Pasta containing tartary buckwheat sprouts prevents DNA damage in spontaneously hypertensive rats.
Int J Food Sci Nutr
; 66(5): 574-8, 2015.
Article
in En
| MEDLINE
| ID: mdl-26068704
ABSTRACT
Recent studies have shown that DNA damage occurs more often in hypertensive patients than non-hypertensive individuals. Here, we analyzed the in vivo effect of pasta containing 30% of tartary buckwheat sprouts (TBSP) on spontaneously hypertensive rats (SHRs) and normotensive Wistar Kyoto rats (WKY) to elucidate if TBSP could have an anti-genotoxic effect in hypertensive animal models. Both SHRs and WKY rats were divided into two groups and fed for six weeks with 5 g of TBSP and durum wheat flour commercial pasta, respectively. Our results showed that a diet rich in TBSP has anti-genotoxic effect. Indeed, SHRs fed with TBSP exhibited a significant decrease in DNA damage (38%) and more efficient DNA repair (84%) compared to SHRs fed with commercial pasta.
Key words
Full text:
1
Collection:
01-internacional
Database:
MEDLINE
Main subject:
DNA Damage
/
DNA
/
Plant Extracts
/
Oxidative Stress
/
Fagopyrum
/
Hypertension
/
Antioxidants
Limits:
Animals
Language:
En
Journal:
Int J Food Sci Nutr
Journal subject:
CIENCIAS DA NUTRICAO
Year:
2015
Type:
Article