Abstract
The effect of germinated Superhongmi, a reddish brown pigmented rice cultivar, on the glucose profile and bone turnover in the postmenopausal-like model of ovariectomized rats was determined. The ovariectomized Sprague-Dawley rats were randomly divided into three dietary groups (n = 10): normal control diet (NC) and normal diet supplemented with non-germinated Superhongmi (SH) or germinated Superhongmi (GSH) rice powder. After eight weeks, the SH and GSH groups showed significantly lower body weight, glucose and insulin concentrations, levels of bone resorption markers and higher glycogen and 17-β-estradiol contents than the NC group. The glucose metabolism improved through modulation of adipokine production and glucose-regulating enzyme activities. The GSH rats exhibited a greater hypoglycemic effect and lower bone resorption than SH rats. These results demonstrate that germinated Superhongmi rice may potentially be useful in the prevention and management of postmenopausal hyperglycemia and bone turnover imbalance.
Highlights
Germination is considered as a simple, effective, and inexpensive method of improving the nutritional quality of rice [1]
The GSH rats exhibited a greater hypoglycemic effect and lower bone resorption than SH rats. These results demonstrate that germinated Superhongmi rice may potentially be useful in the prevention and management of postmenopausal hyperglycemia and bone turnover imbalance
To further explore the therapeutic potential of Superhongmi rice against metabolic dysfunctions, those caused by menopause, the present study investigated the effect of germinated Superhongmi rice on the glucose metabolism and bone turnover in the postmenopausal-like model of ovariectomized rats
Summary
Germination is considered as a simple, effective, and inexpensive method of improving the nutritional quality of rice [1]. The soaking of rice grains in water for a few days induces slight germination which causes an increase in nutrient bioavailability and absorption [2]. Pigmented rice cultivars with black, purple, red, or brown pericarp are known for their higher nutritional value and greater antioxidant potential than non-pigmented cultivars [7,8]. They contain high amounts of anthocyanins, phenolic compounds and bioactive components [9,10] and their consumption has been associated with a reduced risk of diabetes and cardiovascular disease [11]
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