin, polyphenols, sprouts, phototoxicity

This content is open access.

Parole chiave
buckwheat, Fagopyrum (Polygonaceae), fagopyrin, polyphenols, sprouts, phototoxicity