Food Science and Technology Research
Online ISSN : 1881-3984
Print ISSN : 1344-6606
ISSN-L : 1344-6606
Original papers
Antihypertensive Effect of Pre-germinated Brown Rice in Spontaneously Hypertensive Rats
Hiroko EBIZUKAMika IHARAMasanobu ARITA
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2009 Volume 15 Issue 6 Pages 625-630

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Abstract

We examined the effects of pre-germinated brown rice on hypertension and biochemical analysis of blood in spontaneously hypertensive rats (SHRs) fed a diet including 40% pre-germinated brown rice. A significant antihypertensive effect (p <0.01) was found from day 10 of food intake, compared to controls. At completion of the test period (8 weeks), SBP in the control and test groups were 207.4 ± 5.3 and 151.6 ± 4.5 mmHg, respectively, showing a significant (p <0.001) and strong antihypertensive effect of pre-germinated brown rice. The cholesterol levels in the control and test groups were 45.3 ± 5.4 and 37.5 ± 3.9 mg/dL, respectively, which also showed a significant difference (p < 0.01). Taken together, pre-germinated brown rice has an antihypertensive effect and decreases serum cholesterol in SHRs. These effects may be due to complex actions of various components abundantly found in the rice, including γ-aminobutyric acid, dietary fiber, phytic acid and ferulic acid.

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© 2009 by Japanese Society for Food Science and Technology
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