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

摘要: Buckwheat food is a good source of antioxidants, e.g. rutin, and other beneficial substances. Here we investigated the effects intake common buckwheat (low rutin content) tartary cookies (high on selected clinical markers. A double blind crossover study was performed among female day-care centre staffs (N = 62) from five centres. Participants were randomly divided into two groups. The first group initially consumed four per day (16.5 mg equivalents/day) for weeks, while second (359.7 equivalents/day). Then groups switched their type them another weeks. We monitored markers related to cardiovascular disease lower airway inflammation, lung function, subjective breathing difficulties in staffs. Intake reduced serum level myeloperoxidase (MPO) by factor 0.84 (p 0.02). When grouping types together, there reduction total cholesterol < 0.001) HDL-cholesterol during period, with improved vital capacity 0.001). degree HDL levels similar low high body mass index (cut off 25). In conclusion, antioxidant may reduce MPO, an indicator inflammation. Moreover, both levels.