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Nutraceutical composition, antioxidant activity and hypocholesterolemic effect of a water-soluble enzymatic extract from rice bran

AuthorsRevilla, Elisa; Santa-María, Consuelo; Miramontes, Esther; Bautista Lorite, Juan; García-Martínez, Ana; Cremades, Olga; Cert, María Rosa ; Parrado, Juan
KeywordsRice bran
Enzymatic extract
Functional food
Issue DateApr-2009
CitationFood Research International 42(3): 387-393 (2009)
AbstractThis study was designed to characterize the nutraceutical composition of a water-soluble enzymatic extract from rice bran (EERB) and to evaluate its antioxidant and hypocholesterolemic activities. The EERB contains broad functional components in water soluble form such as sterols, tocopherols, tocotrienols, γ-oryzanol and peptides. The antioxidant behaviour of EERB specifically against lipid oxidation was measured in an emulsion prepared with fish oil containing fatty acid very susceptible to oxidation (EPA; DHA 30%); the emulsion shows a stable antioxidant activity, specifically preserving the lipid from peroxidation phenomena and inhibiting the generation of thiobarbituric acid-reactive substances (TBARS) and lipid peroxides. Moreover, the hypocholesterolemic activity was evaluated in male Wistar rats through two different hypercholesterolemic diet models: a reduction in total cholesterol levels and an increase in HDL-cholesterol were found in both models. EERB is a new product from rice bran that can control lipid oxidation in emulsions and induce a physiological hypocholesterolemic effect. These findings may facilitate the development and use of new products derived from rice within the functional food field.
Publisher version (URL)http://dx.doi.org/10.1016/j.foodres.2009.01.010
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