检索结果-南通市图书馆

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

引用

FOOD BIOSCIENCE 2023年第3期53卷 1657-1664页

作者： Colombo, Francesca Cappa, Carola Bani, Corinne Magni, Marco Biella, Simone Restani, Patrizia Di Lorenzo, Chiara Univ Milan Dept Pharmacol & Biomol Sci DiSFeB I-20133 Milan Italy Univ Milan Dept Food Environm & Nutr Sci DeFENS I-20133 Milan Italy Univ Milan Ctr Ric Coordinata CRC Innovat Well Being & Enviro Milan Italy

pigmented rice varieties are rich in antioxidant and anti-inflammatory compounds (e.g. anthocyanins 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 evaluated. Two pigmented and one non-pigmented Italian varieties were included for comparison. Both technological processes affected the concentration of phenolic compounds and their relative antioxidant property. Although 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

来源：

维普期刊数据库评论

在线全文

维普期刊数据库

学校读者我要写书评

暂无评论

Phenolic Profile,Antioxidant,Antihyperlipidemic and Cardiac Risk Preventive Effect of pigmented Black rice Variety Chakhao poireiton in High-Fat High-Sugar Induced Rats

引用

rice science 2023年第6期30卷 641-651页

作者： Raja CHAKRABORTY Pratap KALITA Saikat SEN Faculty of Pharmaceutical Science Assam down town UniversityAssam 781026India Institute of Pharmacy Assam Don Bosco UniversityAssam 782402India Pratiksha Institute of Pharmaceutical Sciences GuwahatiAssam 781026India

The present study aimed to investigate the hypolipidemic,antioxidant and cardiac risk-suppressing effects of Chakhao poireiton(CP),a GI-tagged pigmented black rice from *** vitro and ex vivo studies confirmed that whole rice extracts of CP have potent antioxidant,3-hydroxy-3-methylglutaryl-CoA reductase,cholesterol esterase inhibitory,and antilipase *** in vivo study was conducted to evaluate the effects of the ethanol extracts of CP on high-fat high-sugar induced hyperlipidemic *** ethanol extract significantly ameliorated lipid parameters and liver enzymes to *** of lactate dehydrogenase,creatine kinase-N-acetyl cysteine,C-reactive protein,and lipoprotein a were significantly lower in the extract-treated groups than those in the disease control group.A marked reduction of ApoB/ApoA1 and other atherogenic indices were observed in extract-treated *** phenolic compounds,*** acid,gallic acid,protocatechuic acid etc.,were quantified in *** study provided the first evidence of the antihyperlipidemic and cardiac risk inhibitory effects of CP,which would be beneficial in preventing and managing hyperlipidemia,associated oxidative stress,and cardiac complications.

关键词： antioxidant cardiac risk high fat high sugar hypolipidemic phenolic compound pigmented rice whole rice

来源：

维普期刊数据库

同方期刊数据库评论

在线全文

学校读者我要写书评

暂无评论

Potential Benefits of Bioactive Compounds of Traditional rice Grown in South and Southeast Asia:A Review

引用

rice science 2023年第6期30卷 537-551页

作者： Md.Forshed DEWAN Md.AHIDUZZAMAN Md.Nahidul ISLAM Habibul Bari SHOZIB Department of Agro-Processing Bangabandhu Sheikh Mujibur Rahman Agricultural UniversityGazipur 1706Bangladesh Institute of Food Safety and Processing Bangabandhu Sheikh Mujibur Rahman Agricultural UniversityGazipur 1706Bangladesh Grain Quality and Nutrition Division Bangladesh Rice Research InstituteGazipur 1701Bangladesh

Traditional rice varieties have been widely cultivated and popularly consumed by Asian people for a very long time and have recently garnered increased consumer *** or indigenous rice varieties are known to be rich in a wide range of bioactive compounds,particularly phenolic compounds,flavonoids,tannins,anthocyanins,proanthocyanidins,phytic acids,andγ-*** have identified 32 phenolic acids,including hydroxycinnamic acid derivatives,and 7 different flavonoids in rice *** bioactive compounds have unique physiological effects on human ***,rice grains exhibit nutraceutical potential for antidiabetic,antiarthritic,anti-inflammatory,antibacterial,and antitumor *** this review,we critically analyzed the bioactive components of traditional rice and their nutraceutical potential in protecting against harmful microbial *** ensure that future generations have access to these beneficial substances,it is crucial to preserve traditional rice varieties.

