<p>Pseudocereals, such as buckwheat (<i>Fagopyrum esculentum</i>), are non-grass seeds that can be milled into flour and utilized similarly to traditional cereals. Buckwheat, a member of the Polygonaceae family, is gluten-free and recognized for its exceptional nutritional profile. It is particularly valued for its high-quality protein, boasting a superior amino acid composition, particularly in lysine, compared to most cereal grains. The therapeutic potential of buckwheat showcases its anti-inflammatory, anti-hyperglycemic, anti-hypertensive, neuroprotective, and anticancer properties. Furthermore, buckwheat has been identified as a functional food with prebiotic and antioxidant activities, contributing to the management of various chronic diseases, including cardiovascular conditions, diabetes, and celiac disease. This review aims to explore the bioactive components of buckwheat and their mechanisms of action, integrating emerging mechanistic evidence with clinical insights to clarify how specific buckwheat-derived compounds contribute to disease modulation. Additionally, the applications of buckwheat in gluten-free diets and its potential to alleviate common health issues will be discussed.</p>