Investigating the antioxidant and anti-inflammatory potential of coloured rice
Researchers at the Functional Grains Centre (FGC) are investigating the antioxidant and anti-inflammatory potential of coloured rice.
Inflammation and free radical damage has been correlated with the development of major lifestyle diseases such as type II diabetes and heart disease. Coloured rice is rich in bioactive compounds known as polyphenols. In-vitro cell culture studies conducted at the FGC have shown that these bioactive polyphenols reduce biomarkers associated with inflammation and free radical damage.
Researchers at the FGC are now conducting a study to see if these bioactive polyphenols could have the same effect in people.
As part of this research the team needs volunteers aged between 18-65 who are non-smokers and are within a healthy weight range to consume coloured rice and donate small blood samples after eating the rice. The research will be conducted in Wagga Wagga in February 2019.
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