{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2025,12,27]],"date-time":"2025-12-27T15:09:19Z","timestamp":1766848159473,"version":"build-2065373602"},"reference-count":27,"publisher":"MDPI AG","issue":"1","license":[{"start":{"date-parts":[[2019,12,22]],"date-time":"2019-12-22T00:00:00Z","timestamp":1576972800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"National Science Centre (NCN)","award":["Grant OPUS No. 2011\/01\/B\/NZ9\/00130"],"award-info":[{"award-number":["Grant OPUS No. 2011\/01\/B\/NZ9\/00130"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Nutrients"],"abstract":"<jats:p>Buckwheat breads enriched with seeds (e.g., poppy, carum, amaranth, sunflower, and pumpkin) and nuts can be excellent sources of selected macro- and microelements and bioactive components, such as phenolics, essential oils, unsaturated fatty acids, fiber, and vitamins; however, no studies described their impacts on body biochemical parameters and antioxidant status. The aim of this study was to a determine the safety (the analyses of blood morphological and biochemical parameters) of short-term diets based on buckwheat breads supplemented with the commonly used functional ingredients. Additionally, we confirmed the usefulness of these fortified breads in a reduction of blood cholesterol and triacylglycerols, as well as an improvement of in vivo antioxidant status of Wistar rats. Enriched breads presented an increased phenolic content; however, it has not been translated into an elevation of antioxidant capacities. During short-term in vivo experiments, the studied breads increased the body mass of the rats, except the control buckwheat bread. Compared to the control, the poppy-milk bread markedly lowered (\u201323%) and egg yolk\u2013carum bread significantly increased (+17%) the total cholesterol concentration in serum. All the fortified breads decreased triacylglycerols\u2019 levels by about 50%. Bread enriched with the poppy\u2013milk, milk-seed, egg yolk\u2013carum, and a mix of additives decreased superoxide dismutase activity by 68%, 66%, 73%, and 71%, respectively. Catalase activity was significantly decreased in the rats fed with carum bread (\u201362%) and markedly increased in the groups fed with egg yolk\u2013carum bread (+89%), hazel nuts\u2013amaranth bread (+72%), and milk\u2013seeds bread (+65%). The results confirmed the usefulness and safety of functional additives in buckwheat breads.<\/jats:p>","DOI":"10.3390\/nu12010041","type":"journal-article","created":{"date-parts":[[2019,12,23]],"date-time":"2019-12-23T03:15:01Z","timestamp":1577070901000},"page":"41","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":8,"title":["Safeness of Diets Based on Gluten-Free Buckwheat Bread Enriched with Seeds and Nuts\u2014Effect on Oxidative and Biochemical Parameters in Rat Serum"],"prefix":"10.3390","volume":"12","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-6513-8399","authenticated-orcid":false,"given":"Michal","family":"\u015awieca","sequence":"first","affiliation":[{"name":"Department of Biochemistry and Food Chemistry, University of Life Sciences, Skromna Str. 8, 20-704 Lublin, Poland"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-3265-547X","authenticated-orcid":false,"given":"Julita","family":"Regula","sequence":"additional","affiliation":[{"name":"Institute of Human Nutrition and Dietetics, Poznan University of Life Sciences, Wojska Polskiego Str. 31, 60-624 Poznan, Poland"}]},{"given":"Joanna","family":"Suliburska","sequence":"additional","affiliation":[{"name":"Institute of Human Nutrition and Dietetics, Poznan University of Life Sciences, Wojska Polskiego Str. 31, 60-624 Poznan, Poland"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-6812-5596","authenticated-orcid":false,"given":"Urszula","family":"Zlotek","sequence":"additional","affiliation":[{"name":"Department of Biochemistry and Food Chemistry, University of Life Sciences, Skromna Str. 8, 20-704 Lublin, Poland"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-7308-4335","authenticated-orcid":false,"given":"Urszula","family":"Gawlik-Dziki","sequence":"additional","affiliation":[{"name":"Department of Biochemistry and Food Chemistry, University of Life Sciences, Skromna Str. 8, 20-704 Lublin, Poland"}]},{"given":"Isabel M. P. L. V. O.","family":"Ferreira","sequence":"additional","affiliation":[{"name":"LAQV\/REQUIMTE, Laborat\u00f3rio de Bromatologia e Hidrologia, Departamento de Ci\u00eancias Qu\u0131\u00edmicas, Faculdade de Farm\u00e1cia, Universidade do Porto, 4051-401 Porto, Portugal"}]}],"member":"1968","published-online":{"date-parts":[[2019,12,22]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"58","DOI":"10.1016\/j.tifs.2015.02.013","article-title":"Recent advances in development of gluten-free buckwheat products","volume":"44","year":"2015","journal-title":"Trends Food Sci. Technol."},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"301","DOI":"10.17306\/J.AFS.2014.3.8","article-title":"Share of dietary supplements in nutrition of coeliac disease patients","volume":"13","author":"Regula","year":"2014","journal-title":"Acta Sci. Pol. Technol. 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