Abstract
Buckwheat breads enriched with seeds (e.g., poppy, carum, amaranth, sunflower, and pumpkin) and nuts can be excellent sources of selected macro- and microelements and bioactive components, such as phenolics, essential oils, unsaturated fatty acids, fiber, and vitamins; however, no studies described their impacts on body biochemical parameters and antioxidant status. The aim of this study was to a determine the safety (the analyses of blood morphological and biochemical parameters) of short-term diets based on buckwheat breads supplemented with the commonly used functional ingredients. Additionally, we confirmed the usefulness of these fortified breads in a reduction of blood cholesterol and triacylglycerols, as well as an improvement of in vivo antioxidant status of Wistar rats. Enriched breads presented an increased phenolic content; however, it has not been translated into an elevation of antioxidant capacities. During short-term in vivo experiments, the studied breads increased the body mass of the rats, except the control buckwheat bread. Compared to the control, the poppy-milk bread markedly lowered (–23%) and egg yolk–carum bread significantly increased (+17%) the total cholesterol concentration in serum. All the fortified breads decreased triacylglycerols’ levels by about 50%. Bread enriched with the poppy–milk, milk-seed, egg yolk–carum, and a mix of additives decreased superoxide dismutase activity by 68%, 66%, 73%, and 71%, respectively. Catalase activity was significantly decreased in the rats fed with carum bread (–62%) and markedly increased in the groups fed with egg yolk–carum bread (+89%), hazel nuts–amaranth bread (+72%), and milk–seeds bread (+65%). The results confirmed the usefulness and safety of functional additives in buckwheat breads.
Highlights
Bread is the most popular staple food in the world due to its nutritive value, low price, and simplicity of usage and production
Breads enriched with seeds and grains presented an increased phenolic content; it has not been translated into an elevation of their antioxidant capacities, since there was no correlation between both features
Compared to the previous studies by Świeca et al, [16] concerning rice-based gluten-free bread enriched with functional supplements higher phenolic contents and antioxidant capacity was observed in the extracts obtained after in vitro simulation of gastrointestinal digestion of buckwheat breads
Summary
Bread is the most popular staple food in the world due to its nutritive value, low price, and simplicity of usage and production. Bread is mainly produced from wheat and rye flours; in the last years, there has been a growing interest in alternative crops (amaranth, quinoa, buckwheat, etc.) [1]. This trend results from two main reasons. The main alternative gluten-free crops for bread production are amaranth, quinoa, rice, and buckwheat [1]. Buckwheat, belonging to the Polygonaceae family, has received increasing attention as a potential functional food for bread, and for cookies, pasta, noodles, and beer [1]
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