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The present study aimed to analyse the FT-IR vibrational characteristics and concentration of phenolic compounds in 25 herbal plants using Fourier transform infrared (FT-IR) spectroscopy and Ultra-High Performance Liquid Chromatography (UHPLC) techniques, respectively, and to evaluate its in vitro potential to inhibit enzymes related type 2 diabetes and obesity. The vibrational spectra regions—3400–3200 cm−1—indicated hydroxyl group (O–H) and H-bonded stretching, which is characteristic of polyphenolic compounds. A wide range in phenolic compounds was found among the samples. Caffeic acid is the predominant phenolic compounds in the samples. Total phenolic content ranged from 5.02 mg GAE/g DW to 102.39 mg GAE/g DW. A moderate correlation (R2) between antioxidant activity and α-amylase inhibition was 0.46, (p < 0.05) while that (R2) of p-coumaric acid and α-glucosidase inhibition was 0.54, (p < 0.05). Moreover, the herbal infusions showed potential to inhibit digestive enzymes, the highest being on the infusion based on a cup-serving basis.

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Rice (Oryza sativa L.) is one of the most important staple plant foods for global population especially in Asian countries. Pigmented rice including red rice, black, and purple contains a range of bioactive compounds including phenolics acids and flavonoids. Anthocyanins and proanthocyanidins are recognized as a major functional component in pigmented rice. Recently, pigmented rice varieties have received increasing attention from consumers due to its high nutritional values and bioactive compounds, providing its potential health benefits including antioxidant, anti-inflammatory, anticancer, and antidiabetic. Therefore, the objective of this chapter is to provide an up-to-date coverage of a systematic and advanced isolation, extraction and analytical methods, and potential health benefit studies related to antioxidant, anti-inflammatory, antidiabetic cardiovascular disease risk inhibition potential and anti-neurodegenerative potential of pigmented rice.