M. Nugraheni, Windarwati, S. Palupi
Sprouts from various rice varieties have a significant impact on prospective health benefits, particularly in the management of hypertension. Rice sprouts include bioactive substances such as antioxidants, flavonoids, and phenolics, which have a nutritional influence and increase the bioavailability of minerals (sodium, magnesium) and can help reduce oxidative stress and lower blood pressure. Incorporating these sprouts into dishes may aid in the prevention and management of hypertension through natural dietary approaches. The goal of this study was to determine the chemistry, concentration of bioactive chemicals, antioxidant activity, and potential health advantages of noodles made from organic colored rice sprouts for lipid profiles, blood pressure, and oxidative stress markers. Three distinct types of noodles were prepared for the study utilizing a composite flour derived from tapioca flour, green bean sprout flour, brown rice sprout flour, brown rice, or a specific type of black rice. The chemical composition was determined using dietary fiber, resistant starch, and proximate analysis. Flavonoids and phenolic compounds were among the bioactive chemicals analyzed. The antioxidant activity was assessed using the DPPH method. Triglycerides, cholesterol, low-density lipoprotein (LDL), and high-density lipoprotein (HDL), as well as blood pressure and oxidative stress markers (TNF-α and IL-6), are also assessed. Based on organic colored rice sprouts, the research findings showed that noodles outperform commercial noodles in terms of fiber content, resistant starch, bioactive components (phenols and flavonoids), and antioxidant activity. Consuming organic colored rice noodles can increase HDL levels while decreasing LDL and total cholesterol. Experimental rats fed organic colored rice sprout noodles had lower systolic blood pressure and oxidative stress markers (TNF-α and IL-6). Black rice noodles outperform red and brown rice noodles in lowering blood pressure, reducing oxidative stress, and improving lipid profiles. According to the study's findings, an organic red rice noodles formulation rich in dietary fiber, resistant starch, and antioxidants might be developed as a functional food. © 2025 The Authors.
Culinary Art Education, Faculty of Engineering, Yogyakarta State University, Jl. Colombo No.1, Sleman Yogyakarta, 55281, Indonesia; Sardjito Hospital, and Faculty of Medical, Gadjah Mada University, Jl. Kesehatan, Sleman Yogyakarta, 55281, Indonesia
