Food Science and Technology

Postprandial glycemic and lipidemic effects of black rice anthocyanin extract fortification in foods of varying macronutrient compositions and matrices

S. J. L. Ou, D. Yang, et al.

Explore the groundbreaking study by Sean Jun Leong Ou and colleagues, unveiling the metabolic potential of black rice anthocyanin extract. Discover how this natural fortification offers promising reductions in glycemic impact and enhances lipid profiles, making it a fascinating avenue for dietary interventions!

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Abstract

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

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