| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 7601676 | Food Chemistry | 2013 | 6 Pages |
Abstract
⺠The amount of d-fagomine in common buckwheat-based foodstuffs is 1-25 mg/kg. ⺠d-Fagomine is stable during baking, frying, boiling and fermentation. ⺠d-Fagomine is biosynthesised upon sprouting. ⺠The estimated intake of d-fagomine from buckwheat foodstuffs is 3-17 mg/day. ⺠d-Fagomine may explain in part the properties attributed to buckwheat consumption.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Susana Amézqueta, Esther Galán, Ingrid Vila-Fernández, Sergio Pumarola, Montserrat Carrascal, Joaquin Abian, Lourdes Ribas-Barba, LluÃs Serra-Majem, Josep LluÃs Torres,