Phenolic Compounds and Bioactivities of Pigmented Rice

被引:224
作者
Deng, Gui-Fang [1 ]
Xu, Xiang-Rong [2 ]
Zhang, Yuan [1 ]
Li, Dan [1 ]
Gan, Ren-You [1 ]
Li, Hua-Bin [1 ]
机构
[1] Sun Yat Sen Univ, Sch Publ Hlth, Dept Nutr, Guangdong Prov Key Lab Food Nutr & Hlth, Guangzhou 510080, Guangdong, Peoples R China
[2] Chinese Acad Sci, S China Sea Inst Oceanol, Key Lab Marine Bioresources Sustainable Utilizat, Guangzhou 510301, Guangdong, Peoples R China
关键词
Black rice; red rice; nutrition; bioactivity; anthocyanin; PERFORMANCE LIQUID-CHROMATOGRAPHY; ATHEROSCLEROTIC PLAQUE-FORMATION; SUPERCRITICAL-FLUID EXTRACTION; SATIVA L. INDICA; BLACK RICE; ANTIOXIDANT ACTIVITY; BRAN EXTRACTS; WHITE RICE; CYANIDIN; 3-O-BETA-D-GLUCOSIDE; SCUTELLARIA-BAICALENSIS;
D O I
10.1080/10408398.2010.529624
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
The pigmented rice has been consumed in China, Japan, and Korea for a long time. It has been used for strengthening kidney function, treating anemia, promoting blood circulation, removing blood stasis, treating diabetes, and ameliorating sight in traditional Chinese medicine. The extracts from pigmented rice are used as natural food colorants in bread, ice cream, and liquor as well as functional food. The pigmented rice is mainly black, red, and dark purple rice, and contains a variety of flavones, tannin, phenolics, sterols, tocols, ?-oryzanols, amino acids, and essential oils. Anthocyanins are thought as major functional components of pigmented rice. Several anthocyanins have been isolated and identified from the pigmented rice, including cyanidin 3-glucoside, cyanidin 3-galactoside, cyanidin 3-rutinoside, cyanidin 3,5-diglucoside, malvidin 3-galactoside, peonidin 3-glucoside, and pelargonidin 3,5-diglucoside. This review provides up-to-date coverage of pigmented rice in regard to bioactive constituents, extraction and analytical methods, and bioactivities. Special attention is paid to the bioactivities including antioxidant and free radical scavenging, antitumor, antiatherosclerosis, hypoglycemic, and antiallergic activities.
引用
收藏
页码:296 / 306
页数:11
相关论文
共 118 条
[1]   Anthocyanin composition in black, blue, pink, purple, and red cereal grains [J].
Abdel-Aal, El-Sayed M. ;
Young, J. Christopher ;
Rabalski, Iwona .
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2006, 54 (13) :4696-4704
[2]   Cyanidin and cyanidin 3-O-β-D-glucoside as DNA cleavage protectors and antioxidants [J].
Acquaviva, R ;
Russo, A ;
Galvano, F ;
Galvano, G ;
Barcellona, ML ;
Volti, GL ;
Vanella, A .
CELL BIOLOGY AND TOXICOLOGY, 2003, 19 (04) :243-252
[3]  
[Anonymous], J WUHAN FOOD IND COL
[4]   Wild rice mull antioxidants [J].
Asamarai, AM ;
Addis, PB ;
Epley, RJ ;
Krick, TP .
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1996, 44 (01) :126-130
[5]  
Ayala RS, 2001, FOOD CHEM, V75, P109, DOI 10.1016/S0308-8146(01)00212-6
[6]   Method development for the determination of anthocyanins in red wines by high-performance liquid chromatography and classification of German red wines by means of multivariate statistical methods [J].
Berente, B ;
García, DDL ;
Reichenbächer, M ;
Danzer, K .
JOURNAL OF CHROMATOGRAPHY A, 2000, 871 (1-2) :95-103
[7]  
[常徽 CHANG Hui], 2008, [第三军医大学学报, Acta Academiae Medicinae Militaris Tertiae], V30, P585
[8]  
[常徽 CHANG Hui], 2007, [第三军医大学学报, Acta Academiae Medicinae Militaris Tertiae], V29, P1943
[9]   Supercritical carbon dioxide extraction of rice bran oil and column partition fractionation of γ-oryzanols [J].
Chen, Chao-Rui ;
Wang, Ling-Ya ;
Wang, Chih-Hung ;
Ho, Wai-Jane ;
Chang, Chieh-Ming J. .
SEPARATION AND PURIFICATION TECHNOLOGY, 2008, 61 (03) :358-365
[10]   Black rice anthocyanins inhibit cancer cells invasion via repressions of MMPs and u-PA expression [J].
Chen, Pei-Ni ;
Kuo, Wu-Hsien ;
Chiang, Chui-Liang ;
Chiou, Hui-Ling ;
Hsieh, Yih-Shou ;
Chu, Shu-Chen .
CHEMICO-BIOLOGICAL INTERACTIONS, 2006, 163 (03) :218-229