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Plant Foods for Human Nutrition

, Volume 62, Issue 1, pp 1–6 | Cite as

Effect of Anthocyanin-Rich Extract from Black Rice (Oryza sativa L. indica) on Hyperlipidemia and Insulin Resistance in Fructose-Fed Rats

  • HONGHUI GUO
  • WENHUA LINGEmail author
  • QING WANG
  • CHI LIU
  • YAN HU
  • MIN XIA
  • XIANG FENG
  • XIAODONG XIA
Article

Abstract

This study was designed to evaluate the effect of an anthocyanin-rich extract from black rice on hyperlipidemia and insulin resistance in fructose-fed rats. Rats fed fructose diet for 4 weeks exhibited significantly higher plasma insulin levels and lower insulin sensitivity than the control rats fed AIN-93G diet. Dietary supplementation with the anthocyanin-rich extract (5 g/kg of high-fructose diet) prevented the development of fructose-induced insulin resistance. After fructose-induced insulin resistance had been established, 4-week treatment with the anthocyanin-rich extract (5 g/kg of high-fructose diet) or pioglitazone (270 mg/kg of high-fructose diet) ameliorated the glucose intolerance and hyperlipidemia, but the extract failed to reverse the fructose-induced hyperinsulinemia as pioglitazone did. In addition, rats supplemented by the extract exhibited lower oxidative stress than the fructose-fed controls, as indicated by the lower concentrations of plasma thiobarbituric acid reactive substances and blood oxidized glutathione. Overall, these results suggest that the anthocyanin-rich extract from black rice improves certain metabolic abnormalities associated with diets high in fructose.

Key words:

Anthocyanin Black rice Hyperlipidemia Insulin resistance Metabolic syndrome Oxidative stress 

Abbreviations

AREBR

Anthocyanin-rich extract from black rice

AUC

Area under the curve

BW

Body weight

FFA

Free fatty acid

GSH

Reduced glutathione

GSSG

Oxidized glutathione

HDL-C

High-density lipoprotein cholesterol

HF

High fructose

HOMA-R

Relative-value of homeostasis model

LDL-C

Low-density lipoprotein cholesterol

TBARS

Thiobarbituric acid reactive substances

TC

Total cholesterol

TG

Triglyceride

Notes

Acknowledgments

We particularly thank Prof. Mingwei Zhang in the Key Laboratory of Functional Food, Ministry of Agriculture of the P.R. China, for providing the black rice pigment fraction. This work was supported by the research grant from National Natural Science Foundation of China (#30025-037) and China Medical Board of New York Inc. (CMB, #98-677).

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Copyright information

© Springer Science+Business Media, Inc. 2006

Authors and Affiliations

  • HONGHUI GUO
    • 1
  • WENHUA LING
    • 1
    Email author
  • QING WANG
    • 1
  • CHI LIU
    • 1
  • YAN HU
    • 1
  • MIN XIA
    • 1
  • XIANG FENG
    • 1
  • XIAODONG XIA
    • 1
  1. 1.Department of Nutrition, School of Public HealthSun Yat-sen University (Northern Campus)GuangzhouP. R. China

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