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

Clicks: 360
ID: 74539
2019
Article Quality & Performance Metrics
Overall Quality
Not rated
Combines reader engagement with the AI quality analysis. This article has not been analysed, so there is no overall score — reader engagement is measured and shown alongside.
AI Quality Assessment
Not analyzed
Readership in this journal
Emerging

Ranked #57 of 376 articles by views in Nutrients

Most read Least read

Bar heights use a square-root scale. Only the 120 most-read articles are drawn; the journal has 376 in total.

Mint this article as an NFT
Not yet minted

Create a permanent, verifiable on-chain record of this article on the Scimatic Network. The NFT is held in your Journament account, and you can withdraw it to your own wallet at any time.

5 SUSD one-off · no wallet required
Sign in to mint
Abstract
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.
Reference Key
wieca2019safenessnutrients Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors Świeca, Michal;Regula, Julita;Suliburska, Joanna;Zlotek, Urszula;Gawlik-Dziki, Urszula;Ferreira, Isabel M P L V O;
Journal Nutrients
Year 2019
DOI
E41
URL
Keywords
lipid profile antioxidant status buckwheat bread enrichment gluten free bread

Citations

No citations found. To add a citation, contact the admin at info@scimatic.org

Comments

No comments yet. Be the first to comment on this article.