Department of Ecological and Biological Sciences (DEB), Tuscia University, Largo dell'Università snc, Laboratory of Cellular and Molecular Nutrition, 01100 Viterbo, Italy.
Food Funct. 2014 May;5(5):1017-26. doi: 10.1039/c3fo60683j.
Epidemiological studies have reported that some foods, particularly those rich in (poly)phenols, may reduce cardiovascular risk and metabolic disorders such as hypertension. Buckwheat sprouts have been suggested as a new raw material for the production of functional foods due to their high content of healthy compounds such as rutin and quercetin. The aim of this paper is to evaluate the biological hypotensive and antioxidant responses of pasta containing tartary buckwheat sprouts (TBSP) on spontaneously hypertensive rats (SHR). In this study, dry tartary buckwheat sprouts were milled to obtain a powder that was used in the production of pasta containing 30% dry buckwheat sprouts and 70% durum wheat semolina. Afterwards, we analyzed the in vitro TBSP features compared with the control (durum wheat flour pasta, DWFP), and the in vivo effects of TBSP on SHR and their normotensive counterpart, Wistar Kyoto rats (WKY rats). The total phenolic content and antioxidant activity were higher in TBSP compared to DWFP. The results showed that SHR fed TBSP exhibited higher plasma levels of the endogenous vasodilators bradykinin (BK) and nitric oxide (NO), a lower level of the vasoconstrictor endothelin-1 (ET-1), and an improved antioxidant capacity. These data suggest that TBSP may help reduce hypertension and oxidative stress in vivo.
流行病学研究报告称，某些食物，特别是富含（多）酚类物质的食物，可能降低心血管疾病风险和代谢紊乱，如高血压。荞麦芽因其富含芦丁和槲皮素等有益化合物，已被提议作为生产功能性食品的一种新原料。本文旨在评估含有鞑靼荞麦芽（TBSP）的意大利面的生物降压和抗氧化反应对自发性高血压大鼠（SHR）的影响。在这项研究中，将干燥的鞑靼荞麦芽磨碎，获得一种粉末，用于制作含有 30%干荞麦芽和 70%硬质小麦粗粒粉的意大利面。随后，我们分析了 TBSP 的体外特征，并与对照（硬质小麦粉意大利面，DWFP）进行了比较，还分析了 TBSP 对 SHR 及其正常血压对照 Wistar Kyoto 大鼠（WKY 大鼠）的体内影响。与 DWFP 相比，TBSP 的总酚含量和抗氧化活性更高。结果表明，喂食 TBSP 的 SHR 表现出更高的内源性血管舒张剂缓激肽（BK）和一氧化氮（NO）的血浆水平，更低的血管收缩因子内皮素-1（ET-1）水平，以及改善的抗氧化能力。这些数据表明，TBSP 可能有助于降低体内高血压和氧化应激。
