High levels of 25-hydroxyvitamin D <inf>3</inf> [25(OH)D <inf>3</inf>] and α-tocopherol prevent oxidative stress in rats that consume Thai brown rice

• Main Authors: Prasit Suwannalert, Sirichet Rattanachitthawat, Chaiyavat Chaiyasut, Suda Riengrojpitak
• Format: Journal
• Published: 2018
• Subjects: Agricultural and Biological Sciences; Medicine; Pharmacology, Toxicology and Pharmaceutics
• Online Access: https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=76149097175&origin=inward; http://cmuir.cmu.ac.th/jspui/handle/6653943832/50502
• Institution: Chiang Mai University

Oxidative stress has been proposed to play an important role in the progression of chronic diseases. The red color strain of Thai brown rice, a high source of phenolic compounds, may play a crucial role in oxidative stress prevention. In the present study, rats were fed with 0% (Control), 10 and 70%...