Pasta containing tartary buckwheat sprouts prevents DNA damage in spontaneously hypertensive rats

Abstract

Recent studies have shown that DNA damage occurs more often in hypertensive patients than non-hypertensive individuals. Here, we analyzed the in vivo 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.

• Antioxidants
• DNA damage
• DNA oxidative damage
• functional food
• phenols

Declaration of interest

The authors declare that they have no conflicts of interest.

This work was supported in part by a grant from Agriculture Ministry (MIPAF) ALIMED Project cod 7110/730303/10.