Therapeutic properties of rice constituents and derivatives (Oryza sativa L.): A review update

Burlando, Bruno; Cornara, Laura

doi:10.1016/j.tifs.2014.08.002

Cited by 79 publications

(34 citation statements)

References 152 publications

(125 reference statements)

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“…Rice contains essential amino acids, dietary fibers, carotenoids, folate, lignin, and minerals, and it is rich in many bioactive phytochemicals: γ-oryzanol, vitamin E (tocopherols and tocotrienols), γ-aminobutyric acid (GABA), phenolics, flavones, and anthocyanins [ 142 , 143 , 144 , 145 ]. Studies in rice have shown that rice is not only important in terms of a staple food, but also play a role in promoting various health benefits such as anti-inflammation, anti-diabetic, anti-hyperlipidemic, anti-cancer, and antioxidant potential [ 146 , 147 , 148 , 149 , 150 , 151 , 152 , 153 , 154 ].…”

Section: Rice Antioxidantsmentioning

confidence: 99%

Redox Homeostasis and Natural Dietary Compounds: Focusing on Antioxidants of Rice (Oryza sativa L.)

2018

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Redox homeostasis may be defined as the dynamic equilibrium between electrophiles and nucleophiles to maintain the optimum redox steady state. This mechanism involves complex reactions, including nuclear factor erythroid 2-related factor 2 (Nrf2) pathway, activated by oxidative stress in order to restore the redox balance. The ability to maintain the optimal redox homeostasis is fundamental for preserving physiological functions and preventing phenotypic shift toward pathological conditions. Here, we reviewed mechanisms involved in redox homeostasis and how certain natural compounds regulate the nucleophilic tone. In addition, we focused on the antioxidant properties of rice and particularly on its bioactive compound, γ-oryzanol. It is well known that γ-oryzanol exerts a variety of beneficial effects mediated by its antioxidant properties. Recently, γ-oryzanol was also found as a Nrf2 inducer, resulting in nucleophilic tone regulation and making rice a para-hormetic food.

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Section: Rice Antioxidantsmentioning

confidence: 99%

Redox Homeostasis and Natural Dietary Compounds: Focusing on Antioxidants of Rice (Oryza sativa L.)

2018

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“…However, for commercial purposes, the genus Monascus and A. terreus are the most commonly used fungal species for the production of monacolin K (Goswami and others ). Notably, some RMR preparations, such as Cholestin, Xuezhikang and Zhibituo, have been developed in the treatment of hyperlipidemia and are consumed worldwide, especially in China, Europe, and North America (Liu and others ; Burlando and Cornara ).…”

Section: Monascus Molecular Biology a New Breakthrough (From The Latmentioning

confidence: 99%

Edible Filamentous Fungi from the Species Monascus: Early Traditional Fermentations, Modern Molecular Biology, and Future Genomics

Chen

Zhou

et al. 2015

Comp Rev Food Sci Food Safe

196

154

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Monascus spp. are filamentous fungi famous for their fermented products, especially red mold rice (RMR), a traditional fermented food in East Asian areas with a very long edible history documented back to the Han dynasty (BC 202-AD 220) in China. Nowadays, RMR and its related products involve a very large industry from artisanal traditional fermentations to food companies to medicine manufacturers, which are distributed worldwide. Modern studies have shown that Monascus spp. are able to produce abundant beneficial secondary metabolites, such as monacolins (cholesterollowering agents), γ -amino butyric acid (an antihypertensive substance), dimerumic acid (an antioxidant), and pigments (food-grade colorants), and some strains can also secrete citrinin, a nephrotoxic metabolite. Monascus-related studies have received much attention because of their wide applications. However, to our knowledge, no systematic review on the progress of Monascus research has ever been published. In this review, the progress of research on Monascus is summarized into 3 stages: Monascus fermentation, Monascus molecular biology, and Monascus genomics. This review covers the past history, current status, and future direction of Monascus research, contributing to a comprehensive understanding of Monascus research progress.

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“…2) Therefore, SF is also an effective antioxidant compound and its therapeutic property has been evaluated in a series of investigations. 3,4) The most famous SF is oryzanol (γ-oryzanol), which was first found from rice bran oil in 1954 by Kaneko and Tsuchita 5) . Recently, 24 components of SF in the oryzanol fraction from crude rice bran have been successfully identified, 6) and 24-methylene cycloartanyl ferulate, cycloartenyl ferulate, campesteryl ferulate, and β-sitosteryl ferulate are principal components of oryzanol.…”

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confidence: 99%

“…And several studies show that intake of oryzanol is associated with the reductions in the risks of metabolic diseases, including protections against cardiovascular disease, type 2 diabetes, cancer, and obesity, and resulting improvements of human health. 4,13) Because of these therapeutic properties, oryzanol has been used as a potential additive, not only in various food products, but also in pharmaceuticals and cosmetics. 14) In addition to oryzanol of rice bran, SFs have been found in other cereals such as wheat, corn, rye, and triticale.…”

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confidence: 99%

The content and distribution of steryl ferulates in wheat produced in Japan

Tsuzuki

Mogushi

Kawahara

et al. 2017

Bioscience, Biotechnology, and Biochemistry

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Oryzanol contained in rice bran is a complex mixture of steryl ferulates (SFs) with many identified health benefits. Recently, SF has been shown to exist in other cereals such as wheat, rye, and corn. In this study, SFs in several wheats produced in Japan were analyzed. For instance, SF content of whole wheat grain, Yumekaori (Japan) was 15.2 ± 1.4 mg-oryzanol-equivalent/100 g grain, while that of the imported one, 1CW (Canada) was 11.4 ± 1.3 mg-oryzanol-equivalent/100 g grain. The main SF components in the examined wheats were campesteryl ferulate, campestanyl ferulate, and sitostanyl ferulate. SF distribution in whole wheat grain was investigated using 14 fractions produced by a conventional test milling machine. SF was intensively accumulated in the four bran fractions (24 - 95 mg-oryzanol-equivalent/100 g bran fraction). These results suggest that the wheat bran would be an important source of SF.

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Therapeutic properties of rice constituents and derivatives (Oryza sativa L.): A review update

Cited by 79 publications

References 152 publications

Redox Homeostasis and Natural Dietary Compounds: Focusing on Antioxidants of Rice (Oryza sativa L.)

Redox Homeostasis and Natural Dietary Compounds: Focusing on Antioxidants of Rice (Oryza sativa L.)

Edible Filamentous Fungi from the Species Monascus: Early Traditional Fermentations, Modern Molecular Biology, and Future Genomics

The content and distribution of steryl ferulates in wheat produced in Japan

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