DefinitionThis section has been translated automatically.
Annual, herbaceous, cold-sensitive useful plant from the knotweed family (pseudo-cereals; not a cereal), which reaches a height of 20-60 cm. Buckwheat produces a triangular, 0.3-0.6 cm large, small nut with a coarse shell as its fruit. The shell is removed before use as food. Buckwheat herb is rich in antioxidant flavenoids, especially rutin.
General informationThis section has been translated automatically.
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Internal therapyThis section has been translated automatically.
For an infusion of buckwheat herb, administered as tea over a period of 3 months, a randomized placebo-controlled double-blind study with 67 patients with chronic venous insufficiency showed a stronger reduction of lower leg edema compared to a placebo arm.
NaturopathyThis section has been translated automatically.
Due to the lack of gluten, pure buckwheat is unsuitable for baking bread. However, it is therefore also suitable for people who cannot tolerate gluten (gluten-sensitive enteropathy/dermatitis herpetiformis). Today it is mainly sold in health food shops as whole, peeled grain, in the form of groats, flakes or flour.
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LiteratureThis section has been translated automatically.
- Ihme N et al (1996) Led oedema protection from buckwheat herb tea in patients with chronic venous insufficiency: a single center, randomised, double-blind, placebo-controlled clinical trial. Eur J Clin Pharmacol 50: 443-447
- Schoenlechner R, Drausinger J, Ottenschlaeger V, Jurackova K, Berghofer E (2010) Functional properties of gluten-free pasta produced from amaranth, quinoa and buckwheat. Plant Foods Hum Nutr 65: 339-349