Results 21 to 30 of about 4,521 (215)

Quercetin in Tartary Buckwheat Induces Autophagy against Protein Aggregations [PDF]

Antioxidants, 2021
Tartary buckwheat is used as an ingredient in flour and tea, as well as in traditional Chinese medicine for its antioxidant effects. Here, we found that an ethanol extract of tartary buckwheat (TBE) potently induced autophagy flux in HeLa cells by suppressing mTORC1 activity, as revealed by dephosphorylation of the mTORC1 substrates Ulk1, S6K, and 4EBP,
Sumiko Ikari, Qiang Yang, Shiou-Ling Lu, Yuancai Liu, Feike Hao, Guoqiang Tong, Shiguang Lu, Takeshi Noda   +7 more
openaire   +3 more sources

Effects of Microwave-assisted L-phenylalanine Treatment on the Flavonoids of Tartary Buckwheat during Germination

Shipin gongye ke-ji, 2022
In the study, tartary buckwheat sprouts of Chuanqiao 1 cultivar were investigated, and the effects of microwave-assisted L-phenylalanine (L-Phe) treatment on the flavonoids of tartary buckwheat during germination were studied.
Xianmeng XU, Zixiu BIAN, Shunmin WANG, Ning LU, Huimin ZHANG, Junzhen WANG   +5 more
doaj   +1 more source

Rewiring of the seed metabolome during Tartary buckwheat domestication

Plant Biotechnology Journal, 2022
SummaryCrop domestication usually leads to the narrowing genetic diversity. However, human selection mainly focuses on visible traits, such as yield and plant morphology, with most metabolic changes being invisible to the naked eye. Buckwheat accumulates abundant bioactive substances, making it a dual‐purpose crop with excellent nutritional and medical
Zhao, Hui, He, Yuqi, Zhang, Kaixuan, Li, Shijuan, Chen, Yong, He, Ming, He, Feng, Gao, Bin, Yang, Di, Fan, Yu, Zhu, Xuemei, Yan, Mingli, Giglioli-Guivarc'H, Nathalie, Hano, Christophe, Fernie, Alisdair, Georgiev, Milen, Janovská, Dagmar, Meglič, Vladimir, Zhou, Meiliang   +18 more
openaire   +4 more sources

An Evaluation of the Absolute Content of Flavonoids and the Identification of Their Relationship with the Flavonoid Biosynthesis Genes in Tartary Buckwheat Seeds

Agronomy, 2023
The aim of the present study is to evaluate the absolute content and accumulation patterns of flavonoid components; to give insight into the accumulation relationships among flavonoid components; to explore the correlation between the content of ...
Jin Ke, Bin Ran, Peiyuan Sun, Yuanzhi Cheng, Qingfu Chen, Hongyou Li   +5 more
doaj   +1 more source

Phytochemistry, Bioactivities of Metabolites, and Traditional Uses of Fagopyrum tataricum

Molecules, 2022
In Tartary buckwheat (Fagopyrum tataricum), the edible parts are mainly grain and sprouts. Tartary buckwheat contains protecting substances, which make it possible for plants to survive on high altitudes and under strong natural ultraviolet radiation ...
Ivan Kreft, Mateja Germ, Aleksandra Golob, Blanka Vombergar, Alena Vollmannová, Samo Kreft, Zlata Luthar   +6 more
doaj   +1 more source

Serendipita indica Promotes the Growth of Tartary Buckwheat by Stimulating Hormone Synthesis, Metabolite Production, and Increasing Systemic Resistance

Journal of Fungi, 2023
The main objective of this study was to investigate the influence of Serendipita indica on the growth of Tartary buckwheat plants. This study highlighted that the roots of Tartary buckwheat can be colonized by S.
Meijia Zheng, Shanpu Zhong, Wenjing Wang, Zizhong Tang, Tongliang Bu, Qingfeng Li   +5 more
doaj   +1 more source

Comparative cellular, physiological and transcriptome analyses reveal the potential easy dehulling mechanism of rice-tartary buckwheat (Fagopyrum Tararicum)

BMC Plant Biology, 2020
Background Tartary buckwheat has gained popularity in the food marketplace due to its abundant nutrients and high bioactive flavonoid content. However, its difficult dehulling process has severely restricted its food processing industry development. Rice-
Hong-You Li, Chao-Xin Wu, Qiu-Yu Lv, Tao-Xiong Shi, Qi-Jiao Chen, Qing-Fu Chen   +5 more
doaj   +1 more source

Nutrient components and bioactive compounds in tartary buckwheat bran and flour as affected by thermal processing

International Journal of Food Properties, 2020
In the present study, the contents of amino acids, fatty acids, polysaccharides, polyphenols, and flavonoids were compared in tartary buckwheat bran and flour before and after baking. The results showed that the contents of all the bioactive compounds in
Rui Hong Ge, Hui Wang
doaj   +1 more source

Tartary Buckwheat Grain as a Source of Bioactive Compounds in Husked Groats

Plants, 2023
Tartary buckwheat (Fagopyrum tataricum Gaertn.) originates in mountain regions of Western China, and is cultivated in China, Bhutan, Northern India, Nepal, and Central Europe. The content of flavonoids in Tartary buckwheat grain and groats is much higher
Ivan Kreft, Aleksandra Golob, Blanka Vombergar, Mateja Germ   +3 more
doaj   +1 more source

A review: The nutrition components, active substances and flavonoid accumulation of Tartary buckwheat sprouts and innovative physical technology for seeds germinating

Frontiers in Nutrition, 2023
Compared with the common grain, Tartary buckwheat enjoys higher nutritional value. Some distinctive nutrition associated with physiological activity of Tartary buckwheat is valuable in medicine. In addition, it’s a good feed crop.
Yulu Dong, Nan Wang, Shunmin Wang, Junzhen Wang, Wenping Peng   +4 more
doaj   +1 more source