New research by Satoru Eguchi, Associate Professor of Physiology, suggests that a component in a layer of tissue surrounding grains of brown rice may work against angiotensin II. Angiotensin II is an endocrine protein and a known culprit in the development of high blood pressure and atherosclerosis.

The findings are contained in a study conducted by Dr. Eguchi and his colleague at the Temple lab, Akira Takaguri. The research team is also composed of Hirotoshi Utsunomiya and Ryohei Kono of the Department of Pathology, School of Medicine, Wakayana Medical University, Wakayama, Japan; and Shin-ichi Akazawa, Department of Materials Engineering, Nagaoka National College of Technology, Nagaoka, Japan. Dr. Takaguri will present the team’s findings at the annual 2010 Experimental Biology conference in Anaheim, CA on April 24-28. This presentation is sponsored by The American Physiological Society.

Brown Rice and Angiotensin II

The subaleurone layer of Japanese rice, which is located between the white center of the grain and the brown fibrous outer layer, is rich in oligosaccharides and dietary fibers, making it particularly nutritious. However, when brown rice is polished to make white rice, the subaleurone layer is stripped away and the rice loses some of its nutrients. The subaleurone layer can be preserved in half-milled (Haigamai) rice or incompletely-milled (Kinmemai) rice. These types of rice are popular in Japan because many people there believe they are healthier than white rice.

The Temple team and their colleagues at the Wakayama Medical University Department of Pathology and the Nagaoka National College of Technology Department of Materials Engineering in Japan sought to delve into the mysteries of the subaleurone layer and perhaps make a case for leaving it intact when rice is processed. Because angiotensin II is a perpetrator in such lethal cardiovascular diseases, the team chose to focus on learning whether the subaleurone layer could somehow inhibit the wayward protein before it wreaks havoc.

First, the team removed the subaleurone tissue from Kinmemai rice. Then they separated the tissue’s components by exposing the tissue to extractions of various chemicals such as ethanol, methanol and ethyl acetate. The team then observed how the tissue affected cultures of vascular smooth muscle cells. Vascular smooth muscle cells are an integral part of blood vessel walls and are direct victims of high blood pressure and atherosclerosis.

During their analysis, the team found that subaleurone components that were selected by an ethyl acetate extraction inhibited angiotensin II activity in the cultured vascular smooth muscle cells. This suggests that the subaleurone layer of rice offers protection against high blood pressure and atherosclerosis. It could also help explain why fewer people die of cardiovascular disease in Japan, where most people eat at least one rice-based dish per day, than in the U.S., where rice is not a primary component of daily nutrition.

“Our research suggests that there is a potential ingredient in rice that may be a good starting point for looking into preventive medicine for cardiovascular diseases,” said Dr. Eguchi. “We hope to present an additional health benefit of consuming half-milled or brown rice [as opposed to white rice] as part of a regular diet.”

Source: Federation of American Societies for Experimental Biology (FASEB)

What I’d like to emphasize is that most people are just so over scheduled, over committed and exhausted that asking for help also feels like one more thing to add to an extremely long “to do” list. However, research suggests that people are more likely to stick with any weight control program when a calorie controlled meal plan is combined with some form of group support. In fact, it doesn’t have to be professional support, although that is a reliable source, it could be a committed team of family and friends who are emotionally available and know your struggles. The key factor in making a support system work for you is finding and educating people about how they can support you no matter what challenges you are facing. Here are a few simple steps that might make getting started easier:

1. What do I want? Spend a few moments making a specific list of things that you want to accomplish. This is where you set some goals for yourself. Keep the list visible, refer back to it and create Outlook reminders to get you started.

2. What do I need? Next write down the kinds of things that you will need help with: menu planning, exercise motivation, inspirational materials, more sleep.

3. Who is best suited for what? Make another list of people who are good at the things you want to be doing. Ask for their help with certain things. No one wants to be solely responsible for your program. However, most people can follow through with a request for something specific.

4. When will I need help? Target certain times of the day when you’ll need support (would a call from a friend on the way home from work be helpful in planning the evening?). It might be that too much alone time on a Sunday means boredom eating. Maybe scheduling a walk with a friend for the next three Sundays would be a good strategy to get out of that pattern.

It is imperative to set up a plan before you begin feeling vulnerable, overwhelmed or just plain hungry. Stay proactive rather than reactive when stressful circumstances head your way, because they will.

Source: Methodist Hospital Houston

The U.S. Centers for Disease Control and Prevention estimates that 76 million Americans have foodborne illness annually, leading to approximately 5,000 deaths each year, and Chapman notes that holiday turkey meals have been linked to outbreaks of bacterial diseases caused by Salmonella and Campylobacter.

“The biggest risk comes from undercooking,” Chapman says. “Color is not an indicator of safety or doneness. We see suggestions in recipes about making sure ‘the juices run clear,” but that’s a myth. You also have to worry about cross-contamination which can happen when countertops, sinks or utensils aren’t being cleaned properly between use with raw meats and other foods.”

Source: North Carolina State University