D-fagomine, a potential functional ingredient that helps to maintain healthy
blood sugar levels and also shows a very selective
prebiotic effect, at small
June 8 2015
D-Fagomine is a naturally occurring glucose analogue iminosugar, first isolated from buckwheat in 1974. Buckwheat contains a large number of relevant active substances and, based on this novel research, some of the healthy benefits attributed to buckwheat might be related to the presence of D-fagomine.
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.
Scientists at Bioglane, a Spanish Research Council (CSIC) spin-off company, show now that D-fagomine effectively lowers the peak blood glucose level when taken together with sucrose or starch, without stimulating insulin release. This makes D-fagomine a nutritional ingredient that is suitable for the development of novel functional foods.
Food Chem. 2013 Feb 15. The presence of D-fagomine in the human diet from buckwheat-based foodstuffs. 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.