Seeds like quinoa, amaranth, and buckwheat that have been used for centuries in traditional cuisine are having a trendy moment in culinary circles as alternatives to wheat and other grains. Now, researchers from Japan have found that a traditional liquor made from buckwheat could even be used medicinally.
In a study published last month in Antioxidants, researchers from Osaka University revealed that an ingredient in Chinese buckwheat liquor, which contains various herbal medicine extracts, can induce autophagy, a process that cells use to clean up proteins that are damaged or no longer needed.
Autophagy plays an important role in diseases such as cancer and Alzheimer’s disease, so finding a way to encourage this process is a topic of considerable interest. Herbal substances are an intriguing potential source of compounds that could be used in this type of treatment.
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