Proteins found in buckwheat1 grain seem to cut down the absorption of cholesterol, at least in vitro, according to a recent study. Is there genetic variation in this property? Well, I don’t suppose anyone has looked yet, but a paper just out in GRACE does point to significant variation in protein profiles among varieties and species.
- Fagopyrum esculentum, a pseudo-cereal of Himalayan origin [↩]
Show on map
{ 1 trackback }