Valido, EzraEzraValidoStoyanov, JivkoJivkoStoyanovGorreja, FridaFridaGorrejaStojic, StevanStevanStojicNiehot, ChristaChristaNiehotKiefte-de Jong, JessicaJessicaKiefte-de JongLlanaj, ErandErandLlanajMuka, TaulantTaulantMukaGlisic, MarijaMarijaGlisic2024-10-152024-10-152023-01https://boris-portal.unibe.ch/handle/20.500.12422/120263BACKGROUND Buckwheat is a commonly cultivated crop with growing evidence that it is beneficial to gastrointestinal (GI) health. This systematic review summarizes the role of buckwheat in modifying GI health outcomes and microbiomes. METHODS Four medical databases and Google Scholar were systematically searched. Clinical trials, observational studies, animal in vivo, and in vitro studies with human and animal GI-derived samples were included. RESULTS There were 32 studies (one randomized controlled trial [RCT], one non-randomized trial, 3 observational, 9 in vitro, and 18 animal in vivo studies) included. In preclinical studies, buckwheat extracts were observed to have cytotoxic potential against human-derived GI cancer cell lines. Animals fed with buckwheat had lower GI mucosal inflammation, higher alpha diversity in the GI microbiome, and higher levels of fecal short-chain fatty acids. Human evidence studies and clinical trials were limited and predominantly of moderate risk of bias. The majority of in vitro studies with GI-derived samples and in vivo studies were reliable without restrictions in study design. CONCLUSION In vivo and in vitro studies show that buckwheat may have potential GI benefits due to its anti-oxidant and anti-inflammatory potential; however, human evidence remains limited, and its impact on health in humans remains to be elucidated in future trials.enTartary buckwheat buckwheat gastrointestinal symptoms microbiome600 - Technology::610 - Medicine & health300 - Social sciences, sociology & anthropology::360 - Social problems & social servicesarticle10.48350/1770673661565910.3390/nu15010001