Effects of parboiled rice and grape marc-based mixtures on rats fed hypercholesterolemic diets

Abstract

In today's society, there is evidence of a nutritional transition in food, where poor consumption habits are risk factors for chronic diseases. Due to the functional capabilities of rice and grape marcs in the prevention and treatment of cardiovascular diseases, this sought to evaluate the chemical composition of grape marc and parboiled rice grain and their effects on the biological response of Wistar rats fed a hypercholesterolemic diet. This work encompassed two experiments. In the experiment, the antioxidant activity was determined in parboiled rice grains, grape marc, and a mix of both (Mix 1 - 40% of parboiled rice and 60% grape marc and Mix 2 - 60% of parboiled rice and 40% grape marc). In experiment II, we assessed the biological response of adult male Wistarrats, Universidade Federal de Pelotas strain, fed hypercholesterolemic diets with 40 and 60% of grape marc and parboiled rice, respectively. The addition of parboiled rice and grape marc improves the nutritional parameters of hypercholesterolemic diets with increased concentrations of protective factors. The increase in the grape marc ratio in the diet increases the availability of antioxidants, reducing blood levels of cholesterol and Low-Density Lipoprotein (LDL) without compromising parameters related to renal function. The presence of parboiled rice in a hypercholesterolemic diet increases the plasma levels of HDL.