Buckwheat – enriched instant porridge improves lipid profile and reduces inflammation in participants with mild to moderate hypercholesterolemia
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Date
2017-09
Authors
Mišan, Aleksandra 
Petelin, Ana
Stubelj, Mojca
Mandić, Anamarija
Šimurina, Olivera
Pojić, Milica
Milovanović, Ivan
Jakus, Tadeja
Filipčev, Bojana
Jenko Pražnikar, Zala
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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.
Description
peer-reviewed
Keywords
buckwheat, porridge, hypercholesterolemia, metabolic syndrome, inflammation, nutrition therapy
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