Pasta containing tartary buckwheat sprouts prevents DNA damage in spontaneously hypertensive rats. (August 2015)

• Record Type: Journal Article
• Authors: Meschini, Roberta; Filippi, Silvia; Molinari, Romina; Costantini, Lara; Bonafaccia, Giovanni; Merendino, Nicolò
• Is Part Of: International journal of food sciences and nutrition. Volume 66:Number 5(2015)
• Page Start: 574
• Page End: 578
• Publication Date: 2015-08
• Subjects: Food -- Analysis -- Periodicals; Nutrition -- Periodicals; 641.3
• DOI: 10.3109/09637486.2015.1052378
• Languages: English
• ISSNs: 0963-7486

Abstract

<abstract> <title>Abstract</title> <p>Recent studies have shown that DNA damage occurs more often in hypertensive patients than non-hypertensive individuals. Here, we analyzed the <italic>in vivo</italic> 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.</p> </abstract>