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

• Published in: Food chemistry 2013-02, Vol.136 (3-4), p.1316-1321
• Main Authors: Amézqueta, Susana, Galán, Esther, Vila-Fernández, Ingrid, Pumarola, Sergio, Carrascal, Montserrat, Abian, Joaquin, Ribas-Barba, Lourdes, Serra-Majem, Lluís, Torres, Josep Lluís
• Format: Article
• Language: English
• Subjects: Adolescent; Adult; Aged; Aged, 80 and over; baking; Biological and medical sciences; Buckwheat; Cereal and baking product industries; Child; Cross-Sectional Studies; d-Fagomine; Diet; dietary surveys; Fagopyrum - chemistry; Fagopyrum - metabolism; Fagopyrum esculentum; Feeding. Feeding behavior; Female; fermentation; Food; Food industries; foods; Fundamental and applied biological sciences. Psychology; gender; HPLC/MS; Humans; Imino Pyranoses - analysis; Imino Pyranoses - metabolism; Iminocyclitol; Iminosugar; liquid chromatography; Male; mass spectrometry; Middle Aged; Nutritive Value; Vertebrates: anatomy and physiology, studies on body, several organs or systems; Young Adult
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2012.09.038

► The amount of d-fagomine in common buckwheat-based foodstuffs is 1–25mg/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 3–17mg/day. ► d-Fagomine may explain in part the properties attributed to buckwheat consumption. 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 25mg/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 17mg 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.