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Red and black rice decrease atherosclerotic plaque formation and increase antioxidant status in rabbits.

W H Ling1, Q X Cheng, J Ma

  • 1Department of Clinical Nutrition, Sun Yat-sen University of Medical Sciences, Guangzhou, 510080, PR-China. whling@gzsums.edu.cn

The Journal of Nutrition
|May 8, 2001
PubMed
Summary
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Red and black rice consumption significantly reduced atherosclerotic plaque development in rabbits. These rice varieties improved cholesterol levels and antioxidant status, suggesting anti-atherogenic properties against high cholesterol diets.

Area of Science:

  • Nutritional Science
  • Cardiovascular Research
  • Biochemistry

Background:

  • Atherosclerotic plaque formation is a complex process often exacerbated by hypercholesterolemia.
  • Dietary interventions are crucial for managing cardiovascular disease risk.
  • Different rice varieties may possess distinct health-promoting properties.

Purpose of the Study:

  • To investigate the impact of white, red, and black rice consumption on diet-induced atherosclerotic plaque development in rabbits.
  • To evaluate the effects of these rice varieties on lipid profiles, oxidative stress, and antioxidant status.

Main Methods:

  • Male rabbits were fed either a normal diet, a high cholesterol (HC) diet, or an HC diet supplemented with white, red, or black rice for 10 weeks.
  • Blood lipid profiles, including HDL cholesterol and apolipoprotein A-I, were measured.

Related Experiment Videos

  • Aorta were analyzed for atherosclerotic plaque area.
  • Oxidant and antioxidant markers (ROS, MDA, TAC, SOD) were assessed in blood, erythrocytes, liver, and aorta.

    • Main Results:

    • Red and black rice consumption significantly reduced atherosclerotic plaque area by 50% compared to white rice.
    • Rabbits fed red or black rice showed higher serum HDL cholesterol and apolipoprotein A-I levels than HC and white rice groups.
    • Red and black rice groups exhibited lower liver reactive oxygen species (ROS) and aortic malondialdehyde (MDA), and higher liver total antioxidative capacity (TAC) and erythrocyte superoxide dismutase (SOD) activity.

    Conclusions:

    • Consumption of red or black rice retards the progression of atherosclerotic plaque development in a hypercholesterolemic rabbit model.
    • Improved serum HDL cholesterol and apolipoprotein A-I concentrations, alongside enhanced antioxidant and reduced oxidative status, are potential mechanisms underlying the anti-atherogenic effects of red and black rice.