Buckwheat – enriched instant porridge improves lipid profile and reduces inflammation in participants with mild to moderate hypercholesterolemia

Journal of Functional Foods

Olivera Šimurina¹  Anamarija Mandić¹  Aleksandra Mišan¹  Ivan Milovanović¹  Bojana Filipčev¹  Milica Pojić¹  Tadeja Jakus²  Mojca Stubelj²  Zala Jenko Pražnikar²  Ana Petelin² 

[1] University of Novi Sad, Institute of Food Technology in Novi Sad, Bul. cara Lazara 1, 21000 Novi Sad, Serbia;University of Primorska, Faculty of Health Sciences, Polje 42, SI-6310 Izola, Slovenia;

关键词: Buckwheat;    Porridge;    Hypercholesterolemia;    Metabolic syndrome;    Inflammation;    Nutrition therapy;   

DOI  :  

来源: DOAJ

【 摘 要 】

Buckwheat (BW) has attracted increasing attention as an important functional food because of its beneficial effects on health. Therefore, three different instant porridges were developed: BW – enriched high-protein (A), corn-based high-protein (B) and corn-based non-protein (C), and their effects on selected clinical markers were investigated. A randomised, cross-over intervention study was performed among 34 participants with mild to moderate hypercholesterolemia. Intake of porridge A significantly reduced serum levels of total cholesterol, LDL cholesterol, triacylglycerol and, uric acid and, significantly increased serum adiponectin levels, HDL cholesterol, and fat-free mass. In conclusion, the intake of porridge A as a functional food may improve lipid profile and may reduce inflammation. These findings may support the view that consuming BW as an element in porridge is an effective and convenient nutritional therapy for improving metabolic parameters in participants with metabolic syndrome components.

【 授权许可】

Unknown