Hypocholesterolemic activity of buckwheat flour is mediated by increasing sterol excretion and down-regulation of intestinal NPC1L1 and ACAT2
Interest in Tartary buckwheat as a cholesterol-lowering functional food is increasing. The present study was to (i) investigate the relative hypocholesterolemic activity of Tartary buckwheat flour compared with that of wheat and rice flour; and (ii) study the interaction of these three flours with g...
| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2014-01-01
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| Series: | Journal of Functional Foods |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S175646461300248X |