In Asia, rice is an essential grain and accounts for almost 90% of the worlds rice consumption. Numerous fat-soluble substances present in brown rice have antioxidant capacity but are present in little amounts. In a recent study led by Professor Yoshimasa Nakamura from the Graduate School of Environmental and Life Science, Okayama University, scientists from Japan have actually recognized cycloartenyl ferulate (CAF) as the primary “cytoprotective” or cell-protecting substance in brown rice. CAF provided greater protection from hydrogen peroxide-induced tension compared to alpha-tocopherol and gamma-tocopherol, two other prominent antioxidant substances that were earlier hypothesized to be major contributors to the antioxidant capacity of brown rice.
According to the studys quotes, the quantity of CAF in the whole grain of brown rice is five-fold greater than that of other antioxidant substances discovered in brown rice.
The research study, which was recently released in the International Journal of Molecular Sciences, was co-authored by Hongyan Wu, from Dalian Polytechnic University, and Toshiyuki Nakamura, from the Graduate School of Environmental and Life Science at Okayama University. In it, the researchers provide proof of CAFs antioxidant residential or commercial properties by showing that it can secure cells from tension triggered by hydrogen peroxide.
Hydrogen peroxide is a spin-off of a cells metabolic processes, unusual amounts of the substance can be toxic to cells and trigger irreversible damage. Treatment of cells with CAF increased their resistance to hazardous stress caused by hydrogen peroxide. Additionally, CAF supplied higher defense from hydrogen peroxide-induced stress compared to alpha-tocopherol and gamma-tocopherol, two other prominent antioxidant substances that were earlier speculated to be significant contributors to the antioxidant capacity of wild rice.
According to the research studys price quotes, the quantity of CAF in the entire grain of brown rice is five-fold higher than that of other antioxidant substances found in brown rice. Further, CAF increases the concentration of heme oxygenase-1 or HO-1, an enzyme that facilitates the production of anti-oxidants. “We demonstrated here that CAF significantly increased the mRNA level of HO-1, the small molecular weight antioxidant-producing enzyme, at concentrations similar to that required for cytoprotective impacts in resistance to oxidative damage,” Professor Nakamura discusses.
The scientists even more explored this mechanism of action through experiments where blocking HO-1 activity utilizing inhibitors minimized the antioxidant result of CAF significantly. The high abundance and unique system of action are evidence that CAF is the major contributing antioxidant in brown rice.
Through this research study, the researchers have not only discovered the secret to the health benefits of brown rice but also locked down on the part that is majorly accountable for these advantages. This will enable the usage of CAF in the development of better unique supplements and foodstuff focused on customer health.
As an optimistic Professor Nakamura observes, “Our research study can help in the advancement of new functional foods and supplements based upon the performance of CAFs, like CAF-based nutraceuticals.”
With such naturally taking place health benefits, brown rice still very much looks to be on the menu!
Referral: “Cycloartenyl Ferulate Is the Predominant Compound in Brown Rice Conferring Cytoprotective Potential against Oxidative Stress-Induced Cytotoxicity” by Hongyan Wu, Toshiyuki Nakamura, Yingnan Guo, Riho Matsumoto, Shintaro Munemasa, Yoshiyuki Murata and Yoshimasa Nakamura, 3 January 2023, International Journal of Molecular Sciences.DOI: 10.3390/ ijms24010822.
The study was funded by the Japan Society for the Promotion of Science.
Wild rice is a whole grain that is a staple food in many cultures worldwide. It is produced by getting rid of just the outermost layer of the rice grain, understood as the hull, leaving the bran layer and germ undamaged. This process protects the nutrients that are found in these layers, making wild rice a nutritious alternative to white rice.
The scientists have discovered that the ester compound cycloartenyl ferulate is the primary factor to the health advantages of brown rice.
In Asia, rice is a staple grain and accounts for almost 90% of the worlds rice usage. Brown rice, in particular, has acquired recognition for its numerous health benefits. Regular intake of brown rice has actually been linked to weight decrease, cholesterol control, and inflammation decrease. The antioxidant properties of brown rice, such as its ability to neutralize reactive oxygen types and secure against cellular damage, play a vital function in its health-promoting impacts.
While previous research has demonstrated that the antioxidant compounds in brown rice can defend against oxidative stress, the specific substance responsible for these useful results has actually long remained a mystery.
Numerous fat-soluble compounds present in brown rice have antioxidant capability but exist in small amounts. Cycloartenyl ferulate, a relatively abundant particle, has actually been exposed as the major compound responsible for several health advantages of brown rice. Credit: Yoshimasa Nakamura
In a current study led by Professor Yoshimasa Nakamura from the Graduate School of Environmental and Life Science, Okayama University, researchers from Japan have actually determined cycloartenyl ferulate (CAF) as the primary “cytoprotective” or cell-protecting substance in brown rice. CAF is an unique compound owing to its hybrid structure. As Professor Nakamura describes, “CAF is a hybrid compound of polyphenol and phytosterol and is anticipated to be a powerful bioactive substance with various medicinal homes, such as antioxidant result and blood fat-lowering impact.”
