Preventive Nutrition and Food Science

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Lipid Lowering Effect of Anthocyanin-Pigmented Rice Bran in Streptozotocin-Induced Diabetic Male Rats

  • Han, Hae-Kyoung (Department of Foods and Nutrition, DukSung Women's University) ;
  • Choi, Sung-Sook (Department of Foods and Nutrition, DukSung Women's University) ;
  • Shin, Jin-Chul (National Crop Experiment Station, Rural Development Administration) ;
  • Chung, Ha-Sook (Department of Foods and Nutrition, DukSung Women's University)
  • Published : 2008.12.31
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Abstract

Oryza sativa cv. Heugjinjubyeo, an anthocyanin-pigmented rice variety, is well known to contain high levels of bioactive phytochemicals, anthocyanin, quinolone alkaloids and phenolic acids. Here, we studied the inhibitory effect of Oryza sativa cv. Heugjinjubyeo bran on the absorption of dietary fat in streptozotocin-induced diabetic Sprague-Dawley male rats. For these experiments, experimental animals were divided into four groups: normal, diabetic-control and two experimental groups that were fed 1.0 g or 2.0 g/kg body weight/day of Oryza sativa cv. Heugjinjubyeo bran supplement for 14 days. As a result, liver glycogen levels increased significantly by 65% and 32% in groups receiving 1.0 g and 2.0 g/kg body weight/day, respectively, compared to diabetic-control. Liver cholesterol levels were significantly lower by 8.3% and 14.5% in the groups fed 1.0 g and 2.0 g of anthocyanin- pigmented rice extracts, respectively.

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References

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