Low concentration of sodium bicarbonate improves the bioactive compound levels and antioxidant and α-glucosidase inhibitory activities of tartary buckwheat sprouts

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• 作者：Peiyou Qin^a ; ¹ ; Aichun Wei^a ; ^b ; ¹ ; Degang Zhao^b ; Yang Yao^a ; Xiushi Yang^a ; Baoqing Dun^a ; Guixing Ren^a ; ^{renguixing@caas.cn}
• 关键词：Tartary buckwheat ; Flavonoids ; Total phenolic compounds ; d-chiro-inositol ; DPPH radical-scavenging activity ; α-Glucosidase inhibitory activity
• 刊名：Food Chemistry
• 出版年：2017
• 出版时间：1 June 2017
• 年：2017
• 卷：224
• 期：Complete
• 页码：124-130
• 全文大小：1452 K
• 卷排序：224

文摘

Treatment with NaHCO3 enhanced the healthy value of tartary buckwheat sprouts (TBS). TBS grown with 0.05% NaHCO3 for 96 h had highest flavonoids & total phenolics levels. The DCI content in TBS with 0.05% NaHCO3 increased 766.21% from 0 h to 96 h. TBS could be used to prevent diseases related to oxidation stress and hyperglycaemia.