A nature-based proposal from an ancient grain   D-Fagomine is a non-digestible glucose analog. It was discovered and  first isolated from buckwheat in 1974 but it was not until a few years  ago when started doing tests on  its biological activity, and then  understand its functionalities. Buckwheat contains a number of  relevant active substances and  only recent research has shown  that the D-fagomine presence in  buckwheat is behind much of the  healthy benefits related  traditionally to buckwheat food  consumption.   D-Fagomine is a friendly Secon-  dary Metabolite witch is specially beneficial for the the plant. This  metabolite protects the grain by inhibiting competitively third parties  glycosidases and giving an advantage to the buckwheat grain to stay  whole longer. In human diet, D-fagomine has been shown to decrease  postprandrial blood glucose level without stimulating insulin secretion.  As such D-fagomine has been proposed as a useful dietary ingredient or  functional food component to reduce the health risks associated with an excessive intake of fast-digestible carbohydrates. The most recent research on the substance is showing aditional sinergic  molecular mechanisms of D-fagomine activating the immune cells and  modulate microbiome,  encouraging the growth of some beneficial  species by reducing the  presence of agressive sugar hungry species.  D-fagomine research represents nowadays one of the most innovative  areas of development in nutrition to get and mantain a healthy  microbiome that might be easily translated to the market because of its  presence in the human food chain. Also the research on this dietary  substance are opening novel scientific ways to overcome some of the  immune-mediated inflammatory diseases (autoimmune diseases)  that  are very prevalent nowadays.  Healthy Traditional Food There is a positive feeling of healthy food linked to buckwheat. This  grain is usually related to an historical consumption in times of famine,  keeping people healthy. It is present in almost all the countries in the  North Hemisphere where this grain grows spontaneously in clearings of  the forest, and where it has been also cultivated for centuries. Many traditional foods are based on this healthy grain.  Buckwheat is  used to prepare different foodstuffs such as noodles (Japanese soba,  Korean makguksu, or Italian pizzoccheri), groats (Polish Kasha),  pancakes  (French crêpes de Bretagne, Slavic blinis, or North American  ployes), boiled flour (Italian polenta or Slovenian and Croatian žganci),  fried dough (Spanish farinetes de fajol from Catalonia), beer, biscuits or  cookies, bread and a myriad of other healthy home recipes.  Contact us !!! We are walking the way to improve the awareness of D-fagomine nutritional benefits to the nutritional society and also to the food & health players. If you are a health professional, nutrition expert  from Industry, Academia or Administration we invite  you to contact us to be updated on the technical  advances and to discuss the way we can cooperate  to accelerate the communication and launch into  the market of novel proposals based on the present knowledge and available intelectual property. @