关键词： antioxidant activity health promoting compound indigenous rice pigmented rice

来源：

维普期刊数据库

同方期刊数据库评论

在线全文

学校读者我要写书评

暂无评论

Minerals profile and nutraceutical factors in landraces and hybrid varieties of rice: A comparison

引用

FOOD BIOSCIENCE 2023年第3期53卷 2595-2604页

作者： Veena, Mathew Puthur, Jos T. Stepien, Piotr Kalaji, Hazem M. Univ Calicut Dept Bot Plant Physiol & Biochem Div CU Campus PO Malappuram 673635 Kerala India Wroclaw Univ Environm & Life Sci Inst Soil Sci Plant Nutr & Environm Protect Dept Plant Nutr Ul Grunwaldzka 53 PL-50357 Wroclaw Poland Univ Life Sci SGGW Inst Biol Dept Plant Physiol Warsaw Poland Natl Res Inst Inst Technol& Life Sci Al Hrabska 3 PL-05090 Raszyn Poland

Growing concerns about food security and human health make the identification of beneficial nutritional traits in crops a priority. The aim of the present study was to compare the elemental and nutritional characteristics of landraces and hybrid rice varieties. Landraces, valuable for their biodiversity, are a source of genes that can improve elite varieties and ensure food security. We were able to demonstrate significant variations in elemental composition, especially for calcium, rubidium and selenium, between the two rice types. pigmented rice varieties were found to be more functional, as they had higher levels of antioxidants such as phenolic compounds, fla-vonoids and anthocyanins. Statistical analysis using principal component analysis and agglomerative hierar-chical clustering grouped the rice varieties into clusters. The results showed that 99.87% of the variance was within the class, and 0.13% was between classes. Many of the landraces studied had high levels of amylose, selenium and antioxidants. Landraces are thus an important source of nutraceutical factors and of high impor-tance for rice improvement and breeding. The results of this study will certainly inform works into improving the dietary system and enable us to direct conventional plant breeding exercises or apply molecular techniques to develop new varieties to ensure on-going food security.

关键词： Antioxidants Biofortification Glycaemic index pigmented rice Trace elements

来源：

维普期刊数据库评论

在线全文

维普期刊数据库

学校读者我要写书评

暂无评论

欢迎您,

建议与咨询留下您的常用邮箱和电话号码，以便我们向您反馈解决方案和替代方法

时间限定

文献类型

馆藏选择

核心期刊

语言

文献类型

帮助

文字说明：

检索规则说明：

检索范例：

分类表

所选分类

限定检索结果

文献类型

馆藏范围

日期分布

学科分类号

主题

机构

作者

语言

在线全文

在线全文

在线全文

在线全文

请选择保存的检索档案：

请选择收藏分类：

通借通还

欢迎您,

建议与咨询 留下您的常用邮箱和电话号码，以便我们向您反馈解决方案和替代方法

时间限定

文献类型

馆藏选择

核心期刊

语言

文献类型

帮助

文字说明：

检索规则说明：

检索范例：

分类表

所选分类

限定检索结果

文献类型

馆藏范围

日期分布

学科分类号

主题

机构

作者

语言

在线全文

在线全文

在线全文

在线全文

请选择保存的检索档案： 新增检索档案 确定 取消

请选择收藏分类： 新增自定义分类 确定 取消

通借通还

建议与咨询留下您的常用邮箱和电话号码，以便我们向您反馈解决方案和替代方法

请选择保存的检索档案：

请选择收藏分类：