Effects of sorghum, purple rice and rhubarb rice on lipids status and antioxidant capacity in mice fed a high-fat diet

文献类型： 外文期刊

第一作者： Chen, Yongsheng

作者： Chen, Yongsheng;Huang, Caihuan;Ou, Shiyi;Li, Li;Sun, Jian;Li, Li;Sun, Jian;Zhang, Hui;Song, Xun

作者机构：

关键词： Sorghum;Purple rice;Rhubarb rice;Antioxidant capacity;Lipids status

期刊名称：JOURNAL OF FUNCTIONAL FOODS （ 影响因子：4.451； 五年影响因子：4.907 ）

ISSN：

年卷期：

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收录情况： SCI

摘要： Highlights?Sorghum bicolor(L.) Moench showed highest in phenolic and flavonoid content.?Sorghum bicolor(L.) Moench exhibited highest antioxidant activitiesin vitro.?Sorghum bicolor(L.) Moench significantly improved thein vivoantioxidant status.?Supplementation of sorghum was highly effective in regulating lipid statusin vivo.AbstractEpidemiological evidence suggests that whole grain intake is associated with reduced risk of oxidative stress-related chronic disease. It remains unclear that whole grains can improve antioxidant activityin vivo. This study was to investigate the hypolipidemic and antioxidant capability of sorghum, purple rice and rhubarb rice. Our results indicated that sorghum contained the highest total phenolic content, total flavonoid content and total anthocyanin content, and had highest free radical scavenging activity and reducing power than those of the purple rice and rhubarb ricein vitro. Compared with high fat diet group, animals feeding with sorghum had a 24.47% reduction in serum cholesterol, 32.72% reduction in triglyceride, and 27.27% increase in high-density lipoprotein cholesterol, respectively (p?in vivoantioxidant and lipid profile. These results suggested that sorghum could be used for the prevention of oxidative stress-related chronic diseases.]]>

分类号： TS2

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