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Buckwheat – enriched instant porridge improves lipid profile and reduces inflammation in participants with mild to moderate hypercholesterolemia

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dc.contributor.author Mišan, Aleksandra
dc.contributor.author Petelin, Ana
dc.contributor.author Stubelj, Mojca
dc.contributor.author Mandić, Anamarija
dc.contributor.author Šimurina, Olivera
dc.contributor.author Pojić, Milica
dc.contributor.author Milovanović, Ivan
dc.contributor.author Jakus, Tadeja
dc.contributor.author Filipčev, Bojana
dc.contributor.author Jenko Pražnikar, Zala
dc.date.accessioned 2018-06-18T11:22:21Z
dc.date.available 2018-06-18T11:22:21Z
dc.date.issued 2017-09
dc.identifier.citation Мišan, А., Petelin, A., Stubelj, M., Mandić, A., Šimurina, О., Pojić, М., Milovanović, I., Jakus, T., Filipčev, B., Jenko Pražnikar, Z. (2017) Buckwheat–enriched instant porridge improves lipid profile and reduces inflammation in participants with mild to moderate hypercholesterolemia. Journal of Functional Foods, 36, 186–194. DOI: 10.1016/j.jff.2017.06.056 en_US
dc.identifier.issn 1756-4646
dc.identifier.uri http://oa.fins.uns.ac.rs/handle/123456789/75
dc.description peer-reviewed en_US
dc.description.abstract 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 highprotein (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. en_US
dc.description.sponsorship The authors would like to thank all the subjects for volunteering in this study and nurses of the Faculty of Health Sciences for taking the blood samples, and to prof. Philip Burt for proof reading the article. The authors would also like to thank Vanja Pahor and the Izola General Hospital biochemical laboratory staff and Slavica Karanović from EuroTim, Novi Sad, who helped to formulate and produce the porridges. This work was supported by the Slovenian Research Agency (research core funding No. P1- 0386; the bilateral project “Evaluation of functional cereal-based products for people with metabolic disorders”, No. BI-RS/14-15-048) and the Ministry of Education, Science and Technological Development, Republic of Serbia (Project No: TR-31029). en_US
dc.language.iso en en_US
dc.publisher ELSEVIER en_US
dc.relation info:eu-repo/grantAgreement/MESTD/Technological Development (TD or TR)/31029/RS//
dc.relation.ispartofseries 001;0070
dc.rights info:eu-repo/semantics/openAccess
dc.subject buckwheat en_US
dc.subject porridge en_US
dc.subject hypercholesterolemia en_US
dc.subject metabolic syndrome en_US
dc.subject inflammation en_US
dc.subject nutrition therapy en_US
dc.title Buckwheat – enriched instant porridge improves lipid profile and reduces inflammation in participants with mild to moderate hypercholesterolemia en_US
dc.title.alternative - en_US
dc.type info:eu-repo/semantics/article en_US


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