ArticleFoods (Basel, Switzerland)2023
Effect of Sprouting on Biomolecular and Antioxidant Features of Common Buckwheat (
Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
8 citing papers in PubMed.
- Germination as a Strategy to Enhance the Bioactivity of Whole Grains: Phytochemical Remodeling and Health Implications.Comprehensive reviews in food science and food safety · 2026Review
- Influence of processing on flavonoid retention, transformation, and bioavailability in Tartary buckwheat (Food chemistry: X · 2026Review
- Exploring Germination to Unlock the Nutritional Potential of Sorghum (Molecules (Basel, Switzerland) · 2025Article
- The Effect of Different Processing Methods on Metabolite Profiles by Comparative Metabolomics in Kernels and Sprouted Seeds of Foxtail Millet.Foods (Basel, Switzerland) · 2025Article
- By promoting growth and development, castor bean meal biofertilizer improves the yield and quality of Tartary buckwheat and indirectly improves the growth and development of Tartary buckwheat sprouts.Frontiers in plant science · 2025Article
- Optimization of Ultraviolet-B Treatment for Enrichment of Total Flavonoids in Buckwheat Sprouts Using Response Surface Methodology and Study on Its Metabolic Mechanism.Foods (Basel, Switzerland) · 2024Article
- Unraveling the Bioactive Potential ofPharmaceuticals (Basel, Switzerland) · 2024Article
- Reformulating Couscous with Sprouted Buckwheat: Physico-Chemical Properties and Sensory Characteristics Assessed by E-Senses.Foods (Basel, Switzerland) · 2023Article
Corrections and comments
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Authors and funding
11 authors.
Funding
Abstract
Buckwheat is a pseudo-cereal widely grown and consumed throughout the world. Buckwheat is recognized as a good source of nutrients and, in combination with other health-promoting components, is receiving increasing attention as a potential functional food. Despite the high nutritional value of buckwheat, a variety of anti-nutritional features makes it difficult to exploit its full potential. In this framework, sprouting (or germination) may represent a process capable of improving the macromolecular profile, including reducing anti-nutritional factors and/or synthesizing or releasing bioactives. This study addressed changes in the biomolecular profile and composition of buckwheat that was sprouted for 48 and 72 h. Sprouting increased the content of peptides and free-phenolic compounds and the antioxidant activity, caused a marked decline in the concentration of several anti-nutritional components, and affected the metabolomic profile with an overall improvement in the nutritional characteristics. These results further confirm sprouting as a process suitable for improving the compositional traits of cereals and pseudo-cereals, and are further steps towards the exploitation of sprouted buckwheat as a high-quality ingredient in innovative products of industrial interest.
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Registered trials
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