ReviewFood chemistry: X2026
Influence of processing on flavonoid retention, transformation, and bioavailability in Tartary buckwheat (
Review in Food chemistry: X, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
What it found
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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.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
1 citing paper in PubMed.
- Impact of steam explosion and high-pressure processing on phenolics of beach pea and Dunn pea: a comparative evaluation of their functional benefits.Food production, processing and nutrition · 2026Article
Corrections and comments
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Authors and funding
5 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Buckwheat is a traditional food and medicinal crop valued for its nutritional composition and high levels of bioactive compounds. Among buckwheat species, Tartary buckwheat is particularly rich in flavonoids, especially rutin and quercetin, which are associated with antioxidant, hypoglycemic, lipid-lowering, antihypertensive, and anti-inflammatory effects. However, the concentration and stability of these compounds are strongly influenced by processing. This review summarizes how non-thermal processes (milling, soaking, germination, and fermentation) and thermal treatments (boiling, steaming, roasting, and extrusion) affect the distribution, transformation, and retention of flavonoids in Tartary buckwheat. The evidence shows that optimized processing can enhance flavonoid bioavailability, reduce antinutritional factors, and improve product quality, enabling the development of functional Tartary buckwheat foods with improved nutritional and health-promoting value. The review concludes that standardised processing conditions and better understanding of flavonoid transformations are essential to maximize health benefits and support industrial application of Tartary buckwheat products.
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Registered trials
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