1.

Eating buckwheat cookies is associated with the reduction in serum levels of myeloperoxidase and cholesterol: a double blind crossover study in day-care centre staffs

Intake of tartary buckwheat cookies reduced serum myeloperoxidase (MPO) concentration by a factor 0.84 (p=0.02). When grouping the two types of cookies together, there was a reduction of total serum cholesterol (p(0.001).

COBISS.SI-ID: 6817145

2.

Improved lateral discrimination in screening the elemental composition of buckwheat grain by micro-PIXE

We present a micro-PIXE study on buckwheat grain, with a detailed description of the elemental distributions. Elements like Mg, P, S, K, Fe, Ni, Cu and Zn were preferentially localized in the cotyledons and embryonic axis, however significant amounts of K and Fe were also found in the pericarp. Aleurone layer covering the cotyledons was especially enriched in S and P.

COBISS.SI-ID: 6591097