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The presence ofd-fagomine in the human diet from buckwheat-based foodstuffs

Food Chemistry 136(3-4):1316 (2013) PMID 23194529

Highlights ► The amount of d-fagomine in common buckwheat-based foodstuffs is 1–25mg/kg. ► d-Fagomine is stable during baking, frying, boiling and fermentation. ► d-Fagomine is biosynthesised upon sprouting. ► The estimated intake of d-fagomine from buckwheat foodstuffs is 3–17mg/day. ► d-Fagomine may explain in part the properties attributed to buckwheat consumption.

DOI: 10.1016/j.foodchem.2012.09.038