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Phenolic compounds in common buckwheat sprouts: composition, isolation, analysis and bioactivities

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Phenolic compounds in common buckwheat sprouts (CBSs) have gained research interest because of their multiple health benefits. Phenolic acids, flavanones, flavonols, flavan-3-ols, and anthocyanins are important bioactive components of CBS that exhibit biological activities, including anti-inflammatory, antioxidant, anti-proliferative, and immunomodulatory effects. The isolation and quantitative and qualitative analyses of these phenolic compounds require effective and appropriate extraction and analytical methods. The most recent analytical method developed for determining the phenolic profile is HPLC coupled with a UV–visible detector and/or MS. This review highlights the extraction, purification, analysis, and bioactive properties of phenolic compounds from CBS described in the literature.

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This research was supported by the Basic Science Research Program through the National Research Foundation of Korea (NRF) funded by the Ministry of Education (2021R1G1A1010510).

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Mansur, A.R., Lee, S.G., Lee, BH. et al. Phenolic compounds in common buckwheat sprouts: composition, isolation, analysis and bioactivities. Food Sci Biotechnol 31, 935–956 (2022).

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