A nature-based proposal from an ancient grainD-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 FoodThere 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. @