Buckwheat: An Advancing Crop for Future Generations

Common buckwheat (Fagopyrum esculentum) stands as a versatile and widely cultivated crop with a rich history of utilization across the globe. Conversely, Tartary buckwheat (Fagopyrum tataricum) finds its primary niche in China, where it is cultivated and consumed. Both varieties contribute significantly to global agriculture, providing essential food items in the form of grains and flour. Common buckwheat, known for its adaptability, is often grown in diverse climates and geographical regions. It is raised in short seasons, making it a suitable candidate as a second crop, complementing other primary crops in a rotation system. Its adaptability and versatility have earned it the reputation of being one of the most reliable summer season crops. Beyond its nutritional contributions, buckwheat possesses a fundamental prophylactic property crucial for human health – antioxidant activity. This property gives rise to a variety of essential biological functions, including antimutagenic, anticarcinogenic, and antiaging effects. The antioxidant content in buckwheat makes it a valuable dietary inclusion, supporting overall well-being and disease prevention. Recent studies have delved into the molecular basis of buckwheat products, exploring their technological and textural characteristics. This research not only enhances our understanding of the composition and quality of buckwheat-based foods but also opens doors to broader applications in future generations. The knowledge gained from these studies may lead to the development of improved buckwheat varieties and innovative food products with enhanced nutritional profiles.