Relevance of Buckwheat in Gastrointestinal Health Modulation: A Review

The potential health benefits of buckwheat are ascribed to bioactive compounds that possess anti-inflammatory, antihypertensive, antioxidant and antidiabetic properties. Owing to its gluten-free and low-FODMAP composition, it attracts individuals who have sensitive gastrointestinal (GI) tracts, specifically those who are sensitive to gluten. In contrast, additional research is required to determine the impact of buckwheat-wheat hybridization in food preparations, which aims to improve texture and flavor, on the production of short-chain fatty acids (SCFAs) via in vitro fermentation and its impact on intestinal microbiota. Amidst the prevailing global food crisis, it is critical to prioritize the establishment of food security measures for an expanding population. To enhance the availability and quality of food, an interdisciplinary strategy that may involve enrichment, biofortification and botanical supplements is required. This review evaluates the impact of buckwheat on GI health outcomes and regulation of the gut microbiome, addressing critical health concerns in the midst of evolving food crises. Buckwheat supports gastrointestinal health due to its high nutritional content and possible therapeutic attributes. Comprehending its application is crucial for advancing therapeutic interventions for gastrointestinal issues and mitigating potential food shortages.