Buckwheat is a gluten-free pseudo-cereal that is a part of the Polygonaceae family.
Grain of buckwheat is a highly healthy component of food and has been found to have a broad variety
of beneficial effects. It is cultivated as grain in a popular buckwheat (Fagopyrum esculentum)
which has a secondary significance in many countries. It contains certain high-level nutritionally
beneficial components and can have other characteristics as functional food. Buckwheat protein is
of outstanding quality and, unlike popular cereals, is rich in essential amino acid, lysine. Health
benefits of this plants include reducing plasma cholesterol level, anti-inflammatory, neuroprotective,
anti-cancer, anti-diabetic effects and enhancing hypertension symptoms. Buckwheat is also
used in gluten free diet in people with celiac disease and used in the alleviation of other common
disease. It has also been recognized that buckwheat has a prebiotic and antioxidant activity. The
key purpose of this review article is to analyze advanced work on the health benefits of buckwheat,
concentrating on the particular function of its bioactive compounds and the process by which such
effects are carried out.