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Food Chem. 2015 Sep 1;182:268-74. doi: 10.1016/j.foodchem.2015.03.014. Epub 2015 Mar 11.

Effects of gluten-free breads, with varying functional supplements, on the biochemical parameters and antioxidant status of rat serum.

Author information

1
Department of Biochemistry and Food Chemistry, University of Life Sciences, Skromna Str. 8, 20-704 Lublin, Poland. Electronic address: michal.swieca@up.lublin.pl.
2
Department of Human Nutrition and Hygiene, Poznan University of Life Sciences, Wojska Polskiego Str. 31, 60-624 Poznań, Poland.
3
Department of Biochemistry and Food Chemistry, University of Life Sciences, Skromna Str. 8, 20-704 Lublin, Poland.

Abstract

This paper examines the effects of gluten-free bread enriched with functional ingredients (milk powder, poppy, sunflower and pumpkin seeds, egg yolk, carum, hazel nuts and amaranth) on the morphological and biochemical parameters and antioxidant status of rats serum. Rats were provided test diets--gluten-free breads and water ad libitum. After 14 days, the animals were weighed and killed. A hazel nut-amaranth bread diet significantly increased the level of thrombocytes when compared to control bread. A mixed bread diet significantly decreased cholesterol levels in rats. All fortified breads decreased triglyceride levels and alanine transaminase activity and caused an increase in antiradical activity of the serum. In rats fed with poppy-milk bread, milk-seed bread and mixed bread, a marked decrease in superoxide dismutase activity was found. Enriched breads reduced the levels of triglyceride and improved the antiradical properties of serum, although the physiological relevance of this needs to be confirmed by human studies.

KEYWORDS:

Antioxidant status in vivo; Bioavailability in vitro; Bread enrichment; Gluten free bread; Phenolics

PMID:
25842337
DOI:
10.1016/j.foodchem.2015.03.014
[Indexed for MEDLINE]
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