EFFECT OF PROCESSED RICE WITH BROWN RICE EXTRACTS ON SERUM CHOLESTEROL LEVEL (English)

in Clinical and Experimental Pharmacology and Physiology ; 34 ; S87-S89
Clinical and Experimental Pharmacology and Physiology
Blackwell Publishing Asia ; 2007

Brown rice and rice with rice germ are rich in functional components such as g‐oryzanol. g‐Oryzanol has been reported to decrease the serum cholesterol level. In the present study, we examined the effects of processed rice enriched with brown rice extracts (test diet) on the serum cholesterol level.

The study subjects took the test diet three times a day for 30 days, and blood samples were taken before and after the test diet period.

Compared with the initial baseline level, the total cholesterol (TC) level decreased significantly after the 30 day test diet period. Triglycerides, high‐density lipoprotein‐cholesterol and low‐density lipoprotein‐cholesterol levels did not change significantly during the 30 days compared with the corresponding baseline levels.

Subanalyses showed that subjects with a baseline TC level greater than 200 mg/dL showed significantly lower TC levels on day 30, but subjects with a normal TC level did not show any significant differences.

The results suggest that the enriched functional components of the test diet can possibly adjust the serum cholesterol level, but only in people with an already high TC level. A diet rich in brown rice extracts could be beneficial as a functional food to lower cholesterol.

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