Health Effects from Increased Intake of Rutin from a New Type of Tartary Buckwheat Biscuits-an Experimental Cross-over Study

摘要

Rutin is a polyphenol antioxidant, found in high concentrations in tartary buckwheat. Rutin is metabolically transformed to quercetin, another antioxidant. The average daily intake is 10 mg/day in Sweden. A double blind experimental study was performed among 62 day care centre personnel in five day care centres in Uppsala, Sweden. One group was first eating four buckwheat biscuits per day baked on tartary buckwheat (Fagopyrum tartaricum), during two weeks. This corresponds to an additional intake ofabout 335 mg rutin equivalents per day, measured by analysis of the bisquits. The other group was eating four buckwheat biscuits baked on common buckwheat (Fagopyrum esculentum) with low content of rutin (17 mg rutin equivalents/day). After two weeks, the two groups shifted the type of biscuits ("cross-over design") and the experiment continued another two weeks. Increased intake of rutin reduced serum myeloperoxidase (MPO) (p<0.01), and reduced fatigue symptoms (p<0.05). When grouping the two types ofbuckwheat together, there was a reduction of total serum cholesterol (p<0.001), and HDL-cholesterol(p<0.001), and improved lung function(p<0.05). In conclusion, rutin may reduce neutrophilic inflammation. Moreover, both types of buckwheat may reduce serum cholesterol and improve lung function.