สืบค้นงานวิจัย
Potential anti-inflammatory and anti-oxidative properties of Thai colored-rice extracts
Kitisin T. - ไม่ระบุหน่วยงาน
ชื่อเรื่อง (EN): Potential anti-inflammatory and anti-oxidative properties of Thai colored-rice extracts
ผู้แต่ง / หัวหน้าโครงการ (EN): Kitisin T.
บทคัดย่อ (EN): In Thailand, there has been growing interest in the use of colored rice extracts as a new source of anti-oxidative and anti-inflammatory effects. This study investigates the effects of different colored rice extracts in terms of their biological content, anti-oxidative activity, and their ability to reduce pro-inflammatory cytokines and matrix metalloproteinase (MMP) expression. Various colored rice from different rice cultivating areas in Thailand were used to obtain ethanolic extracts. The biological compounds in colored-rice extracts were determined by Folin-Ciocalteu colorimetric and pH-differential methods. To determine the anti-oxidative properties of colored-rice extract, DPPH radical scavenging, ferrous reducing power, and lipid peroxidation assays were used. The cytotoxicity of colored rice extracts was determined by MTT assay on a human promyelocytic leukemia (HL-60) cell line in vitro. The inhibition of pro-inflammatory cytokines (IL-6, TNF-α, NF-κB) and MMP expression in LPS-induced HL-60 cells was determined by ELISA assay. Moreover, MMP activity was determined by gelatinolytic zymography. The results found that red (Mun Poo, MP) rice exhibited high anti-oxidative activity and reduced pro-inflammatory cytokines and MMP-2 expression in LPS-induced HL-60 cells. This study provides new insights into the potential use of Thai colored rice extracts, especially red rice, as a source of anti-oxidants and anti-inflammation.
บทคัดย่อ: ไม่พบข้อมูลจากหน่วยงานต้นทาง
ภาษา (EN): en
เอกสารแนบ (EN): https://www.scopus.com/inward/record.uri?eid=2-s2.0-84921785564&partnerID=40&md5=9c6744097d67ee177845d3714aeb337b
เผยแพร่โดย (EN): มหาวิทยาลัยมหิดล
คำสำคัญ (EN): Oryza sativa
เจ้าของลิขสิทธิ์ (EN): มหาวิทยาลัยมหิดล
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Kitisin T.. "Potential anti-inflammatory and anti-oxidative properties of Thai colored-rice extracts". ไม่ระบุหน่วยงาน. ม.ป.ป.

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Potential anti-inflammatory and anti-oxidative properties of Thai colored-rice extracts
Kitisin T.
มหาวิทยาลัยมหิดล
ไม่ระบุวันที่เผยแพร่
Comparing phenotypic variation of root traits in Thai rice (Oryza sativa L.) across growing systems Root system architecture influencing cadmium accumulation in rice (Oryza sativa L.) Image analysis based on color, shape and texture for rice seed (Oryza sativa L.) germination evaluation CPPU elevates photosynthetic abilities, growth performances and yield traits in salt stressed rice (Oryza sativa L. spp. indica) via free proline and sugar accumulation Free radical scavenging and anti-inflammatory potential of a protein hydrolysate derived from salmon bones on RAW 264.7 macrophage cells Anti-inflammatory and anti-insulin resistance activities of aqueous extract from Anoectochilus burmannicus Cytotoxic, anti-HIV–1 and anti-inflammatory activities of lanostanes from fruits of Garcinia speciosa Anti-fibrotic and anti-inflammatory effects of parboiled germinated brown rice (Oryza sativa ‘KDML 105’) in rats with induced liver fibrosis A bioaccessible fraction of parboiled germinated brown rice exhibits a higher anti-inflammatory activity than that of brown rice Structures of phytosterols and triterpenoids with potential anti-cancer activity in bran of black non-glutinous rice
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