Please use this identifier to cite or link to this item:
https://open.uns.ac.rs/handle/123456789/2986
Title: | Buckwheat – enriched instant porridge improves lipid profile and reduces inflammation in participants with mild to moderate hypercholesterolemia | Authors: | Mišan A. Petelin A. Stubelj M. Anamarija Mandić Šimurina O. Pojić M. Milovanović, Ivana Jakus T. Filipčev B. Jenko Pražnikar Z. |
Issue Date: | 1-Sep-2017 | Journal: | Journal of Functional Foods | Abstract: | © 2017 Elsevier Ltd 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. | URI: | https://open.uns.ac.rs/handle/123456789/2986 | ISSN: | 17564646 | DOI: | 10.1016/j.jff.2017.06.056 |
Appears in Collections: | FINS Publikacije/Publications |
Show full item record
SCOPUSTM
Citations
13
checked on Apr 29, 2023
Page view(s)
37
Last Week
14
14
Last month
0
0
checked on May 10, 2024
Google ScholarTM
Check
Altmetric
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.