Open Access
Radical-scavenging activity of red and black rice.
Tomoyuki Oki,Mami Masuda,S. Nagai,M. Take'ichi,M. Kobayashi,Y. Nishiba,T. Sugawara,Ikuo Suda,T. Sato,K. Toriyama,K. L. Heong,B. Hardy +11 more
- pp 256-259
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The article was published on 2005-01-01 and is currently open access. It has received 11 citations till now. The article focuses on the topics: Black rice.read more
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Antioxidant properties of rice grains with light brown, red and black pericarp colors and the effect of processing
Melissa Walter,Enio Marchesan,Paulo Fabrício Sachet Massoni,Leila Picolli da Silva,Gerson Meneghetti Sarzi Sartori,Rafael Bruck Ferreira +5 more
TL;DR: In this paper, the authors evaluated the concentration of total soluble phenolic compounds (TSPCs) and antioxidant activity (AOA) of rice grains with light brown, red and black pericarp colors.
Journal ArticleDOI
Quality characterisation and estimation of phytochemicals content and antioxidant capacity of aromatic pigmented and non-pigmented rice varieties
TL;DR: In this paper, two pigmented and two non-pigmented aromatic rice varieties were analyzed for physical dimensions, physicochemical properties, color, viscosity changes while cooking, phytochemicals content and antioxidant capacities.
Journal ArticleDOI
The potential of rice to offer solutions for malnutrition and chronic diseases.
S. S. Dipti,S. S. Dipti,Christine J. Bergman,Christine J. Bergman,Siti Dewi Indrasari,Theja Herath,Robert Hall,Robert Hall,Hueihong Lee,Hueihong Lee,Fatemeh Habibi,Priscilla Zaczuk Bassinello,Priscilla Zaczuk Bassinello,Eduardo Graterol,Julie Pua Ferraz,Melissa A. Fitzgerald +15 more
TL;DR: How rice might offer sometimes even simple solutions to rectifying key problems through targeted biofortification strategies is discussed and how recent technological (−omics) developments may facilitate untold new opportunities for more rapidly generating improved rice varieties specifically designed to meet the current and future nutritional needs of a rapidly expanding global population is drawn.
Journal Article
Effects of different maturity periods and processes on nutritional components of rose hip (Rosa canina L.)
TL;DR: In this article, rose hips were harvested at two different maturity periods Some of them were then dried naturally and others processed traditionally as rose hip marmalade Phenolic acids (ellagic acid, ferulic acid, caffeic acid, p-coumaric acid), p-hydroxybenzoic acid and protocatechuic acid) were detected with LC-ESI-MS/MS (Liquid Chromatography Electrospray Ionization Mass Spectrometry) Mineral compounds were detected using ICP-OES (Inductively Coupled Plasma Optic Emission Spect
Rice - A Nutraceutical
TL;DR: The last 20 years have witnessed a major change in the disease pattern in India, which clearly follows a generalized global trend and the shift from communicable diseases to lifestyle-related diseases is apparent not only in urban India, but in rural India too.