The Effects of a Mixture of Brown and Black Rice on Lipid Profiles and Antioxidant Status in Rats
TL;DR: Brown and black rice have cardioprotective effects in rats fed different combinations of grains, and thiobarbituric acid reactive substances in liver is shown to be higher in rats in the order of those fed WH, WHBR, WHBL and BRBL.
Abstract: Background: The present study was designed to investigate the influence of natural brown and black rice consumption on serum lipid parameters and hepatic enzyme activities in rats f
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TL;DR: The in vitro antioxidant capacity of cereals is only an approximate reflection of their in vivo antioxidant effect due to differences in antioxidant solubility/bioavailability within the digestive tract and the metabolism/conjugation of compounds such as polyphenols as mentioned in this paper.
355 citations
TL;DR: This review provides up-to-date coverage of pigmented rice in regard to bioactive constituents, extraction and analytical methods, and bioactivities including antioxidant and free radical scavenging, antitumor, antiatherosclerosis, hypoglycemic, and antiallergic activities.
Abstract: The pigmented rice has been consumed in China, Japan, and Korea for a long time. It has been used for strengthening kidney function, treating anemia, promoting blood circulation, removing blood stasis, treating diabetes, and ameliorating sight in traditional Chinese medicine. The extracts from pigmented rice are used as natural food colorants in bread, ice cream, and liquor as well as functional food. The pigmented rice is mainly black, red, and dark purple rice, and contains a variety of flavones, tannin, phenolics, sterols, tocols, γ-oryzanols, amino acids, and essential oils. Anthocyanins are thought as major functional components of pigmented rice. Several anthocyanins have been isolated and identified from the pigmented rice, including cyanidin 3-glucoside, cyanidin 3-galactoside, cyanidin 3-rutinoside, cyanidin 3,5-diglucoside, malvidin 3-galactoside, peonidin 3-glucoside, and pelargonidin 3,5-diglucoside. This review provides up-to-date coverage of pigmented rice in regard to bioactive constituents...
215 citations
Cites background from "The Effects of a Mixture of Brown a..."
...A mixture of brown and black rice improved the lipid profiles and antioxidant status in rats (Kim et al., 2006)....
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TL;DR: High-performance liquid chromatography analysis of dehulled red, black and non-colored indica and japonica rice subspecies revealed significant differences in the contents of the anthocyanins cyanidin-3-glucoside and peonid in-glUCoside.
63 citations
TL;DR: The Acetone/Water was the most effective solvolytic solution for extracting free phenolics from pigmented rice, as well as anthocyanins from black and wild rice, and proanthocyanidins from red rice and the adoption of an enzymatic treatment, with α-amylase, increased the extractability of bound phenolics.
49 citations
TL;DR: In this paper, the influence of germinated giant embryonic rice consumption on the lipid metabolism and antioxidant system in the human body was investigated. But the authors did not investigate the effect of the consumption of giant rice on the human liver.
Abstract: Background/Aims: The purpose of the current study is to investigate the influence of germinated giant embryonic rice consumption on the lipid metabolism and antioxidant system in ra
47 citations
Cites result from "The Effects of a Mixture of Brown a..."
...dietary fiber might be a convincing candidate to explain the prominent hypocholesterolemic effect shown in the GGE-D group. This hypothesis is in good agreement with the study of Kim et al. [...
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Journal Article•
TL;DR: Results suggest that there is increased hepatic conversion of cholesterol to bile acids under the influence of dietary mustard, tamarind, onion and curry powder.
Abstract: Feeding mustard and tamarind to experimental rats produced marked increase in bile flow rate. Onion and curry powder in the diet significantly increased secretion of bile solids without affecting bile flow rate. Bile acids output was noticeably higher in animals fed either mustard, tamarind, onion or curry powder, and this was accompanied by similar increases by biliary phospholipid and cholesterol. Dietary cinnamon and asafoetida increased biliary secretion of cholesterol and phospholipid without affecting bile acid content. Intragastric single dose administration of clove or cardamom did not influence bile secretion and composition. Results suggest that there is increased hepatic conversion of cholesterol to bile acids under the influence of dietary mustard, tamarind, onion and curry powder.
54 citations
01 Jan 1996
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TL;DR: The modern fiber era had its genesis in the writing and research of Cleave who felt that modern diseases were related to the intake of refined carbohydrates; Burkitt,6 who associated increased colon cancer with decreased fiber intake; and Trowell, 8,9 who correlated increased incidence of coronary heart disease with decreased Fiber intake.
Abstract: ippocrates commended the laxative properties of dietary fiber.' Early IJI studies of the physiological effects of fiber by Cowgill et al.2'3 and Williams and Olmstead4 were concerned with its laxative properties. The modern fiber era had its genesis in the writing and research of Cleave,5 who felt that modern diseases were related to the intake of refined carbohydrates; Burkitt,6'7 who associated increased colon cancer with decreased fiber intake; and Trowell, 8,9 who correlated increased incidence of coronary heart disease with decreased fiber intake. Public notice of the fiber issue dates to the popular interpretations of a paper by Burkitt, Walker, and Painter,10 which listed eight conditions prevalent in the United States but virtually nonexistent in Africa, and attributed the difference to our low intake of dietary fiber. The eight conditions cited were appendicitis, colon cancer, diverticular disease, gallstones, hemorrhoids, hiatus hernia, varicose veins, and ischemic heart disease. The public began to add fiber to its diet without regard to source, chemistry, or physiological effect. The most widely accepted definition of fiber is that it is a substance of plant origin that cannot be digested by human endogenous enzymes. It should be pointed out that fiber is digested by bacterial enzymes in the colon with consequent production of hydrogen, carbon dioxide, methane, water, and short-chain fatty acids. The chemical and physiological aspects of the common classes of dietary fiber are summarized in Tables I and II. The fiber content offoods has, until recently, been expressed as crude fiber, which is principally cellulose and lignin. Accurate fractionation of fiber has become possible only recently, and is due to the work of Van Soest \"I and Southgate.'2
41 citations