1373
Table 1
Mean values of phytonutrients of cooked Sangyod Phattalong brown rice
Phytonutrient
Unit
Sangyod Phattalong
brown rice
Polyphenol
mg eq GA/100g
40.11
Vitamin E
ug/100g
32.64
Gamma oryzanol
ug/100g
550
GABA
mg/100g
1.08
Antioxidant capacity
ORAC method
umoles TE/100g
3,177
FRAP method
umoles TE/100g
511
Analyses
On the day before blood collection, subjects were asked to not consume colorful vegetables
and fruits in large quantities as well as tea, coffee and soft drinks. After overnight fasting (10 -12 hours),
blood samples were collected during 07.00 – 09.00 a.m. at research units for measuring serum ORAC,
hs-CRP and lipid profiles (total cholesterol, LDL-cholesterol, HDL-cholesterol, triglyceride). Serum ORAC
was determined by modified method of Yeum KJ et al.[12] Serum hs-CRP were determined by
chemiluminescent immunometric assay using IMMULITE/IMMULITE 1000 hs-CRP, Siemens company.
Lipid profiles were measured by using Cobas c 311/501 analyzer (Roche/Hitachi). Body height, weight,
body fat, waist and hip circumference were measured by the same researcher throughout the study.
Dietary intake was assessed by 3-day food record containing one weekend day and 2 working days
prior to visits which were analyzed by using software INMUCAL-Nutrients program Database version 3.0.
Compliance was evaluated from their daily rice intake records.
Statistical analysis
IBM SPSS Statistics version 20 was used for statistical analysis. The Kolmogorov-Smirnov test
was used to test for normal distribution. Because of non-normal distribution of hs-CRP, log10 was used
to transform set of data for normality. All data were demonstrated as mean and SD except hs-CRP (as
geometric mean, min-max). Compare means with independent - sample t test or GLM - repeated
measures with Bonferroni post hoc test were used for comparison when it appropriate. Statistical
significance was established at P < 0.05 (two-tail).
