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Beneficial influence of phosphorylated parboiled dehusked red rice (Oryza sativa L.) in streptozotocin-induced diabetic rats

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Relation http://ir.cftri.com/12219/
 
Title Beneficial influence of phosphorylated parboiled dehusked red
rice (Oryza sativa L.) in streptozotocin-induced diabetic rats
 
Creator Hameeda Banu, N. Itagi
Pradeep, S. R.
Vasudeva, Singh
Srinivasan, K.
Jayadeep, A.
 
Subject 12 Metabolism
01 Rice
 
Description Red rice (Oryza sativa L.) consumed in most Asian countries is widely considered as nutritional
and phytochemical enriched rice with health implications. In the present study, we prepared
parboiled and parboiled cross-linked (phosphorylated) whole red rice and their beneficial effect
was investigated in streptozotocin-induced diabetic rats. Groups of diabetic rats (n¼8 per group)
were maintained on raw whole red rice, parboiled whole red rice, and parboiled cross-linked
whole red rice at 62% level in the diet for 6 weeks. The raw, parboiled and parboiled cross-linked
whole red rice showed a significantly lower glycemic response in normal rats compared to that of
white (polished) rice. All the three whole red rice forms exerted favorable influences in diabetic
rats by improving the body weight and reducing hyperglycemia compared to control diet fed rats
(p
 
Date 2016
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
Identifier http://ir.cftri.com/12219/1/StarchSt%C3%A4rke%202016%2C%2068%2C%20568%E2%80%93580.pdf
Hameeda Banu, N. Itagi and Pradeep, S. R. and Vasudeva, Singh and Srinivasan, K. and Jayadeep, A. (2016) Beneficial influence of phosphorylated parboiled dehusked red rice (Oryza sativa L.) in streptozotocin-induced diabetic rats. Starch/Stärke ,, 68. pp. 568-580.