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Components and Biological Effects of Fermented Extract from Tartary Buckwheat Sprouts  

Chang, Kwang-Jin (Korea National University of Agricultural & Fisheries)
Seo, Geon-Sik (Korea National University of Agricultural & Fisheries)
Kim, Yang-Sik (Korea National University of Agricultural & Fisheries)
Huang, Dae-Sun (Korea National University of Agricultural & Fisheries)
Park, Jong-In (Korea National University of Agricultural & Fisheries)
Park, Jeong-Ja (Korea National University of Agricultural & Fisheries)
Lim, Yong-Sup (Dept. of Biomedical Sciences, Kangwon National University)
Park, Byoung-Jae (Dept. of Biomedical Sciences, Kangwon National University)
Park, Cheol-Ho (Dept. of Biomedical Sciences, Kangwon National University)
Lee, Man-Hee (Dept. of Veterinary medicine, Kyungpook National University)
Publication Information
Korean Journal of Plant Resources / v.23, no.2, 2010 , pp. 131-137 More about this Journal
Abstract
Tartary buckwheat has potential as a source of functional food because it contains a number of bioactive compounds such as rutin, catechin and so on. This study was conducted to determine the possibility of development of processed products extracted from sugar-treated sprouts of tartary buckwheat. By using undiluted solution extracted from sprouts of tartary buckwheat, we analyzed their nutrition components and did in vivo experiment to find out pharmaceutical effects. In an experiment using mice, we administered various concentration of buckwheat to induced diabetic mellitus mice for 1 weeks. As a result, the fermented extract from buckwheat sprouts effected finely on lowering blood sugar and decreased LDL-cholesterol and total lipid level but increased HDL-cholesterol level.
Keywords
Tartary buckwheat; Buckwheat sprouts; Lutin; LDL and HDL-cholesterol; Total lipid;
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Times Cited By KSCI : 7  (Citation Analysis)
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