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

Food and Function

Volumn 5, Issue 5, 2014, Pages 1017-1026

  Merendino, Nicolò ^a   Molinari, Romina ^b   Costantini, Lara ^a   Mazzucato, Andrea ^a   Pucci, Anna ^a   Bonafaccia, Francesco ^a   Esti, Marco ^a   Ceccantoni, Brunella ^a   Papeschi, Cristiano ^a   Bonafaccia, Giovanni ^b  

^a UNIVERSITY OF TUSCIA   (Italy)

^b CRA NUT   (Italy)

Author keywords

[No Author keywords available]

Indexed keywords

AGENTS; BLOOD PRESSURE; NITRIC OXIDE; PHENOLS; RATS;

ANTI-OXIDANT ACTIVITIES; ANTI-OXIDANT RESPONSE; ANTIOXIDANT CAPACITY; CARDIOVASCULAR RISK; EPIDEMIOLOGICAL STUDIES; METABOLIC DISORDERS; SPONTANEOUSLY HYPERTENSIVE RATS; TOTAL PHENOLIC CONTENT;

CROPS;

ANTIHYPERTENSIVE AGENT; PLANT MEDICINAL PRODUCT;

ANALYSIS; ANIMAL; BLOOD PRESSURE; CHEMISTRY; DIET THERAPY; FAGOPYRUM; FLOUR; GERMINATION; GROWTH, DEVELOPMENT AND AGING; HUMAN; HYPERTENSION; MALE; METABOLISM; OXIDATIVE STRESS; PATHOPHYSIOLOGY; PLANT SEED; RAT; SPONTANEOUSLY HYPERTENSIVE RAT; WISTAR KYOTO RAT;

ANIMALS; ANTIHYPERTENSIVE AGENTS; BLOOD PRESSURE; FAGOPYRUM; FLOUR; GERMINATION; HUMANS; HYPERTENSION; MALE; OXIDATIVE STRESS; PLANT PREPARATIONS; RATS; RATS, INBRED SHR; RATS, INBRED WKY; SEEDS;

EID: 84899529083     PISSN: 20426496     EISSN: 2042650X     Source Type: Journal    
DOI: 10.1039/c3fo60683j     Document Type: Article

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