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Pigmented rice a potential source of bioactive compounds: a review
Author(s) -
Samyor Duyi,
Das Amit Baran,
Deka Sankar Chandra
Publication year - 2017
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.13378
Subject(s) - ferulic acid , chemistry , food science , peonidin , cyanidin , oryza sativa , psyllium , catechin , black rice , protocatechuic acid , gallic acid , botany , biochemistry , antioxidant , biology , polyphenol , organic chemistry , anthocyanin , dietary fiber , raw material , delphinidin , gene
Summary Rice ( Oryza sativa L.) is one of the most important food crops in the world. In red rice, black, purple, brown, and brown red rice, major bioactive components are gallic, protocatechuic, hydroxybenzoic, p‐coumaric,ferulic, sinapic acid, cyanidin‐3‐O‐glucoside, peonidin‐3‐O‐glucoside,flavan‐3‐ol (+) catechin and (−) epicatechin,flavanols (flavan‐ 3‐ols), isoflavones, γ‐oryzanol contents, compositions of steryl, triterpene alcohol ferulates proportions, and tocopherols, etc. This review provides information of pigmented rice in the form of bioactive compounds, concentration, activities and its health's benefit. These bioactive compounds are having immense potential for many health benefit effects and can act as antitumour, anti‐atherosclerosis, anti‐diabetic, anti‐allergicagents, alleviating gallstones, anticancer activity, anti‐inflammatoryeffects, and others.