Hypolipidemic activity of common (Fagopyrum esculentumMoench) and tartary (Fagopyrum tataricumGaertn.) buckwheat
| Autor: | Jun Kayashita, Norihisa Kato, Hiroyuki Tomotake |
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| Rok vydání: | 2014 |
| Předmět: |
education.field_of_study
Nutrition and Dietetics Fagopyrum tataricum biology Triglyceride Bran Cholesterol Population biology.organism_classification chemistry.chemical_compound chemistry Biochemistry Hypolipidemic Agents lipids (amino acids peptides and proteins) Food science education Agronomy and Crop Science Soy protein Fagopyrum Food Science Biotechnology |
| Zdroj: | Journal of the Science of Food and Agriculture. 95:1963-1967 |
| ISSN: | 0022-5142 |
| DOI: | 10.1002/jsfa.6981 |
| Popis: | Buckwheat grain has well-balanced nutritional value, whereas its digestibility is relatively low. This review summarizes recent advances in studies on the hypolipidemic activity of buckwheat. The most remarkable function is a powerful hypocholesterolemic activity of buckwheat protein in rats, which is far stronger than that of soy protein. The cholesterol-lowering effect is mediated by mechanisms involving higher excretion of fecal sterols and lower digestibility of buckwheat protein. The insoluble fraction of buckwheat protein associates with cholesterol and reduces micelle cholesterol uptake in caco-2 cells. Furthermore, consumption of buckwheat protein suppresses cholesterol-induced gallstones and body fat in rodents. Buckwheat sprouts also have hypolipidemic activity in rats or type 2 diabetic mice. Tartary buckwheat bran extract reduced the serum level of total cholesterol and triglyceride in hyperlipidemic rats. The consumption of buckwheat seed reduced low-density lipoprotein cholesterol in the pastureland Mongolian population. Taken together, buckwheat may be beneficial for prevention of hyperlipidemia. |
| Databáze: | OpenAIRE |
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