A new “functional” pasta containing tartary buckwheat sprouts as an ingredient improves the oxidative status and normalizes some blood pressure parameters in spontaneously hypertensive rats-Reference-Cited by-同舟云学术

A new “functional” pasta containing tartary buckwheat sprouts as an ingredient improves the oxidative status and normalizes some blood pressure parameters in spontaneously hypertensive rats

Published:2014 Issue:5 Volume:5 Page:1017-1026
ISSN:2042-6496
Container-title:Food Funct.
language:en
Short-container-title:Food Funct.

Author:

Merendino Nicolò¹²³⁴⁵,Molinari Romina⁶⁷,Costantini Lara¹²³⁴⁵,Mazzucato Andrea⁸²⁵,Pucci Anna⁸²⁵,Bonafaccia Francesco¹²³⁴⁵,Esti Marco⁹¹⁰²⁵,Ceccantoni Brunella⁹¹⁰²⁵,Papeschi Cristiano¹²³⁴⁵,Bonafaccia Giovanni⁶⁷

Affiliation:

1. Department of Ecological and Biological Sciences (DEB)

2. Tuscia University

3. Largo dell'Università snc

4. Laboratory of Cellular and Molecular Nutrition

5. 01100 Viterbo, Italy

6. Food and Nutrition Research Center (CRA-NUT)

7. 00178 Roma, Italy

8. Department of Science and Technologies for Agriculture, Forestry, Nature, and Energy (DAFNE)

9. Department for Innovation in Biological

10. Agro-food and Forest systems (DIBAF)

Abstract

30% of tartary buckwheat sprouts (TBS) were incorporated in an experimental pasta which has a high content of quercetin. TBS pasta has antioxidant and hypothensive effects in SHR.

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2014/FO/C3FO60683J

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4. Lack of beneficial metabolic effects of quercetin in adult spontaneously hypertensive rats

5. WHO, Global health risk , Mortality and burden of disease attributable to selected major risk , World Health Organization , Geneva , 2009

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