A Comparative Study on Antioxidative Activity and Polyphenol Content of Colored Kernel Rice.

Phenolic compounds and antioxidant activity of rice

“…The concentration of total phenolics in the rice grains has been positively correlated with the antioxidant activity (Itani et al, 2002;Goffman and Bergman, 2004;Zhang et al, 2006). In red pericarp grains, a high correlation was observed between this activity and the content of proanthocyanidins, but in the case of black pericarp grains the correlation depended on the content of anthocyanins (Oki et al, 2002).…”

“…Besides, grains with darker pericarp colour, such as red and black rice, contain higher amounts of polyphenols (Tian et al, 2004;Zhou et al, 2004). The concentration of total phenolics in the grain has been positively associated with the antioxidant activity (Itani et al, 2002;Goffman and Bergman, 2004;Zhang et al, 2006), with potential beneficial effects on health, such as reduction of oxidative stress (Ling et al, 2001;Hu et al, 2003), aid in the prevention of cancer (Hudson et al, 2000;Hu et al, 2003;Hyun and Chung, 2004;Chen et al, 2006), in the control of blood lipids and related diseases, which may help in the prevention of cardiovascular problems (Ling et al, 2001), and in the prevention of the complications of diabetes (Morimitsu et al, 2002;Yawadio et al, 2007). The aim of this article was to examine the phenolic compounds present in rice, their antioxidant activity and their potential beneficial effects on health.…”

Vinegar Intake Enhances Flow-Mediated VasodilatationviaUpregulation of Endothelial Nitric Oxide Synthase Activity

“…Forbidden rice is reported to contain more anthocyanin than other rice. 36) Xu et al (2004) have demonstrated that anthocyanins induced eNOS phosphorylation. 37) Thus the highest maximum FBF in the forbidden rice vinegar intake group might be attributed to an additional effect of anthocyanin or to a synergistic effect with acetate.…”

Antioxidative Properties of Extracts from Ancient Rice Brans

“…2) as well as the reported data (Nawa and Otani,199 1 ), the existence of the polyphenol compounds cyanidin glucoside, keracyanin, and ferulic acid is presumed to be an active ingredient. In addition, colored hulled rices were found to contain polyphenols at significantly higher levels than white hulled rices, where a difference in total polyphenol contents reflected the difference in antioxidative activities, and thus polyphenols were assumed to be active ingredients which contributed to the antioxidative activities (Itani et al, 2002). Except for the anthocyanin pigments, no other components have yet been identified, and thus further investigation is required.…”

“…A comparative study of antioxidative activity and the polyphenol contents of colored kernel rice have been reported (Itani et al, 2002). Because ancient rices were found to have a stronger germination activity than those of present-day rices, bran components extracted from the epidermis of the former (8 samples) and the latter (3 samples) were examined for their ROS scavenging activities.…”