liu.seSearch for publications in DiVA
Change search
ReferencesLink to record
Permanent link

Direct link
Eating Buckwheat Cookies Is Associated with the Reduction in Serum Levels of Myeloperoxidase and Cholesterol: A Double Blind Crossover Study in Day-Care Centre Staffs
Uppsala University.
University of Ljubljana.
University of Ljubljana.
University of Ljubljana.
Show others and affiliations
2011 (English)In: Tohoku journal of experimental medicine, ISSN 0040-8727, Vol. 225, no 2, 123-130 p.Article in journal (Refereed) Published
Abstract [en]

Buckwheat food is a good source of antioxidants, e.g. rutin, and other beneficial substances. Here we investigated the effects of the intake of common buckwheat (low rutin content) and tartary buckwheat cookies (high rutin content) on selected clinical markers. A double blind crossover study was performed among female day-care centre staffs (N = 62) from five day-care centres. Participants were randomly divided into two groups. The first group initially consumed four common buckwheat cookies per day (16.5 mg rutin equivalents/day) for two weeks, while the second group consumed four tartary buckwheat cookies per day (359.7 mg rutin equivalents/day). Then the groups switched their type of cookies and consumed them for another two weeks. We monitored selected clinical markers related to cardiovascular disease and lower airway inflammation, lung function, and subjective breathing difficulties in the staffs. Intake of tartary buckwheat cookies reduced the serum level of myeloperoxidase (MPO) by a factor 0.84 (p = 0.02). When grouping the two types of buckwheat cookies together, there was a reduction of total serum cholesterol (p andlt; 0.001) and HDL-cholesterol (p andlt; 0.001) during the study period, with improved lung vital capacity (p andlt; 0.001). The degree of reduction in total and HDL cholesterol levels was similar in staffs with low and high body mass index (cut off 25). In conclusion, intake of tartary buckwheat cookies with high level of the antioxidant rutin may reduce levels of MPO, an indicator of inflammation. Moreover, intake of both types of buckwheat cookies may lower cholesterol levels.

Place, publisher, year, edition, pages
Tohoku University Medical Press , 2011. Vol. 225, no 2, 123-130 p.
Keyword [en]
antioxidant experiment, buckwheat, cholesterol, inflammation, lung function
National Category
Medical and Health Sciences
URN: urn:nbn:se:liu:diva-71794DOI: 10.1620/tjem.225.123ISI: 000295498500009OAI: diva2:453998
Available from: 2011-11-04 Created: 2011-11-04 Last updated: 2011-11-04

Open Access in DiVA

No full text

Other links

Publisher's full text

Search in DiVA

By author/editor
Tagesson, ChristerLeanderson, Per
By organisation
Occupational and Environmental MedicineFaculty of Health SciencesOccupational and Environmental Medicine Centre
In the same journal
Tohoku journal of experimental medicine
Medical and Health Sciences

Search outside of DiVA

GoogleGoogle Scholar
The number of downloads is the sum of all downloads of full texts. It may include eg previous versions that are now no longer available

Altmetric score

Total: 25 hits
ReferencesLink to record
Permanent link

Direct link