Danish
Albanian
Arabic
Armenian
Azerbaijani
Belarusian
Bengali
Bosnian
Catalan
Czech
Danish
Deutsch
Dutch
English
Estonian
Finnish
Français
Greek
Haitian Creole
Hebrew
Hindi
Hungarian
Icelandic
Indonesian
Irish
Italian
Japanese
Korean
Latvian
Lithuanian
Macedonian
Mongolian
Norwegian
Persian
Polish
Portuguese
Romanian
Russian
Serbian
Slovak
Slovenian
Spanish
Swahili
Swedish
Turkish
Ukrainian
Vietnamese
Български
中文(简体)
中文(繁體)
Nutrients 2019-Dec

Safeness of Diets Based on Gluten-Free Buckwheat Bread Enriched with Seeds and Nuts-Effect on Oxidative and Biochemical Parameters in Rat Serum.

Kun registrerede brugere kan oversætte artikler
Log ind / Tilmeld
Linket gemmes på udklipsholderen
Michal Świeca
Julita Regula
Joanna Suliburska
Urszula Zlotek
Urszula Gawlik-Dziki
Isabel Ferreira

Nøgleord

Abstrakt

Buckwheat breads enriched with seeds (e.g., poppy, carum, amaranth, sunflower, and pumpkin) and nuts can be excellent sources of selected macro- and microelements and bioactive components, such as phenolics, essential oils, unsaturated fatty acids, fiber, and vitamins; however, no studies described their impacts on body biochemical parameters and antioxidant status. The aim of this study was to a determine the safety (the analyses of blood morphological and biochemical parameters) of short-term diets based on buckwheat breads supplemented with the commonly used functional ingredients. Additionally, we confirmed the usefulness of these fortified breads in a reduction of blood cholesterol and triacylglycerols, as well as an improvement of in vivo antioxidant status of Wistar rats. Enriched breads presented an increased phenolic content; however, it has not been translated into an elevation of antioxidant capacities. During short-term in vivo experiments, the studied breads increased the body mass of the rats, except the control buckwheat bread. Compared to the control, the poppy-milk bread markedly lowered (-23%) and egg yolk-carum bread significantly increased (+17%) the total cholesterol concentration in serum. All the fortified breads decreased triacylglycerols' levels by about 50%. Bread enriched with the poppy-milk, milk-seed, egg yolk-carum, and a mix of additives decreased superoxide dismutase activity by 68%, 66%, 73%, and 71%, respectively. Catalase activity was significantly decreased in the rats fed with carum bread (-62%) and markedly increased in the groups fed with egg yolk-carum bread (+89%), hazel nuts-amaranth bread (+72%), and milk-seeds bread (+65%). The results confirmed the usefulness and safety of functional additives in buckwheat breads.

Deltag i vores
facebook-side

Den mest komplette database med medicinske urter understøttet af videnskab

  • Arbejder på 55 sprog
  • Urtekurer, der understøttes af videnskab
  • Urtegenkendelse ved billede
  • Interaktivt GPS-kort - tag urter på stedet (kommer snart)
  • Læs videnskabelige publikationer relateret til din søgning
  • Søg medicinske urter efter deres virkninger
  • Organiser dine interesser og hold dig opdateret med nyhedsundersøgelser, kliniske forsøg og patenter

Skriv et symptom eller en sygdom, og læs om urter, der kan hjælpe, skriv en urt og se sygdomme og symptomer, den bruges mod.
* Al information er baseret på offentliggjort videnskabelig forskning

Google Play badgeApp Store badge