Effect of heat-moisture treated brown rice crackers on postprandial flow-mediated dilation in adults with mild endothelial dysfunction

Figures

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  Figure 1. Individual and average flow-mediated dilation values. Individual (thin line) and average (thick line) flow-mediated dilation (FMD) values (A–C) and the delta (Δ A - ΔC) at baseline and 1 h post-intake and their statistical comparisons (D, ΔD). A and Δ A, heat-moisture treated brown rice cracker (HMT-BR-C); B and ΔB, brown rice cracker (BR-C); and C and ΔC, white rice cracker (WR-C). In D and ΔD, values are means (n = 12) with their standard deviations represented by vertical bars and P values are for intragroup comparisons using the unpaired-t test. Participants No. 9, 10, and 12 refer to participants with baseline FMD values over the 7.0% inclusion criteria limit. Figure 1-D and 1-ΔD. Heat-moisture treated brown rice crackers (HMT-BR-C, blue), brown rice crackers (BR-C, green), and white rice crackers (WR-C, black).

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  Figure 2. Time courses of changes in blood glucose (A) and insulin (B) levels. Time-courses of changes in blood glucose (A) and insulin (B) levels after intake of heat-moisture treated brown rice crackers (HMT-BR-C, blue circle), brown rice crackers (BR-C, green circle), and white rice crackers (WR-C, black circle). Values are means (n = 12) with their standard deviations represented by vertical bars.

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  Figure 3. High performance liquid chromatography (HPLC). High performance liquid chromatography (HPLC) profiles detected at UV 320 nm and identified as free and bound ferulic acids (1–3) in four-stage (A4 and B4) and single-stage extract (A1 and B1) of heat-moisture treated brown rice crackers (HMT-BR-C) and brown rice crackers (BR-C) with 70% ethanol, respectively. 1, Feruloylsucrose; 2, Ferulic acid; 3. Feruloylsinapoylsucrose

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  Figure 4. Contents of feruloylsucrose, ferulic acid and feruloylsinapoylsucrose. Contents of feruloylsucrose (FA-Suc), ferulic acid (FA), and feruloylsinapoylsucrose (FA-Suc-Sin) in four-stage (A) and single-stage extracts (B) of heat-moisture treated brown rice crackers (HMT-BR-C, blue), brown rice crackers (BR-C, green), and white rice crackers (WR-C, black) with 70% ethanol. Values are means (Number = 3) with their standard deviations represented by vertical bars. P values are by a Dunnett's multiple comparison test among the three groups (vs. HMT-BR-C) (A) and an unpaired-t test between the two groups (B).