Document Detail

Phenolic compounds and bioactivities of pigmented rice.
MedLine Citation:
PMID:  23216001     Owner:  NLM     Status:  In-Data-Review    
The pigmented rice has been consumed in China, Japan, and Korea for a long time. It has been used for strengthening kidney function, treating anemia, promoting blood circulation, removing blood stasis, treating diabetes, and ameliorating sight in traditional Chinese medicine. The extracts from pigmented rice are used as natural food colorants in bread, ice cream, and liquor as well as functional food. The pigmented rice is mainly black, red, and dark purple rice, and contains a variety of flavones, tannin, phenolics, sterols, tocols, γ-oryzanols, amino acids, and essential oils. Anthocyanins are thought as major functional components of pigmented rice. Several anthocyanins have been isolated and identified from the pigmented rice, including cyanidin 3-glucoside, cyanidin 3-galactoside, cyanidin 3-rutinoside, cyanidin 3,5-diglucoside, malvidin 3-galactoside, peonidin 3-glucoside, and pelargonidin 3,5-diglucoside. This review provides up-to-date coverage of pigmented rice in regard to bioactive constituents, extraction and analytical methods, and bioactivities. Special attention is paid to the bioactivities including antioxidant and free radical scavenging, antitumor, antiatherosclerosis, hypoglycemic, and antiallergic activities.
Gui-Fang Deng; Xiang-Rong Xu; Yuan Zhang; Dan Li; Ren-You Gan; Hua-Bin Li
Publication Detail:
Type:  Journal Article    
Journal Detail:
Title:  Critical reviews in food science and nutrition     Volume:  53     ISSN:  1549-7852     ISO Abbreviation:  Crit Rev Food Sci Nutr     Publication Date:  2013  
Date Detail:
Created Date:  2012-12-10     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  8914818     Medline TA:  Crit Rev Food Sci Nutr     Country:  England    
Other Details:
Languages:  eng     Pagination:  296-306     Citation Subset:  IM    
a Guangdong Provincial Key Laboratory of Food, Nutrition and Health, Department of Nutrition, School of Public Health , Sun Yat-Sen University , Guangzhou , 510080 , China.
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