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Bénéfices santé du sarrasin

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Bénéfices santé du sarrasin

Messagepar Nutrimuscle-Conseils » 28 Sep 2012 15:08

le sarrasin est riche en d-fagomine ce qui aide à réduire la sécrétion d'insuline et préserve la santé digestive

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

Food Chemistry Available online 18 September 2012 Susana Amézqueta

Buckwheat (Fagopyrum esculentum Moench) groats contain the iminosugar d-fagomine as a minor component that might contribute to the alleged health benefits of this pseudo-cereal. This study presents analysis of d-fagomine in buckwheat-based foodstuffs by liquid chromatography coupled to mass spectrometry and an estimation of its presence in the human diet based on a published population-based cross-sectional nutrition survey. d-Fagomine is present in common buckwheat-based foodstuffs in amounts ranging from 1 to 25 mg/kg or mg/L, it is stable during boiling, baking, frying and fermentation, and it is biosynthesised upon sprouting. The estimated total intake of d-fagomine resulting from a diet that includes such foodstuffs would be between 3 and 17 mg per day (mean for both genders; range from P5 to P95). A diet rich in buckwheat products would provide a daily amount of d-fagomine that may in part explain the beneficial properties traditionally attributed to buckwheat consumption.


Highlights


► The amount of d-fagomine in common buckwheat-based foodstuffs is 1 to 25 mg/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 to 17 mg/day. ► d-Fagomine may explain in part the properties attributed to buckwheat consumption.
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