IN VITRO AND IN VIVO ANTIOXIDATIVE AND ANTIHYPERGLYCEMIC POTENTIALS OF BRAN AND BRAN OIL OF FARO 60 (JAMILA RICE)

Oxidative stress is a concept used to describe the condition of oxidative challenges resulting from the critical imbalance between free radical generation and antioxidant defences. Oxidative stress, arising as a result of an imbalance between free radical production and antioxidant defences, is associated with damage to a wide range of molecular species including lipids, proteins, nucleic acids and red blood cells. Necessitating the need to explore natural plants in search of compounds with antioxidant activity. The study was designed to evaluate the in vitro and in vivo antioxidative and anti-hyperglycemic potentials of bran and bran oil of Faro 60 (Jamila Rice). The rice bran and oil demonstrated a significant free radical scavenging activity as it scavenges hydrogen peroxide radical with values 82.77±0.42 mg/mL and 95.26±0.07 mg/mL respectively when compared with the standard vitamin C, which scavenges with 70.17±0.06 at 20 mg/mL. Furthermore, rice bran oil demonstrated anti-diabetic effects in vitro, inhibiting alpha-amylase activity at 35.65±10.10% when compared with acarbose at 20.83±2.71% at a concentration of 20 mg/mL. More so, rice bran oil was able to lower the effect of lipid peroxidation in the plasma, liver and kidney of diclofenac-induced oxidative stressed mice at 3.22±3.70, 4.87±2.43 and 4.88±3.61 µmole/mg protein when compared with the normal control 3.32±4.07, 6.13±1.05 and 6.94±4.69 µmole/mg protein respectively. The rice bran oil significantly (p<0.05) lowered blood sugar levels during the oral glucose tolerance test. The rice bran and rice bran oil demonstrated significant free radical scavenging and anti-hyperglycemic activities both in vitro and in vivo. It could be utilized as a good source of natural antioxidants.