Investigation on Nutritional, Phytochemical, and Antioxidant Abilities of Various Traditional Rice Varieties

SubbuThavamurugan,; Dhivyadharchini, M.; Suresh, Pullani; Manikandan, T.; Vasuki, A.; Nandhagopalan, V.; Prabha, Azhagiya Manavalan Lakshmi

doi:10.1007/s12010-022-04264-1

Cited by 1 publication

(2 citation statements)

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“…Most profusely available classes of plant phytochemicals are alkaloids, tannins, saponins, flavonoids, terpenoid, steroids and glycosides and are known to serve as an antioxidant, antiviral, antidiabetic, anticancer, and anti-inflammatory agents [14,21,22]. About half of the world's population eats rice (O. sativa L.), a staple grain that offers nutrients [23]. One of the distinguishing characteristics between colored rice and white rice is the superior antioxidant capacity of colored rice, which come from the bioactive compound intrinsic in rice.…”

Section: Bioactive Compounds In Pigmented Rice Cultivarsmentioning

confidence: 99%

“…Phenolic compounds in rice are very diverse in composition, which could be divided into two main types such as free and bound phenolic. Phenolic compounds and antioxidation are significantly positively correlated [23,30,34]. Analytical techniques such the reducing power assay (FRAP -ferric reducing antioxidant power), nitric oxide, hydroxyl radical, hydrogen peroxide radical, and 2,2-diphenyl-1-picrylhydrazyl (DPPH) have been used to establish the substance's antioxidant ability [35,36].…”

Section: Antioxidant Properties Of Colored Ricementioning

confidence: 99%

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Recent important insight into nutraceuticals potential of pigmented rice cultivars: A promising ingredient for future food

Loan,

Vinh,

Tai

2024

J App Biol Biotech

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Many phytochemicals and nutraceuticals have historically been known to have positive effects on health, especially in ancient and modern health systems. Due to the presence of color, rice, a common basic meal, has anti-inflammatory, anti-cancer, and nutritional effects. It has been shown that polyphenols in rice extracts can alter important signaling pathways involved in cancer. It is also commonly used for its nutritional benefits and to promote general health. We cover the phytochemicals and potential health benefits of colored rice in this brief review. This article discusses the relatively limited in vivo research that has been done to date to formally establish the nutritional potential of rice. Importantly, the available literature supports and promotes the use of colored rice as an anti-diabetic agent, source of prebiotics, and cancer-preventing agent. To methodically evaluate the clinical efficacy and potential of colored rice, future research must focus on properly planned clinical trials in cancer and diabetes patients. Further scientific research on rice extract alone or colored rice flour as a nutritional food and/or functional food could pave the way for new ways to explore the health benefits of rice from experiment to the clinic to prevent disease. ARTICLE HIGHLIGHTS• This paper presents an analysis of colored rice, focusing on its bioactive chemical content, concentration, activities, and potential health benefits • The updated information on the bioactive compounds of colored/ pigmented rice varieties was presented • The link between the antioxidants and health benefits was providing by current researches • The current status of the application of pigmented rice was summarized, and further application was suggested • Pigmented rice could have more potential in future food with high promising nutraceutical properties.

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