Biosynthesis and regulation of flavonoids in buckwheat

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  • Matsui Katsuhiro
    Institute of Crop Science, National Agriculture and Food Research Organization (NARO) Graduate School of Life and Environmental Science, University of Tsukuba
  • Walker Amanda R.
    CSIRO Agriculture & Food, Wine Innovation West, Hartley Grove, Waite Campus

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Abstract

<p>Buckwheat contains an abundance of antioxidants such as polyphenols and is considered a functional food. Among polyphenols, flavonoids have multiple functions in various aspects of plant growth and in flower and leaf colors. Flavonoids have antioxidant properties, and are thought to prevent cancer and cardiovascular disease. Here, we summarize the flavonoids present in various organs and their synthesis in buckwheat. We discuss the use of this information to breed highly functional and high value cultivars.</p>

Journal

  • Breeding Science

    Breeding Science 70 (1), 74-84, 2020

    Japanese Society of Breeding

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