Glycemic index: overview of implications in health and disease : Is the glycemic index important in human nutrition?

Impact of heat-moisture treatment and annealing in starches: A review

Epidemiological studies suggested that the low incidence of certain chronic diseases in rice-consuming regions of the world might be associated with the antioxidant compound contents of rice. The molecules with antioxidant activity contained in rice include phenolic acids, flavonoids, anthocyanins, proanthocyanidins, tocopherols, tocotrienols, γ-oryzanol, and phytic acid. This review provides information on the contents of these compounds in rice using a food composition database built from compiling data from 316 papers. The database provides access to information that would have otherwise remained hidden in the literature. For example, among the four types of rice ranked by color, black rice varieties emerged as those exhibiting the highest antioxidant activities, followed by purple, red, and brown rice varieties. Furthermore, insoluble compounds appear to constitute the major fraction of phenolic acids and proanthocyanidins in rice, but not of flavonoids and anthocyanins. It is clear that to maximize the intake of antioxidant compounds, rice should be preferentially consumed in the form of bran or as whole grain. With respect to breeding, japonica rice varieties were found to be richer in antioxidant compounds compared with indica rice varieties. Overall, rice grain fractions appear to be rich sources of antioxidant compounds. However, on a whole grain basis and with the exception of γ-oryzanol and anthocyanins, the contents of antioxidants in other cereals appear to be higher than those in rice.

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Rice antioxidants: phenolic acids, flavonoids, anthocyanins, proanthocyanidins, tocopherols, tocotrienols, γ-oryzanol, and phytic acid

The increase in consumers demand for high-quality food products has led to the growth in the use of new technologies and ingredients such as RS. RS occurs basically in all starchy foods and has a long history as food source for humans. RS includes the portion of starch that can resist digestion by human pancreatic amylase in the small intestine and thus, reach the colon. His great nutritional interest is associated with his physiological effects, similar to those of dietary fibre. The regular consumption of certain subclasses of highly fermentable dietary fibre sources result in gut associated immune and microbiota modulation as well as a significant production of SCFAs. Among the different physiological roles of RS, its prebiotic effect is of great interest. RS can be considered prebiotic and it is not absorbed in the intestine. The best approach of prebiotic–probiotic symbiosis is achieved by encapsulation. But other food biocompounds can be encapsulated too using RS.

https://onlinelibrary.wiley.com/doi/pdf/10.1002/star.201000099

Resistant starch as prebiotic: A review

Urease Inhibitor NBPT on Ammonia Volatilization and Crop Productivity: A Meta-Analysis

The aim of this work was to study the phenolic compounds identified in rice, their antioxidant activity and their potential beneficial effects on health. In vitro and in vivo studies evaluating the rice grains with different pericarp colour (light brown, red and black) showed potential beneficial effects on health related to the polyphenol content of the grain, such as reduction of oxidative stress, aid in the prevention of cancer, cardiovascular diseases and complications of diabetes, among others. Key words : rice, red rice, black rice, polyphenols, antioxidant, biological effect * Author for correspondence: melmelissaw@hotmail.com INTRODUCTION Several studies have demonstrated the importance of diet in the control of chronic diseases, such as cancer and cardiovascular problems (Birt et al., 2001; Kris-Etherton et al., 2002; Stanner et al., 2003; Houston, 2005). The consumption of fruits, legumes, vegetables and whole grains results a reduced risk of developing these diseases. This could be attributed to the presence of natural antioxidants in these foods, such as ascorbic acid, tocopherols, carotenoids and phenolic compounds (polyphenols) (Melendez-Martinez et al., 2004; Choi et al., 2007), besides other bioactive compounds. Among the compounds with antioxidant activity, polyphenols are important. These are found in a great variety of foods, such as apples, mulberries, cherries, grapes, raspberries, citric fruits, onions, spinach, peppers, oat, wheat, black tea, wine and chocolate, among others (Holden et al., 2005; Dimitrios, 2006). These compounds have demonstrated higher in vitro antioxidant capacity than other antioxidants, such as ascorbic acid and α-tocopherol (Pulido et al., 2000), emphasising the importance of polyphenols as antioxidants in the diet. Although polyphenols are found in several foods, variation is observed in the concentration and type of these compounds due to genetic and environmental factors and processing conditions (Kris-Etherton et al., 2002). Hence, the concentration of phenolic compounds varies greatly among the diets, depending on the type and quantity of food consumed. Rice, being one of the most produced and consumed cereals in the world, has an important role in the relation between the diet and health. Several compounds with antioxidant activity have been identified in rice, including phenolic compounds, tocopherols, tocotrienols and γ-oryzanol (Iqbal et al., 2005). The phenolic

/pdf/phenolic-compounds-and-antioxidant-activity-of-rice-ihk2rk9fsh.pdf

Phenolic compounds and antioxidant activity of rice

Antioxidant properties of rice grains with light brown, red and black pericarp colors and the effect of processing

Devido a importância do arroz na dieta, sua composicao e suas caracteristicas nutricionais estao diretamente relacionadas a saude da populacao. Este cereal constitui-se em fonte de energia, devido ao alto teor de amido, fornecendo tambem proteinas, lipidios, vitaminas e minerais. O presente trabalho de revisao objetivou examinar a composicao do arroz, suas caracteristicas nutricionais e o melhoramento destas atraves da genetica. Sao observadas variacoes na composicao do arroz, tanto devido ao genotipo quanto ao processamento, afetando as caracteristicas nutricionais. O arroz apresenta efeito positivo na prevencao de diversas doencas cronicas devido a diferentes constituintes, e sua composicao vem sendo melhorada atraves da genetica, obtendo-se graos com caracteristicas nutricionais mais interessantes.

https://periodicos.ufsm.br/cr/article/download/61760/40658

Melissa Walter

Papers

Phenolic compounds and antioxidant activity of rice

Antioxidant properties of rice grains with light brown, red and black pericarp colors and the effect of processing

Arroz: composição e características nutricionais

Rice and resistant starch: different content depending on chosen methodology

Effect of amylose content of rice varieties on glycemic metabolism and biological responses in rats