1376
and reduced inflammation, which is consistent with the study of Qing Wang et al[16] which found that
supplementation of 30 g of black rice pigment fraction (a pack of powder contains 10 g of white rice
pigment fraction derived from black rice, 12 g of starch and 8 g of sucrose) in 300 ml of warm water
daily after breakfast for 6 months enhanced antioxidant capacity and inhibition inflammation.
Conclusion
The present study suggested that regular consumption of Sangyod Phattalong brown rice for
at least 2 meals per day increased antioxidant status and reduced inflammation. Thus, Sangyod
Phattalong brown rice had health benefits to type 2 diabetic patients.
Acknowledgement
We would like to thank all subjects who participated in the present study, Agricultural
Research Development Agency (Public Organization) for funding and health personnel of Lamsamkaeo
municipal health centers, and all colleagues for their assistance.
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