This study investigates the metabolic effects of black rice anthocyanin extract (BRAE) fortification on postprandial glycemia and lipidemia. In-vitro studies showed BRAE's inhibitory effects on carbohydrases and lipases. In-vivo trials (two RCTs, 24 healthy participants each) revealed a 27-point mean GI reduction in BRAE-fortified wheat bread, though postprandial glycemia wasn't significantly attenuated. However, in a composite meal, BRAE improved HDL-c, Apo-A1, and Apo-B, modified LDL and HDL subfractions, and remodeled lipid distributions in HDL and LDL particles. The study suggests BRAE fortification's potential in GI reduction and modulating postprandial lipoprotein profiles.
Publisher
npj Science of Food
Published On
Nov 01, 2023
Authors
Sean Jun Leong Ou, Dimeng Yang, Hanny Putri Pranata, E Shyong Tai, Mei Hui Liu
Tags
black rice
anthocyanin extract
postprandial glycemia
lipidemia
meal composition
lipoprotein profiles
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