1375
phytonutrients were found little in HomMali or Saohi white rice that subjects in control group eaten.
Since, there were no significant differences in total energy, macronutrients and antioxidant vitamins
between two groups and also no significant differences in drug uses (chi-square tests) throughout the
study too although some patients in both groups had changes their drugs. However, there were no
significant changes in lipid profiles and anthropometric measurement in both groups. Compliance was
good, each subject was able to follow protocol at more than 75%.
Table 3
Mean values of ORAC and hs-CRP of white rice (WR, n=36) and Sangyod Phattalong brown rice
(SYBR, n=36) during 24 weeks.
Parameters
Unit
Group
Wk0
Wk8
Wk16
Wk24
Serum total ORAC umoles TE/ml
WR
mean
11.9
12.2
12.6
12.2
SD
1.6
2.0
2.3
2.1
SYBR mean
11.4
bcd
14.8
acd
15.4
ab
15.5
ab
SD
1.4
1.4
1.3
1.4
Hydrophilic ORAC
umoles TE/ml
WR
mean
7.7
7.9
7.8
7.9
SD
1.0
1.3
1.4
1.3
SYBR mean
7.3
bcd
9.5
ad
9.7
a
9.7
ab
SD
1.1
0.9
0.9
0.9
Lipophilic ORAC
umoles TE/ml
WR
mean
4.3
c
4.3
c
4.8
abd
4.3
c
SD
0.7
0.8
0.9
0.8
SYBR mean
4.1
bcd
5.4
acd
5.8
ab
5.7
ab
SD
0.4
0.6
0.7
0.7
Serum hs-CRP
*
mg/L
WR
mean
1.8
1.5
1.5
1.3
min, max 0.3, 15.2 0.3, 11.7 0.2, 8.8
0.1, 7.8
SYBR mean
2.2
d
1.8
1.8
1.6
a
min, max 0.3, 18.9 0.3, 16.1 0.2, 15.5 0.2, 13.2
a
Significantly different from Wk0,
b
significantly different from Wk8,
c
significantly different from Wk16 and
d
significantly
different from Wk24 in the same group
*
Outliers were removed (4 in WR and 4 in SYBR groups) and data were expressed as geometric means
The results of this study was in the same direction as a study of Jukka Montonen et al[13]
which found that consumption of whole grain bread was associated with reduced inflammation.
Previous studied of Sakai S et al showed that Gamma oryzanol (18.09 ug/g) as well as it’s component
dose-dependently reduced adhesion-molecules expression through NF-
ț
B inhibition in vascular
endothelium cell.[14] Level of CRP could be induced from IL-6 through the activation of NF-
ț
B.[15]
Our study showed that regular consumption of brown rice for 24 weeks increased antioxidant status
