Abstract
Consumption of pigmented rice as a staple food is rapidly increasing due to their healthy prospective and considered as functional food ingredients. Greater interest has been shown in many color rice varieties due to their multiple biological activities. The phenolic compounds have been found to consist of anthocyanidins, ferulic acid, diferulates, anthocyanins and polymeric proanthocyanidins. Anthocyanin is located in the bran layers of the rice kernel, while phenolic acids are mainly present in the bran layers of rice, existing as free, conjugated and bound forms. Keeping in view the several health benefits associated with the functional ingredients, such as anti-inflammatory, antioxidative and anticancer effects, pigmented rice is considered as a functional food and food ingredient in many Asian countries. The application and incorporation of bran into food products for the preparation of functional foods is increasing. Within the scope of this review, we highlighted the significant bioactive compounds from pigmented rice varieties and their potentials for medicinal and nutraceutical ingredients. The information provided from this could be of high benefit to the functional food industry and further research advance medicinal products.
Highlights
Rice is the second-largest cereal grain grown after maize and is consumed by the majority of the world population as their staple food [1]
Anthocyanins present in red and black rice leads to the reduction of atherosclerotic plaque formation [22,24,43]
Phenolic acids are mainly present in the bran layers of rice existing as free, conjugated and bound forms; (i) free phenolics which may be readily extracted from rice bran and (ii) bound phenolics which are covalently bound to cell wall components such as cellulose, hemicellulose, lignin, pectin and structural proteins
Summary
Rice is the second-largest cereal grain grown after maize and is consumed by the majority of the world population as their staple food [1]. Anthocyanins as prime metabolites in the bran layers of the rice kernel have been reported as health-promoting functional food ingredients, which possessed anticancer, antioxidant activity, hypoglycemic and anti-inflammatory property [2]. In these past years, the interest in pigmented rice (black and red) consumption has been rapidly increasing among the consumers due to their healthy functional food ingredients [3]. This review provides current coverage of bioactive ingredients availability from the bran of pigmented traditional rice varieties with special attention in the production as medicinal food and their nutraceutical importance
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