Kansuda WunjuntukAikkarach KettawanThanaporn RungruangSomsri CharoenkiatkulKasetsart UniversityMahidol University2018-12-112019-03-142018-12-112019-03-142016-10-01Journal of Functional Foods. Vol.26, (2016), 363-372175646462-s2.0-84982193696https://repository.li.mahidol.ac.th/handle/20.500.14594/43299© 2016 Elsevier Ltd Parboiled germinated brown rice (PGBR) is produced by steaming germinated paddy rice of Khao Dawk Mali 105 Thai rice variety. We conducted the study to determine the anti-fibrotic and anti-inflammatory effects of PGBR in rats induced by carbon tetrachloride (CCl4). Male Sprague–Dawley rats were randomly divided into five groups: (1) control group, (2) CCl4 group, (3) white rice (WR)+CCl4 group, (4) brown rice (BR)+CCl4 group, and (5) PGBR+CCl4 group. All rats except control group were orally administrated with CCl4 twice a week for 8 weeks. Rats in PGBR+CCl4 group showed the hepatoprotective effects by significantly decreasing the markers of liver inflammation (TNF-α, IL-6 and IL-1β), fibrosis (TGF-β1, PDGF), and hydroxyproline content, as well as the score of necro-inflammation and fibrosis. In addition, PGBR suppressed the expression level of α-smooth muscle actin significantly as compared with CCl4 group. These data suggested that regular consumption of PGBR could reduce liver inflammation and fibrosis.Mahidol UniversityAgricultural and Biological SciencesMedicineArticleSCOPUS10.1016/j.jff.2016.08.009