fagopyrum tataricum/ожирение

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Tartary Buckwheat Extract Attenuated the Obesity-Induced Inflammation and Increased Muscle PGC-1a/SIRT1 Expression in High Fat Diet-Induced Obese Rats.

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Obesity is intimately related to a chronic inflammatory state, with augmentation of macrophage infiltration and pro-inflammatory cytokine secretion in white adipose tissue (WAT) and mitochondrial dysfunction in skeletal muscle. The specific aim of this study is to evaluate effects of tartary

In vitro studies on anti-obesity activity of Korean Memilmuk through AMPK activation.

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The anti-obesity effect of Korean traditional food, Memilmuk, was examined through inhibition of differentiation of 3T3-L1 preadipocytes by buckwheat flour extract. Oil-Red O staining showed that lipid accumulation in adipocytes was reduced upon adding buckwheat flour extract, indicating effective

Effects of adlay, buckwheat, and barley on transit time and the antioxidative system in obesity induced rats.

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In the present study, we examined whether four grains including adlay (AD), buckwheat (BW), glutinous barley (GB), and white rice (WR) affect the duration of food residence in the gastrointestinal tract and hepatic enzyme activities in rats fed different combinations of the grains. The rats were

Cardioprotective effects of diet with different grains on lipid profiles and antioxidative system in obesity-induced rats.

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In the present study, the nutritional quality of four grains including adlay (AD), buckwheat (BW), glutinous barley (GB), and white rice (WR) were evaluated in terms of plasma lipid parameters, gut transit time, and thickness of the aortic wall in rats. The rats were then raised for 4 weeks on the

Flaxseed- and Buckwheat-Supplemented Diets Altered Enterobacteriaceae Diversity and Prevalence in the Cecum and Feces of Obese Mice.

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Dietary intake may cause variable bacterial prevalence in the gastrointestinal tract. The objective of this research was to determine the prevalence of Enterobacteriaceae in the cecum and feces and its relationship to weight changes following flaxseed-, health-promoting compounds of flaxseed-, or

[The study of Fagopyrum tataricum complex prescription on type II diabetes rats].

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OBJECTIVE To observe the effect of Fagopyrum tatarium complex prescription on insulin resistance and indexes of blood stasis such as TG, TCh in type II diabetes rats. METHODS To obtain type II diabetes rat model, rats were injected 25 mg/kg STZ and fed on high energy feed. RESULTS Fagopyrum

Determination of D-fagomine in buckwheat and mulberry by cation exchange HPLC/ESI-Q-MS.

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D-Fagomine is an iminosugar first found in buckwheat (Fagopyrum esculentum Moench) which if used as a dietary supplement or functional food component may reduce the risks of developing insulin resistance, becoming overweight and suffering from an excess of potentially pathogenic bacteria. As

Impact of products from ground buckwheat added to balanced diets on biochemical blood markers in Wistar rats.

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BACKGROUND It is believed that buckwheat can be used as a functional food ingredient in the prevention and treatment of diet-related diseases, e.g., atherosclerosis, hypertension, obesity, constipation and cancers. The use of buckwheat protein preparations in the diet for experimental animals had a

D-Fagomine lowers postprandial blood glucose and modulates bacterial adhesion.

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D-Fagomine is an iminosugar originally isolated from seeds of buckwheat (Fagopyrum sculentum Moench), present in the human diet and now available as a pure crystalline product. We tested D-fagomine for activities connected to a reduction in the risk of developing insulin resistance, becoming

Functional characterization of steam jet-cooked buckwheat flour as a fat replacer in cake-baking.

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BACKGROUND With rising consumer awareness of obesity, the food industry has a market-driven impetus to develop low-fat or fat-free foods with acceptable taste and texture. Fancy buckwheat flour was thus subjected to steam jet-cooking and the performance of the resulting product in cake-baking was

Monascus ruber-Fermented Buckwheat (Red Yeast Buckwheat) Suppresses Adipogenesis in 3T3-L1 Cells.

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Although various treatments have been used for weight loss to date, obese people rarely have safe and effective treatment options. Therefore, the antiobesity effects of several natural compounds are being actively investigated. This study was conducted to investigate the antiadipogenic effects of

Regulatory Function of Buckwheat-Resistant Starch Supplementation on Lipid Profile and Gut Microbiota in Mice Fed with a High-Fat Diet.

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Buckwheat-resistant starch (BRS) has shown to be a nutrient capable of lowering cholesterol and reducing obesity. In this study, the regulatory effects of tartary buckwheat starch on blood lipid level and gut microbiota (Lactobacillus, Bifidobacterium, Enterococcus, and Escherichia coli) in mice fed

The Inhibitory Effect of Tartary Buckwheat Extracts on Adipogenesis and Inflammatory Response.

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Tartary buckwheat (Fagopyrum tataricum) has been established globally as a nutritionally important food item, particularly owing to high levels of bioactive compounds such as rutin. This study investigated the effect of tartary buckwheat extracts (TBEs) on adipogenesis and inflammatory response in

Recombinant buckwheat trypsin inhibitor decreases fat accumulation via the IIS pathway in Caenorhabditis elegans.

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Buckwheat trypsin inhibitor (BTI) is a low molecular weight polypeptide that can help to prevent metabolic diseases such as obesity, hyperglycemia and hyperlipidemia. Herein, the effects of recombinant BTI (rBTI) on fat accumulation in Caenorhabditis elegans were studied. rBTI prevented fat

High protein buckwheat flour suppresses hypercholesterolemia in rats and gallstone formation in mice by hypercholesterolemic diet and body fat in rats because of its low protein digestibility.

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OBJECTIVE This study evaluated the physiologic properties of high protein buckwheat flour (PBF) by examining its effects on serum cholesterol and body fat in rats and on cholesterol gallstone formation in mice. METHODS Animals were fed experimental diets that contained casein, buckwheat protein

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