Antioxidative and Anti-Glycation Activity of Buckwheat Hull Tea Infusion

Zielińska, Danuta; Szawara-Nowak, Dorota; Zieliński, Henryk

doi:10.1080/10942912.2010.551308

Cited by 34 publications

(18 citation statements)

References 52 publications

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“…It was reported that the TPC in common and tartary buckwheat hulls and bran were higher than in the flour, while the TPC of tartary buckwheat bran and flour were higher than in common buckwheat [20]. Moreover, Zielinska et al [34] prepared tea from the buckwheat hulls to examine its TPC, TFC, antioxidant capacity, and anti-glycation activity. Results indicated that the number of phenolic compounds extracted with 80% methanol from dry buckwheat hulls (3.56 ± 0.19 mg/g) was 64 times lower than that of green tea leaves.…”

Section: Resultsmentioning

confidence: 99%

Scented Tartary Buckwheat Tea: Aroma Components and Antioxidant Activity

Wang

et al. 2019

Molecules

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In this study, the aroma compounds of Huantai tartary buckwheat tea (TBH), three laboratory-produced scented tartary buckwheat teas, as well as the antioxidant activity of tea infusion was investigated. In total, 103 aroma components were isolated and identified from all samples. Tartary buckwheat rose tea (TBR) contained 57 aroma components and tartary buckwheat jasmine tea (TBJ) had 53, both of which were higher than those in others. In addition, the total flavonoid content (TFC) and the total phenolic content (TPC) of scented tartary buckwheat tea were much higher than those of TBH. After the tartary buckwheat tea (TBT) was soaked in hot water twice, the antioxidant activity of all samples decreased, and the antioxidant activity of TBR and TBJ infusions was more stable than those of others. Further, the antioxidant activity of the first tea infusion (FTI) of the TBT was higher than that of the second tea infusion (STI). Overall, considering the diverse aroma compounds of scented tartary buckwheat tea and higher antioxidant activity of tea infusions, the combination of scented tea and tartary buckwheat is a feasible approach to develop tartary buckwheat scented tea.

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Section: Resultsmentioning

confidence: 99%

Scented Tartary Buckwheat Tea: Aroma Components and Antioxidant Activity

Wang

et al. 2019

Molecules

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“…The greatest ACE inhibitory activity (IC50 = 30 μg/mL) was found for the extracts of buckwheat hulls (Tsai et al, 2012). These finding suggest the impact of polyphenols on ACE inhibitory activity, because hull is a rich source of 10.2478/aucft-2020-0019 of biscuits prepared from roasted buckwheat flour fermented by lactic acid bacteria flavonoids and phenolics acids (Zielińska et al, 2013). Recently it was found that lentil polyphenol extract prevents angiotensin II-induced hypertension, vascular remodeling and perivascular fibrosis (Yao et al 2012).…”

Section: Introductionmentioning

confidence: 87%

Biscuits from Fermented Roasted Buckwheat Flour - Phenolics Profile and Bioaccessible Angiotensin Converting Enzyme Inhibitory Activity

Wronkowska

Honke

Zieliński

et al. 2020

Acta Universitatis Cibiniensis. Series E: Food Technology

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The bioaccessible angiotensin converting enzyme (ACE) inhibitory activity of biscuits formulated from roasted common buckwheat flour after fermentation by select bacteria was studied. The same content of total phenolic compounds was found in fermented flour and in biscuits obtained from them. Generally, fermentation of flour did not changes the ACE inhibitory activity, whereas baking process significantly increased the ACE inhibitory activity of examined products. The potential bioaccessible ACE inhibitory activity from biscuits was very high. Phenolic acids such as protocatechuic, vanillic and syringic acids as well as flavonoids: kaempferol and epicatechin in the digested buckwheat biscuits have the highest impact on ACE inhibitory activity. A high significant correlations were found between IC50 and total phenolic compounds of fermented flours, biscuits before and after digestion. The data obtained in this study closely associates phenolic compounds with ACE inhibitory activity.

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“…In addition, fermentation by-products as pineapple stem waste obtained during bromelain manufacturing process and buckwheat hull tea have also been described as inhibitors on the formation of AGE (118)(119)(120) .…”

Section: Food Reformulationmentioning

confidence: 99%

Healthy eating recommendations: good for reducing dietary contribution to the body’s advanced glycation/lipoxidation end products pool?

et al. 2020

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The present review aims to give dietary recommendations to reduce the occurrence of the Maillard reaction in foods and in vivo to reduce the body’s advanced glycation/lipoxidation end products (AGE/ALE) pool. A healthy diet, food reformulation and good culinary practices may be feasible for achieving the goal. A varied diet rich in fresh vegetables and fruits, non-added sugar beverages containing inhibitors of the Maillard reaction, and foods prepared by steaming and poaching as culinary techniques is recommended. Intake of supplements and novel foods with low sugars, low fats, enriched in bioactive compounds from food and waste able to modulate carbohydrate metabolism and reduce body’s AGE/ALE pool is also recommended. In conclusion, the recommendations made for healthy eating by the Spanish Society of Community Nutrition (SENC) and Harvard University seem to be adequate to reduce dietary AGE/ALE, the body’s AGE/ALE pool and to achieve sustainable nutrition and health.

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Antioxidative and Anti-Glycation Activity of Buckwheat Hull Tea Infusion

Cited by 34 publications

References 52 publications

Scented Tartary Buckwheat Tea: Aroma Components and Antioxidant Activity

Scented Tartary Buckwheat Tea: Aroma Components and Antioxidant Activity

Biscuits from Fermented Roasted Buckwheat Flour - Phenolics Profile and Bioaccessible Angiotensin Converting Enzyme Inhibitory Activity

Healthy eating recommendations: good for reducing dietary contribution to the body’s advanced glycation/lipoxidation end products pool?

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