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22 November 2011

Buckwheat found to lower cholesterol and inflammation

Buckwheat is a good source of antioxidants such as rutin, amino acids, dietary fiber, and minerals including zinc, copper and manganese. In this study researchers investigated the effect of common buckwheat (low rutin content) and tartary buckwheat cookies (high rutin content) intake on selected clinical markers related to cardiovascular disease and lower airway inflammation, lung function, and subjective breathing difficulties. A double blind crossover study was performed among 62 female day-care centre staff 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. Intake of tartary buckwheat cookies was found to reduce serum levels of myeloperoxidase, an indicator of inflammation. When grouping the two types of buckwheat cookies together, there was a reduction of total serum cholesterol and HDL-cholesterol during the study period, with improved lung vital capacity.

Wieslander G, Fabjan N, Vogrincic M, Kreft I, Janson C, Spetz-Nyström U, Vombergar B, Tagesson C, Leanderson P, Norbäck D. 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. Tohoku J Exp Med. 2011;225(2):123-30.
http://www.jstage.jst.go.jp/article/tjem/225/2/123/_pdf