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Characterization of color,phenolic profile,and antioxidant activity of Italian pigmented rice varieties after different technological treatments

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Food Bioscience 2023年第3期53卷 1657-1664页

作者： Francesca Colombo Carola Cappa Corinne Bani Marco Magni Simone Biella patrizia restani Chiara Di Lorenzo Department of Pharmacological and Biomolecular Sciences(DiSFeB) Universitàdegli Studi di Milano20133MilanItaly Department of Food Environmental and Nutritional Sciences(DeFENS) Università degli Studi di Milano20133MilanItaly Centro di Ricerca Coordinata(CRC)“Innovation for Well-Being and Environment” Università degli Studi di MilanoMilanItaly

Pigmented rice varieties are rich in antioxidant and anti-inflammatory compounds(*** and proanthocyanidins).Therefore,their consumption could exert beneficial effects,particularly in people suffering from chronic diseases(e.g.,celiac disease).Pigmented rice is commonly consumed as brown rice,but technological treatments could be applied to reduce its cooking time and improve its nutritional value(vitamins and minerals).In this study,two relatively new pigmented varieties(Violet and Orange)were characterized in terms of phenolic content and antioxidant capacity and the impact of two technological treatments(e.g.,milling and parboiling)on their phytochemical composition was *** pigmented and one non-pigmented Italian varieties were included for *** technological processes affected the concentration of phenolic compounds and their relative antioxidant *** milling mainly reduced the phenolic content and the antioxidant activity,anthocyanins seem to be more affected by parboiling(reduction of 91.5%).Despite the effects of technological treatments on active compounds,pigmented varieties still represent an interesting antioxidant source when compared to the non-pigmented ones.

关键词： Pigmented rice Technological treatments Polyphenols Antioxidant capacity

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Levels of Genotoxic and Carcinogenic Ingredients in Plant Food Supplements and Associated Risk Assessment

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Food and Nutrition Sciences 2011年第9期2卷 989-1010页

作者： Suzanne J. P. L. van den Berg patrizia restani Marelle G. Boersma Luc Delmulle Ivonne M. C. M. Rietjens 不详

The present study describes the selection, analysis and risk assessment of genotoxic and carcinogenic ingredients of botanicals and botanical preparations which can be found in food and plant food supplements (PFS). First an inventory was made of botanical ingredients that are of possible concern for human health because of their genotoxic and/or carcinogenic properties. In total, 30 botanical ingredients were selected and subsequently judged for their actual genotoxic and/or carcinogenic potential. Among the 30 compounds considered, 18 compounds were judged to be both genotoxic and carcinogenic. Interestingly, the majority of these compounds belong to the group of alkenylbenzenes or unsaturated pyrrolizidine alkaloids. Subsequently, based on available carcinogenicity data and estimated daily human exposure that was determined focusing on the intake from PFS, the Margin of Exposure (MOE) was calculated for the alkenylbenzenes estragole, methyleugenol, safrole and β-asarone. Calculating the MOEs for intake estimates of these alkenylbenzenes from PFS resulted in MOE values that were generally lower than 10,000 and often lower than 100. In some cases the MOE was even below 10 meaning that the estimated daily intake is in the range of dose levels causing malignant tumors in experimental animals. This result indicates that the use of PFS containing the genotoxic carcinogens estragole, methyleugenol, safrole or β-asarone might raise a potential concern for human health and would be of high priority for risk management.

关键词： Plant Food Supplements Genotoxicity Carcinogenicity Dietary Exposure Benchmark Dose Modeling Margin of Exposure Alkenylbenzenes Chemical Analysis Risk Assessment

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