Coloured rice-derived polyphenols reduce lipid peroxidation and pro-inflammatory cytokines ex vivo. Issue 10 (26th September 2018)

• Record Type: Journal Article
• Authors: Callcott, Esther T.; Thompson, Kiara; Oli, Prakash; Blanchard, Christopher L.; Santhakumar, Abishek B.
• Is Part Of: Food & function. Volume 9:Issue 10(2018)
• Page Start: 5169
• Page End: 5175
• Publication Date: 2018-09-26
• Subjects: Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; Nutrition -- Periodicals; 664.07
• DOI: 10.1039/c8fo01531g
• Languages: English
• ISSNs: 2042-6496

Abstract

Abstract : Coloured rice-derived polyphenols demonstrate potential at reducing biomarkers associated with lipid peroxidation and inflammation. Abstract : Rice-derived polyphenols have been demonstrated to alleviate obesity-related oxidative stress and inflammation. The aim of the study was to investigate if coloured rice polyphenol extracts (PE) reduce malondialdehyde, interleukin-6 and tumour necrosis factor-α (TNF-α) levels in obese individuals ex vivo . Malondialdehyde and pro-inflammatory cytokines were quantified using high-performance liquid chromatography and flow cytometry respectively. Fasting blood samples were treated with PE from three coloured rice varieties (purple, red and brown rice) at varying concentrations (10, 20, 50, 100, 200 and 500 μg mL −1 ). PE treatment demonstrated a dose-dependent reduction in malondialdehyde and TNF-α levels. Purple PE reduced plasma malondialdehyde concentration by 59% compared to red (21%) and brown (25.5%) rice PE. Brown rice PE at 50 μg mL −1 reduced TNF-α levels by 98% compared to red (80%) and purple rice PE (74%). Rice PE did not modulate plasma interleukin-6 concentrations. Coloured rice may be of therapeutic benefit as a potential functional food alternative in targeting specific pathways associated with obesity.