Effects of Pre-Germinated Brown Rice on Blood Glucose and Lipid Levels in Free-Living Patients with Impaired Fasting Glucose or Type 2 Diabetes
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概要
- 論文の詳細を見る
White rice (WR) is made by polishing brown rice (BR) and has lost various nutrients; however, most people prefer it to BR, maybe because of the hardness of BR. Pre-germinated brown rice (PGBR) improves the problem of BR. It is made by soaking BR kernels in water to germinate and becomes softer than BR. In this study we compared the effects of WR and PGBR on blood glucose and lipid concentrations in the impaired fasting glucose (IFG) or type 2 diabetes patients. Six men and 5 women with impaired fasting glucose (IFG) or type 2 diabetes were randomly allocated to 6wk on WR or PGBR diet separated by a 2wk washout interval in a crossover design. Each subject was instructed to consume 3 packs of cooked WR or PGBR (180g/pack) daily in each intervention phase. Blood samples were collected 4 times (in study weeks 0, 6, 8 and 14) for biochemical examination. Blood concentrations of fasting blood glucose, fructosamine, serum total cholesterol and triacylglycerol levels were favorably improved on the PGBR diet (p<0.01), but not on the WR diet. The present results suggest that diets including PGBR may be useful to control blood glucose level.
- 日本ビタミン学会の論文
著者
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KISE Mitsuo
FANCL Research Institute, FANCL Corporation
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北野 正彦
Chemistry Laboratories And Biology Laboratories Nippon Shinyaku Company Ltd.
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Yang Mei-due
Department Of Food And Nutrition Providence University
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Kise Mitsuo
Fancl Research Institute Fancl Corporation
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HSU Tzu-Fang
Institute of Health Biosciences, The University of Tokushima
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WANG Ming-Fu
Department of Food and Nutrition, Providence University
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ITO Yukihiko
FANCL Research Institute, FANCL Corporation
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AOTO Hiromichi
FANCL Research Institute, FANCL Corporation
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YOSHIHARA Rie
Jikei University School of Medicine
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YOKOYAMA Jyunichi
Jikei University School of Medicine
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KUNII Daisuke
Institute of Health Biosciences, The University of Tokushima
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YAMAMOTO Shigeru
Institute of Health Biosciences, The University of Tokushima
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Ito Yoshimasa
Department Of Nutrition And Physiology Nihon University College Of Bioresource Sciences
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Hsu Tzu-fang
Institute Of Health Biosciences The University Of Tokushima
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Wang Ming-fu
Department Of Food And Nutrition Providence University
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Kunii Daisuke
Institute Of Health Biosciences The University Of Tokushima
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Ito Yukihiko
Fancl Research Institute Fancl Corporation
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Aoto Hiromichi
Fancl Research Institute Fancl Corporation
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Kise M
Chemistry Laboratories And Biology Laboratories Nippon Shinyaku Company Ltd.
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Yamamoto Shigeru
Institute Of Health Biosciences The University Of Tokushima:ochanomizu University Graduate School Of
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ITO Yukihiko
FANCL Corporation
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AOTO Hiromichi
FANCL Corporation
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