The aim of the work was to determine and to compare the possible antigenotoxic effect of methanolic extracts of common buckwheat (CB) and Tartary buckwheat (TB) flour, containing naturally present rutin (R), and quercetin (Q), and of R and Q in chemical form, against tert-butyl hydroperoxide (t-BOOH) induced DNA damage in human hepatoma cell line (HepG2). R and Q content of CB and TB flour extracts was determined by reversed phase-high performance liquid chromatography and antigenotoxic effect of flour extracts, R and Q was evaluated using the comet assay. CB and TB flour extracts showed high antioxidant capacity and prominent genoprotective ability. The obtained results show high antigenotoxic activity of buckwheat and furthermore, they suggest that complex nutrient and flavonoid rich food products are more efficient in their health promoting effects compared to a single active substance. R and Q concentration during tartary buckwheat bread preparing was investigated.
D.09 Tutoring for postgraduate students
COBISS.SI-ID: 793975Lecture for members of Slovenian Biological Society, on March 28, 2012, with special regards to the results with tartary buckwheat.
B.04 Guest lecture
COBISS.SI-ID: 7061113Invited lecture on the conference "Agriculture, food and health - for self-sufficient local economy", Novo mesto, Kmetijsko gozdarski zavod, Sept. 27, 2011. Conference on the Anniversary of the Institution for agricultural extension, for extension specialists, journalists and general auditory. Partial report for agricultural professionals on the results of this research project, important for agricultural practice.
F.18 Transfer of new know-how to direct users (seminars, fora, conferences)
COBISS.SI-ID: 6860409TV emission on common and Tartary buckwheat, report on the international research cooperation and the extension of knowledge for growing and utilization of common and Tartary buckwheat.
F.17 Transfer of existing technologies, know-how, methods and procedures into practice
COBISS.SI-ID: 7494521Bilingual calendar (Slovenian/English) with the demonstration of the use of Tartary buckwheat products for traditional Slovenian and novel dishes.
F.17 Transfer of existing technologies, know-how, methods and procedures into practice
COBISS.SI-ID: 7812217