Hyperglycemia
The survey shows that the blood sugar level and diabetes prevalence rate of people in areas where buckwheat is the staple food are significantly lower than those in areas where buckwheat is not eaten. Among them, the detection rate of high blood sugar level (that is, higher than normal blood sugar level) of residents who eat buckwheat as the staple food is 1. 6%; The detection rate of hyperglycemia in people who are not staple buckwheat is 7. 33%, the latter is nearly four times higher than the former. The incidence of diabetes in areas where buckwheat is the staple food and buckwheat is not eaten is also about 1 times, and the former is 1. 88%, the latter is 3. 84%。 This conclusion suggests that buckwheat, as a miscellaneous grain crop that can effectively reduce the incidence of diabetes, should appear more on the table of ordinary people.
Lowering blood lipid
Animal experiments show that tartary buckwheat flavonoids can significantly reduce the triglyceride levels in hyperlipidemia mice and cholesterol and triglyceride levels in hyperlipidemia rats. However, it does not reduce the level of high density lipoprotein, so tartary buckwheat flavonoids have the effect of reducing blood lipid. In addition, raw tartary buckwheat can only be used as tea after proper baking, but the baking process of tartary buckwheat requires high requirements, and it is easy to fry tartary buckwheat, or the frying temperature is not enough, which destroys the effective components of tartary buckwheat and affects the taste and rutin exudation rate. This is because quercetin, which is rich in bioflavonoids from tartary buckwheat, can reduce the contents of triglycerides and total cholesterol, and reduce the atherosclerosis index.
Effect on myocardium
Rutin, also known as VP, is the main component of bioflavonoids rich in tartary buckwheat. Its main functions are softening blood vessels, improving microcirculation, clearing away heat and toxic materials, promoting blood circulation and removing blood stasis, detoxifying and promoting granulation, invigorating qi and refreshing, lowering blood sugar and urine sugar. Dr Mitchell Hertog of the Netherlands determined the content of bioflavonoids in the diet of 805 elderly men. The results showed that the risk of death from coronary heart disease was 50% lower in the group that ingested bioflavonoids no less than 30 mg per day than in the group that ingested bioflavonoids no more than 19 mg per day. Magnesium has a good regulatory effect on myocardial activity, which can slow down the heart rhythm and heart conduction, increase blood supply to the myocardium, and is beneficial to heart relaxation and rest. The magnesium content in tartary buckwheat is more than 1 1 times that of wheat flour.
Effect on blood vessels
Buckwheat bioflavonoids have many physiological functions, among which quercetin and morin can improve the contraction and relaxation of vascular smooth muscle. Rutin can dilate blood vessels, maintain capillary resistance, reduce its permeability and brittleness, promote cell proliferation and prevent blood cell agglutination, and reduce blood lipid, dilate coronary artery and increase coronary blood flow. Buckwheat flour is rich in vitamins, which can reduce human blood lipid and cholesterol, and is an important auxiliary food (medicine) for treating hypertension and cardiovascular diseases. Some trace elements (such as magnesium, iron, copper, potassium, etc. ) has a protective effect on the cardiovascular system.
Antibacterial and antiviral effects
Studies have confirmed that the bioflavonoids quercetin, morin and camphor rich in tartary buckwheat have antibacterial and antiviral effects. Clinical application of this flavone has the peculiar effects of removing putrefaction, promoting granulation, diminishing inflammation and relieving pain on ulcers caused by various reasons.
Free radical scavenging effect
Free radicals are the evil source of cancer, aging and cardiovascular and cerebrovascular degenerative diseases. Because tartary buckwheat flavonoids are easily oxidized, they have the function of scavenging free radicals. The molecular structure of bioflavonoids from tartary buckwheat accords with the theory of effective phenolic hydroxyl groups and has strong free radical scavenging ability. They have five hydroxyl groups, which can be used as hydrogen donors to reduce free radicals, thus playing a role in scavenging free radicals and achieving the purposes of anti-aging, anti-cancer and anti-cardiovascular and cerebrovascular diseases. Liver-protecting Fagopyrum tataricum bioflavonoids have a certain effect on acute and chronic hepatitis, liver cirrhosis, fatty liver and toxic liver injury caused by galactosamine and carbon tetrachloride. The results showed that tartary buckwheat flavonoids had obvious inhibitory effect on the increase of MDA content in liver caused by carbon tetrachloride. Can reduce the consumption of glutathione (GSH) caused by liver injury; It can protect the integrity of cell structure and prevent the activity of soluble enzymes such as transaminase in liver cells from increasing due to leakage from cells. The liver-protecting mechanism of tartary buckwheat bioflavonoids ultimately lies in its antioxidant and anti-free radical effects.