A new “functional” pasta containing tartary buckwheat sprouts as an ingredient improves the oxidative status and normalizes some blood pressure parameters in spontaneously hypertensive rats

Abstract

Epidemiological studies have reported that some foods, particularly those rich in (poly)phenols, may reduce cardiovascular risk and metabolic disorders such as hypertension. Buckwheat sprouts have been suggested as a new raw material for the production of functional foods due to their high content of healthy compounds such as rutin and quercetin. The aim of this paper is to evaluate the biological hypotensive and antioxidant responses of pasta containing tartary buckwheat sprouts (TBSP) on spontaneously hypertensive rats (SHR). In this study, dry tartary buckwheat sprouts were milled to obtain a powder that was used in the production of pasta containing 30% dry buckwheat sprouts and 70% durum wheat semolina. Afterwards, we analyzed the in vitro TBSP features compared with the control (durum wheat flour pasta, DWFP), and the in vivo effects of TBSP on SHR and their normotensive counterpart, Wistar Kyoto rats (WKY rats). The total phenolic content and antioxidant activity were higher in TBSP compared to DWFP. The results showed that SHR fed TBSP exhibited higher plasma levels of the endogenous vasodilators bradykinin (BK) and nitric oxide (NO), a lower level of the vasoconstrictor endothelin-1 (ET-1), and an improved antioxidant capacity. These data suggest that TBSP may help reduce hypertension and oxidative stress in vivo.

Changes in seed growth, levels and distribution of flavonoids during tartary buckwheat seed development

“…Tartary buckwheat seeds are an important resource that can be processed into various food products such as tea, noodles and pastries (Ma et al, 2013;Merendino et al, 2014;Qin et al, 2013). As seeds mature, they undergo changes in terms of shape, colour and dry weight (DW).…”

Actions of quercetin, a flavonoid, on ion transporters: its physiological roles

“…Quercetin is more effective than verapamil in the antihypertensive action, and this more effective action of quercetin is mediated through reduction of body fluid volume (diuresis). 36 Antihypertensive activity of quercetin has also been observed in spontaneously hypertensive rats, 37 in which quercetin diminishes blood pressure by attenuating the noradrenaline-induced vascular contraction in a perfused mesenteric vascular bed 38 via elevation of the sensitivity to parasympathetic baroreflex 39 and diminution of mRNA expression and activity of angiotensin-converting enzyme. 40 Oral administration of quercetin is also effective as an antihypertensive treatment in hypertensive rats developed by NaCl-induced volume expansion.…”

Hypolipidemic activity of common (Fagopyrum esculentum Moench) and tartary (Fagopyrum tataricum Gaertn.) buckwheat

“…Buckwheat sprouts are becoming popular as a health‐promoting food product . Lin et al reported that sprouting greatly improved the nutrient contents of buckwheat, especially total polyphenolics, rutin, quercetin, l ‐ascorbic acid and γ‐aminobutyric acid (GABA) and related appreciable hypolipidemic bioactivity.…”