Trace Element Water Improves the Antioxidant Activity of Buckwheat
Trace element water improves the antioxidant activity of buckwheat (Fagopyrum esculentum Moench) sprouts.
J Agric Food Chem. 2007 Oct 31;55(22):8934-40
Liu CL, Chen YS, Yang JH, Chiang BH, Hsu CK.
Department of Food Science, Nutrition, and Nutraceutical Biotechnology, Shih Chien University, 70, Ta-chih Street, Taipei 104, Taiwan, ROC.
Buckwheat (Fagopyrum esculentum Moench) was grown in trace element water (TEW) (100, 200, 300, 400, and 500 ppm) and deionized water (DIW) to evaluate whether the beneficial effects of trace elements on the antioxidant activity could be accomplished with the supplement of TEW. At 300 ppm, TEW significantly increased the Cu, Zn, Mn, and Fe contents in buckwheat sprout but not the Se content. However, the levels of rutin, isoorientin, vitexin, and isovitexin did not differ between buckwheat sprouts grown in TEW and DIW. The ethanolic extract from buckwheat sprout grown in 300 ppm of TEW showed higher ferrous ion chelating activity and inhibitory activity toward lipid peroxidation than that grown in DIW. The extract in the TEW group also enhanced intracellular superoxide dismutase activity and lowered reactive oxygen species and superoxide anion in the human Hep G2 cell. It was concluded that TEW could increase the antioxidant activities of buckwheat sprouts.