Antioxidative attributes of rice bran extracts in ameliorative effects of atherosclerosis-associated risk factors.

Anti-inflammation Antioxidant Atherosclerosis Food analysis Food science Functional food Inflammation Oxidative stress Oxidized lipoprotein (oxLDL) Phytochemicals Rice bran extract (RBE)

Journal

Heliyon
ISSN: 2405-8440
Titre abrégé: Heliyon
Pays: England
ID NLM: 101672560

Informations de publication

Date de publication:
Dec 2020
Historique:
received: 23 09 2020
revised: 28 10 2020
accepted: 11 12 2020
entrez: 30 12 2020
pubmed: 31 12 2020
medline: 31 12 2020
Statut: epublish

Résumé

Oxidative stress, chronic inflammation, dyslipidemia, hyperglycemia, and shear stress (physical effect) are risk factors associated with the pathogenesis of atherosclerosis. Rice bran, a by-product of rice milling process, is known to house polyphenols and vitamins which exhibit potent antioxidant and anti-inflammatory properties. Through recent emerging knowledge of rice bran in health and wellness, the present study was aimed to assess the ameliorative effects of rice bran extracts (RBE) derived from Japanese colored rice varieties in modulating risk factors of atherosclerosis via

Identifiants

pubmed: 33376820
doi: 10.1016/j.heliyon.2020.e05743
pii: S2405-8440(20)32586-X
pmc: PMC7758525
doi:

Types de publication

Journal Article

Langues

eng

Pagination

e05743

Informations de copyright

© 2020 The Authors.

Déclaration de conflit d'intérêts

The authors declare no conflict of interest.

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Auteurs

Xian Wen Tan (XW)

Department of Cell Chemistry, Okayama University Graduate School of Medicine, Dentistry, and Pharmaceutical Sciences, Okayama, Japan.

Kazuko Kobayashi (K)

Collaborative Research Center for OMIC, Okayama University Graduate School of Medicine, Dentistry, and Pharmaceutical Sciences, Okayama, Japan.

Lianhua Shen (L)

Department of Pathophysiology, Zunyi Medical University, Guizhou, China.

Junko Inagaki (J)

Department of Cell Chemistry, Okayama University Graduate School of Medicine, Dentistry, and Pharmaceutical Sciences, Okayama, Japan.

Masahiro Ide (M)

Department of Cell Chemistry, Okayama University Graduate School of Medicine, Dentistry, and Pharmaceutical Sciences, Okayama, Japan.
Food Function Research Team, Saito Laboratories, Japan Food Research Laboratories, Osaka, Japan.

Siaw San Hwang (SS)

School of Chemical Engineering and Science, Faculty of Engineering, Computing and Science, Swinburne University of Technology Sarawak Campus, Sarawak, Malaysia.

Eiji Matsuura (E)

Department of Cell Chemistry, Okayama University Graduate School of Medicine, Dentistry, and Pharmaceutical Sciences, Okayama, Japan.
Collaborative Research Center for OMIC, Okayama University Graduate School of Medicine, Dentistry, and Pharmaceutical Sciences, Okayama, Japan.
Neutron Therapy Research Center, Okayama University, Okayama, Japan.

Classifications MeSH