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Bioactivity comparison of extracts from various parts of common and tartary buckwheats: evaluation of the antioxidant- and angiotensin-converting enzyme inhibitory activities

Overview of attention for article published in BMC Chemistry, August 2012
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Title
Bioactivity comparison of extracts from various parts of common and tartary buckwheats: evaluation of the antioxidant- and angiotensin-converting enzyme inhibitory activities
Published in
BMC Chemistry, August 2012
DOI 10.1186/1752-153x-6-78
Pubmed ID
Authors

Hweiyan Tsai, Hweiwen Deng, Shangheng Tsai, Yahsien Hsu

Abstract

Buckwheat flour and buckwheat sprouts possess antioxidant properties, and previous studies have reported on buckwheat flour displaying an inhibitory activity for angiotensin-I converting enzyme (ACE). Information is lacking on the bioactivity of other parts of the buckwheat, such as the seed hulls and plant stalks. This study investigates the ACE inhibitory activity and antioxidant activity of various parts of 2 types of buckwheat, namely, common buckwheat (Fagopyrum esculentum Moench) and tartary buckwheat (Fagopyrum tataricum Gaertn).

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The data shown below were collected from the profiles of 4 X users who shared this research output. Click here to find out more about how the information was compiled.
Mendeley readers

Mendeley readers

The data shown below were compiled from readership statistics for 22 Mendeley readers of this research output. Click here to see the associated Mendeley record.

Geographical breakdown

Country Count As %
Pakistan 1 5%
Mauritius 1 5%
Unknown 20 91%

Demographic breakdown

Readers by professional status Count As %
Researcher 4 18%
Other 3 14%
Student > Bachelor 2 9%
Professor 2 9%
Student > Doctoral Student 2 9%
Other 6 27%
Unknown 3 14%
Readers by discipline Count As %
Agricultural and Biological Sciences 8 36%
Chemistry 3 14%
Biochemistry, Genetics and Molecular Biology 2 9%
Chemical Engineering 1 5%
Pharmacology, Toxicology and Pharmaceutical Science 1 5%
Other 2 9%
Unknown 5 23%