Breastfeeding is recognized as the gold standard in infant nutrition, providing necessary nutrients for optimal growth and development. Beyond its nutritional function, breastfeeding has numerous benefits for both mother and child. This literature review examines the effects of breastfeeding on the development of the nervous and immune systems, its influence on cognitive development, and the impact of stress on lactation. In addition, it explores the emotional effects of breastfeeding on mothers, the challenges associated with exclusive breastfeeding, and the process of weaning along with its implications for both mother and infant. It is indicated that stress significantly affects lactation regulation, with elevated cortisol levels potentially disrupting hormonal balance. Furthermore, the essential roles of oxytocin, sialic acid, and docosahexaenoic acid in infant brain development and cognitive functions are highlighted. Breastfeeding is associated with the regulation of the baby’s sleep through the effects of tryptophan, serotonin, and melatonin, which at the same time provide the baby with a sense of security with the mother. It is indicated that women who breastfeed are less likely to suffer from mental health problems and are at a lower risk of hypertension, diabetes, and cardiovascular disease. The weaning process is often a difficult time for mother and child; thus, it should be introduced gradually to minimize stress, anxiety, and potential mood disturbances in the mother.

The incorporation of bioactive compounds from plant-based by-products into staple foods represents a sustainable strategy to enhance both nutritional quality and health benefits. The aim of this study was to evaluate the effect of buckwheat husk addition (1.5%, 3.0%, 4.5%) on the antioxidant activity, total phenolic content (TPC) and its profile, color parameters, and sensory attributes of wheat and wholemeal breads. Increasing the husk content significantly (p ≤ 0.05) enhanced antioxidant activity, especially in the lipid-soluble fraction, with the highest values observed at 4.5% addition. In terms of TPC, wheat bread showed a significant (p ≤ 0.05) increase (16.5%) only at 3.0% husk addition, while wholemeal breads exhibited consistent TPC growth at all levels, reaching a 35.2% increase at 4.5% enrichment. Phenolic profiling revealed syringic acid as the dominant compound, constituting up to 64.4% of total phenolic acids in wholemeal bread with 4.5% husk. Flavonoids content increased with husk addition, with rutin, catechin, and orientin most prominent. Color analysis indicated a reduction in lightness and hue angle, an increase in browning index and total color difference with higher husk addition. Addition of husk modified aroma, color, and mouthfeel. Wholemeal breads with 1.5% and 4.5% buckwheat husk had the highest acceptability, enhancing nutritional and functional quality without affecting preference. Buckwheat husk effectively enhances bread’s nutritional and functional quality.

Bread is a staple food and can be enriched with a variety of deficient nutrients in the human diet. This study evaluated the impact of buckwheat hull addition on the mineral content of toasted bread made with wheat bread flour and wholemeal bread made with the addition of wholemeal wheat flour. Bread samples were prepared with different levels of buckwheat hull addition (1.5%, 3.0%, and 4.5%) and compared with a nonenriched control sample. The impact of buckwheat hull addition on mineral content was determined using atomic absorption spectrometry. In the tested bread samples, the macroelements, in terms of determined quantities, can be ordered as follows: potassium (K) > phosphorus (P) > calcium (Ca) > sodium (Na) > magnesium (Mg); microelements can be ordered as follows: zinc (Zn) > iron (Fe) > manganese (Mn) > copper (Cu). Statistical analysis showed a significant increase (p < 0.05) in the manganese content in all enriched breads samples, but the most important changes were observed between 1.5 and 4.5% of husk addition. Significant increases were also observed in the Zn, Mg, Ca, Na and K contents depending on the bread type and the level of husk concentration. This study showed the role of food processing methods, such as food enrichment with a functional ingredient—buckwheat husk—in enhancing the nutritional quality of bread. Buckwheat hull addition to bread increased the coverage of daily requirements for several minerals crucial for the proper functioning of the human body. The consumption of a 100 g portion of husk-enriched (4.5%) wholemeal bread makes it possible to cover up to almost 70% of the daily requirement for manganese in the adult diet.

In the present study, the content of selected micro- and macrominerals in conventional and specialist infant formulas (IFs) available on the Polish market was assessed and compared with breast milk from different periods of lactation. The content of minerals was assessed against established standards, compared to label guidelines, and the estimated coverage of daily requirements for selected minerals among infants. The study material consisted of fourteen types of initial, follow-on, and specialist IFs. Minerals—Na, K, Ca, Mg, Fe, Zn, Cu, and Mn were determined by the atomic absorption spectroscopy (AAS) method and P—by colorimetric method. The specialist formula S1 stood out in terms of Ca, Mg, and Mn, and S6 in terms of Na and K compared to other IFs (p < 0.05). Human milk contained lower contents of each element relative to all infant formulas. Regarding the European Commission’s recommendations, most types of IFs met standards for mineral content. In 12 IFs, the marked Fe content was lower than that declared by the manufacturer, and the difference ranged from 5 to more than 50%. All of the initial and five specialist IFs covered the need for all minerals among infants, while follow-on reported coverage lower than standards for Mg, Na, K, Fe, and Mn. Infant foods should be strictly controlled, and periodic checks on the determination of levels of selected ingredients in IFs are recommended to obtain products that resemble human food to the highest possible degree.

Buckwheat husk is the major by-product produced during buckwheat processing. However, despite its high nutritional and functional value, it remains underutilized as an ingredient in functional foods. This review summarizes current knowledge on the botanical origin, chemical composition, extraction approaches, and bioactive properties of buckwheat husk. Particular emphasis is placed on its high content of insoluble dietary fiber and phenolic compounds, especially rutin, which contribute to antioxidant, anti-inflammatory, and antimicrobial activities. Advances in conventional and green extraction techniques used to obtain buckwheat husk concentrates, including ultrasound- and microwave-assisted methods, are discussed. The techno-functional properties of buckwheat husk, such as water- and oil-holding capacity, emulsifying potential, and texture modification, are evaluated in relation to food applications. Reported uses in bakery products, pasta, dairy foods, beverages, and meat systems are critically reviewed. Safety aspects, allergenicity, and antinutritional factors are also considered. Overall, buckwheat husk is positioned as an underutilized resource with significant potential for sustainable functional food development.