Topic
Black rice
About: Black rice is a research topic. Over the lifetime, 2548 publications have been published within this topic receiving 20840 citations. The topic is also known as: purple rice.
Papers published on a yearly basis
Papers
More filters
TL;DR: The in vitro antioxidant capacity of cereals is only an approximate reflection of their in vivo antioxidant effect due to differences in antioxidant solubility/bioavailability within the digestive tract and the metabolism/conjugation of compounds such as polyphenols as mentioned in this paper.
355 citations
TL;DR: There are significant differences in phytochemical content and antioxidant activity among the different black rice varieties and black rice bran has higher content of phenolics, flavonoids, and anthocyanins and has higher antioxidant activity when compared to white riceBran.
Abstract: Increased consumption of whole grains has been associated with reduced risk of developing major chronic diseases. These health benefits have been attributed in part to their unique phytochemicals. Previous studies on black rice mainly focused on anthocyanins. Little is known about the phytochemical profiles and antioxidant activities of different black rice varieties. The objective of this study was to determine the phytochemical profiles and antioxidant activity of rice bran samples from 12 diverse varieties of black rice. The free, bound, and total phenolic contents of black rice bran samples ranged from 2086 to 7043, from 221.2 to 382.7, and from 2365 to 7367 mg of gallic acid equiv/100 g of dry weight (DW), respectively. The percentage contribution of free phenolics to the total ranged from 88.2 to 95.6%. The average values of free, bound, and total phenolic contents of black rice bran were 8, 1.5, and 6 times higher than those of white rice bran, respectively (p < 0.05). The free, bound, and total fl...
331 citations
TL;DR: It is shown that black rice contains anthocyanin pigments with notable antioxidant and anti-inflammatory properties for potential use in nutraceutical or functional food formulations.
Abstract: Anthocyanins, present in fruits and vegetables as natural colorants, have been well characterized to possess bioactive properties. Anthocyanin components extracted from black rice (Oryza sativa L. indica) separated by gel filtration and identified using LC-MS were cyanidin 3-glucoside and peonidin 3-glucoside. A standardized extract of black rice pigmented fraction (BRE) containing known proportions of cyanidin 3-glucoside and peonidin 3-glucoside exhibited marked antioxidant activities and free radical scavenging capacities in a battery of in vitro model systems. Significant (p < 0.05) prevention of supercoiled DNA strand scission induced by reactive oxygen species (specifically, peroxyl radical and hydroxyl radicals) and suppression of the oxidative modification of human low-density lipoprotein was obtained with BRE. In addition, BRE reduced (p < 0.05) the formation of nitric oxide by suppressing inducible nitric oxide synthase expression in murine macrophage RAW264.7 cells, without introducing cell tox...
322 citations
Book•
01 Jan 2001
TL;DR: In this article, Rice origins and Indigenous knowledge are discussed and out of Africa: Rice Culture and African Continuities 4 This Was "Woman's Wuck" 5 African Rice and the Atlantic World 6 Legacies Notes References Index
Abstract: Preface Introduction 1 Encounters 2 Rice Origins and Indigenous Knowledge 3 Out of Africa: Rice Culture and African Continuities 4 This Was "Woman's Wuck" 5 African Rice and the Atlantic World 6 Legacies Notes References Index
317 citations
TL;DR: In this article, two anthocyanins (cyanidin-3-O-β-glucoside and peonidin 3-Oβ-d -glucose) and other phenolic (ferulic acid) were, respectively, isolated from black and pigmented brown rices (Oryza sativa L. japonica) and their complete structures were determined by spectroscopic analyses (H NMR, C NMR and MALDI MASS).
292 citations