Buckwheat tea (BW) has been gaining attention in recent years as a functional food with potential anti-inflammatory properties. Studies have shown that BW constitutes a good source of bioactive components that show anti-inflammatory effects in vitro and in vivo. This has led to speculation that BW may be beneficial in the prevention and treatment of inflammatory bowel diseases (IBDs).
The anti-inflammatory properties of BW are attributed to its high content of rutin, a polyphenol compound with antioxidant activity. Rutin has been shown to inhibit the production of pro-inflammatory cytokines and to reduce inflammation in animal models of IBD. In addition, BW contains other bioactive compounds such as quercetin, kaempferol, and catechin, which have also been reported to have anti-inflammatory effects.
In vitro studies have demonstrated that BW can inhibit the production of pro-inflammatory cytokines such as TNF-α, IL-1β, and IL-6. These cytokines are involved in the pathogenesis of IBD and their inhibition may be beneficial in the treatment of the disease. In addition, BW has been shown to reduce the expression of NF-κB, a transcription factor involved in the regulation of inflammatory responses.
In vivo studies have also demonstrated the anti-inflammatory effects of BW. In a mouse model of colitis, BW was found to reduce the severity of the disease and to reduce the levels of pro-inflammatory cytokines. In another study, BW was found to reduce the severity of dextran sulfate sodium-induced colitis in mice.
Overall, the evidence suggests that BW may be beneficial in the prevention and treatment of IBD. However, further studies are needed to confirm these findings and to determine the optimal dosage and administration of BW for therapeutic use.