Effect of rutin in consumed bread on blood parameters of volunteers | Vplyv konzumácie chleba s rutínom na vybrané parametre krvi probantov
2011
Bojňanská, T., Slovak University of Agriculture in Nitra (Slovak Republic). Faculty of Agrobiology and Food Resources, Department of Storing and Processing Plant Products | Chlebo, P. | Habánová, M. | Habán, M.
The study aims at the evaluation of enriched bread prepared with the addition of buckwheat (Fagopyrum aesculentum Moench.) as a source of biologically active components in nutrition. The effect of consumption of bread enriched by 30% of buckwheat on healthy state of consumers has been observed. The parameters from blood samples of clinical study of participants have been analysed. The study was based on a daily consumption of 200 g enriched bread. The addition of buckwheat provide for daily intake of 4.2 mg of rutin during four weeks. Among the evaluated elements it was found out that calcium and magnesium content in blood of volunteers has been decreased as follows: calcium in average from 2.81 mmol per l to 2.65 mmol per l, and magnesium from 0.91 mmol per l to 0.85 mmol per l, which represent statistically significant differences. The positive finding was the increase of iron content in blood which was statistically significant (in average from 30.04 micro mol per l to 48.41 micro mol per l). Regarding other evaluated elements decrease of their values was expected due to buckwheat consumption. Decrease of triglycerides in blood from 2.15 mmol per l to 1.78 mmol per l as well as decrease of creatinine from 71.94 micro mol per l to 61.21 micro mol per l is considered as highly positive. Based on blood analyses after a four-week period of consumption of bread enriched with buckwheat it is not feasible to conclude that total cholesterol amount in blood of volunteers showed values significantly lower then before consumption. The small decrease occurred but this was not of significant values (from 5.96 mmol per l to 5.78 mmol per l).
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