Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Brown Rice Phytosterol Improves Hypertension and Lipid Metabolism in Spontaneously Hypertensive Rats

본태성 고혈압쥐(SHR)에서 현미 식물성스테롤의 혈압 및 지질 대사 개선 효과

  • Hong, Kyung Hee (Department of Food and Nutrition, Baewha Women's University) ;
  • Kim, In-Hwan (Department of Food and Nutrition, Korea University) ;
  • Choue, Eun Kyung (Division of Metabolism and Functionality Research, Korea Food Research Institute) ;
  • Ahn, Jiyun (Division of Metabolism and Functionality Research, Korea Food Research Institute) ;
  • Ha, Tae Youl (Division of Metabolism and Functionality Research, Korea Food Research Institute)
  • 홍경희 (배화여자대학교 식품영양과) ;
  • 김인환 (고려대학교 식품영양학과) ;
  • 조은경 (한국식품연구원 대사기능연구본부) ;
  • 안지윤 (한국식품연구원 대사기능연구본부) ;
  • 하태열 (한국식품연구원 대사기능연구본부)
  • Received : 2012.08.03
  • Accepted : 2012.09.25
  • Published : 2012.10.30
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Abstract

This study was conducted to investigate the effects of brown rice and brown rice phytosterol on blood pressure and lipid levels in spontaneously hypertension rats (SHR). SHR were grouped according to blood pressure and fed either a control diet or experimental diets containing 50% brown rice powder or 5% brown rice phytosterol for 3 weeks. Body weight gain and epididymal fat weight were significantly reduced in the brown rice powder and brown rice phytosterol groups compared to control. Brown rice and brown rice phytosterol diets suppressed age-dependent increases in systolic blood pressure compared to control. In addition, brown rice and brown rice phytosterol diets decreased total lipid, triglyceride, and cholesterol levels in the liver, whereas serum HDL cholesterol increased. Lastly, brown rice phytosterol reduced TBARS contents in the kidney. These results suggest that brown rice and brown rice phytosterol exert antihypertensive effects that improve lipid metabolism in SHR.

Keywords

References

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