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

Simple item page
dc.contributor.authorMišan, Aleksandra
dc.contributor.authorPetelin, Ana
dc.contributor.authorStubelj, Mojca
dc.contributor.authorMandić, Anamarija
dc.contributor.authorŠimurina, Olivera
dc.contributor.authorPojić, Milica
dc.contributor.authorMilovanović, Ivan
dc.contributor.authorJakus, Tadeja
dc.contributor.authorFilipčev, Bojana
dc.contributor.authorJenko Pražnikar, Zala
dc.date.accessioned2018-06-18T11:22:21Z
dc.date.available2018-06-18T11:22:21Z
dc.date.issued2017-09
dc.descriptionpeer-revieweden_US
dc.description.abstractBuckwheat (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.sponsorshipThe 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.identifier.citationМišan, 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.2017.06.056en_US
dc.identifier.issn1756-4646
dc.identifier.urihttp://oa.fins.uns.ac.rs/handle/123456789/75
dc.language.isoenen_US
dc.publisherELSEVIERen_US
dc.relationinfo:eu-repo/grantAgreement/MESTD/Technological Development (TD or TR)/31029/RS//
dc.relation.ispartofseries001;0070
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectbuckwheaten_US
dc.subjectporridgeen_US
dc.subjecthypercholesterolemiaen_US
dc.subjectmetabolic syndromeen_US
dc.subjectinflammationen_US
dc.subjectnutrition therapyen_US
dc.titleBuckwheat – enriched instant porridge improves lipid profile and reduces inflammation in participants with mild to moderate hypercholesterolemiaen_US
dc.title.alternative-en_US
dc.typeinfo:eu-repo/semantics/articleen_US

Files

Original bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
Misan et al. jff 2017 Final.pdf
Size:
12.62 MB
Format:
Adobe Portable Document Format
Description:
Download
License bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
license.txt
Size:
19.5 KB
Format:
Item-specific license agreed upon to submission
Description:
Download

Collections

Scientific papers