Buckwheat from the standpoint of traditional medicine and modern scientific ideas: food, energy and therapeutic and prophylactic properties. Allergological risks
AUTHORS : Kiseleva T.L. | Kiseleva M.A.
RELEVANT UNIVERSITIES : Federal Research Center for Nutrition and Biotechnology, Moscow
YEAR : 2016
SUMMARY An information-analytical study of traditional and modern scientifically based approaches to the medical and
nutritional use of buckwheat and Tatar buckwheat has been carried out. It is shown that buckwheat is a valuable
traditional food product in Russia, and its therapeutic and prophylactic use has a modern scientific justification and a
specific list of indications for medical use.
Differences in the chemical composition and biological value of groats that have undergone hydrothermal
treatment (which is currently the main product of buckwheat processing entering the trade network) and green
buckwheat groats have been revealed. It is shown that, despite the existence of regulatory documents and a number of
approved production Rules, today the consumer is not insured against the purchase of buckwheat with reduced
nutritional and energy (from the standpoint of traditional medicine) properties. Possible allergological risks of using
buckwheat are analyzed.
