C. Z. Hu, W. Ling and D. D. Kitts, “Black Rice (Oryza sati Va L. indica) Pigmented Fraction Suppresses Both Reactive Oxygen Species and Nitric Oxide in Chemical and Biological Model Systems,” Journal of Agricultural Food Chemistry, Vol. 51, 2003, pp. 5271-5277. doi.10.1021/jf034466n

has been cited by the following article:

• TITLE: Antioxidative and Neuroprotective Activities of the Pre-Germinated Brown Rice Extract

  AUTHORS: Rungtip Soi-ampornkul, Sarawut Junnu, Surin Kanyok, Sompong Liammongkolkul, Wanphen Katanyoo, Supranee Umpornsirirat

  KEYWORDS: Pre-Germinated Brown Rice; SK-N-SH Cells; Antioxidant; GABA; Apoptosis; DNA Fragmentation

  JOURNAL NAME: Food and Nutrition Sciences, Vol.3 No.1, January 17, 2012

  ABSTRACT: We evaluated the effects of pre-germinated brown rice extract (PGBR ex) with enhanced levels of GABA on proliferation and apoptosis of neuronal SK-N-SH cells line. Firstly, we used HPLC methods to study the level of γ-aminobutyric acid (GABA) in all rice extracts. We found that the concentration of GABA in the PGBR ex were 3 and 8 times higher than the GABA concentration in non-germinated brown rice (BR ex) and white rice (WR ex) compared with the stan- dard GABA respectively. Next we study the protective effects of brown rice extract by investigating various methods, we found that the effects of dose-dependent study by treated with PGBR ex, BR ex and WR ex at (0 - 4000 μg/ml). The data from MTT assay showed that the higher concentration of all rice extracts were not induced toxicity to SK-N-SH cells. To test the protective effect by study the viability of SK-N-SH cells. These results showed that PGBR ex and BR ex can protect cells by significantly increase cells survival up to 29.3% ± 0.01% and13.4% ± 0.07 % (p 56.9% ± 0.02 % (p