Wednesday, September 22, 2010

Eat brown rice to prevent high blood pressure, lower heart attack risk

The rate of cardiovascular disease is much lower in Japan than in the U.S. and now scientists at the Cardiovascular Research Center and Department of Physiology at Temple University School of Medicine in Philadelphia think they know why. People in Japan eat rice virtually every day and rice -- especially the brown and only partially "polished" varieties -- contains a natural compound that appears to guard against high blood pressure and heart disease.

Brown rice is already well known as a healthy food choice because it's a good source of fiber, B vitamins and other nutrients. But new research just presented by Temple University researcher Satoru Eguchi at the American Physiological Society's Experimental Biology conference held in Anaheim, California, reveals another powerful health benefit. A specific natural compound found in a layer of tissue surrounding grains of brown rice inhibits an endocrine protein known as angiotensin II. In excess, angiotensin II can trigger serious cardiovascular problems. Read more...

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