摘要
Rice is a nutritious staple food with health-promoting activity. This study investigated the effects of brown rice, rice bran, and polished rice on 1,2-dimethylhydrazine (DMH)-induced colon carcinogenesis in rats. The colons were examined for preneoplastic lesions and the expression of pro-inflammatory proteins. Lipid peroxidation was determined in livers and plasma; antioxidant-associated parameters were determined in livers. The results showed that consumption of medium-level of rice bran significantly reduced the number of aberrant crypt foci (ACF) and altered their distribution. Brown rice and rice bran significantly reduced cyclooxygenase-2 (COX-2) expression of the middle colon. Brown rice, rice bran, and polished rice had no significant effect on plasma and hepatic lipid peroxides and hepatic antioxidant-associated parameters. Thus, rice bran may be one candidate of the active rice fraction that protects the colon against DMH-induced early carcinogenesis in rats and may be a novel dietary supplement for chemoprevention of colon cancer.
| 原文 | 英語 |
|---|---|
| 頁（從 - 到） | 209-216 |
| 頁數 | 8 |
| 期刊 | Food Research International |
| 卷 | 44 |
| 發行號 | 1 |
| DOIs | |
| 出版狀態 | 已發佈 - 一月 2011 |
指紋
ASJC Scopus subject areas
- Food Science
引用此文
Effects of brown rice, rice bran, and polished rice on colon carcinogenesis in rats. / Li, Sing Chung; Chou, Tsui Chuan; Shih, Chun Kuang.
於: Food Research International, 卷 44, 編號 1, 01.2011, p. 209-216.研究成果: 雜誌貢獻 › 文章
}
TY - JOUR
T1 - Effects of brown rice, rice bran, and polished rice on colon carcinogenesis in rats
AU - Li, Sing Chung
AU - Chou, Tsui Chuan
AU - Shih, Chun Kuang
PY - 2011/1
Y1 - 2011/1
N2 - Rice is a nutritious staple food with health-promoting activity. This study investigated the effects of brown rice, rice bran, and polished rice on 1,2-dimethylhydrazine (DMH)-induced colon carcinogenesis in rats. The colons were examined for preneoplastic lesions and the expression of pro-inflammatory proteins. Lipid peroxidation was determined in livers and plasma; antioxidant-associated parameters were determined in livers. The results showed that consumption of medium-level of rice bran significantly reduced the number of aberrant crypt foci (ACF) and altered their distribution. Brown rice and rice bran significantly reduced cyclooxygenase-2 (COX-2) expression of the middle colon. Brown rice, rice bran, and polished rice had no significant effect on plasma and hepatic lipid peroxides and hepatic antioxidant-associated parameters. Thus, rice bran may be one candidate of the active rice fraction that protects the colon against DMH-induced early carcinogenesis in rats and may be a novel dietary supplement for chemoprevention of colon cancer.
AB - Rice is a nutritious staple food with health-promoting activity. This study investigated the effects of brown rice, rice bran, and polished rice on 1,2-dimethylhydrazine (DMH)-induced colon carcinogenesis in rats. The colons were examined for preneoplastic lesions and the expression of pro-inflammatory proteins. Lipid peroxidation was determined in livers and plasma; antioxidant-associated parameters were determined in livers. The results showed that consumption of medium-level of rice bran significantly reduced the number of aberrant crypt foci (ACF) and altered their distribution. Brown rice and rice bran significantly reduced cyclooxygenase-2 (COX-2) expression of the middle colon. Brown rice, rice bran, and polished rice had no significant effect on plasma and hepatic lipid peroxides and hepatic antioxidant-associated parameters. Thus, rice bran may be one candidate of the active rice fraction that protects the colon against DMH-induced early carcinogenesis in rats and may be a novel dietary supplement for chemoprevention of colon cancer.
KW - Aberrant crypt foci
KW - Colon cancer
KW - Cyclooxygenase-2
KW - Mucin
KW - Rice
UR - http://www.scopus.com/inward/record.url?scp=78651458661&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=78651458661&partnerID=8YFLogxK
U2 - 10.1016/j.foodres.2010.10.034
DO - 10.1016/j.foodres.2010.10.034
M3 - Article
AN - SCOPUS:78651458661
VL - 44
SP - 209
EP - 216
JO - Food Research International
JF - Food Research International
SN - 0963-9969
IS - 1
ER -