Polyphenols in whole rice grain: Genetic diversity and health benefits

文献类型： 外文期刊

第一作者： Shao, Yafang

作者： Shao, Yafang;Shao, Yafang;Bao, Jinsong

作者机构：

关键词： Polyphenols;Nutraceutical property;Genetics;Health benefits;Rice (Oryza sativa L.)

期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）

ISSN：

年卷期：

页码：

收录情况： SCI

摘要： Polyphenols, such as phenolic acid, anthocyanin and proanthocyanidins, have both nutraceutical properties and functional significance for human health. Identification of polyphenolic compounds and investigation of their genetic basis among diverse rice genotypes provides the basis for the improvement of the nutraceutical properties of whole rice grain. This review focuses on current information on the identification, genetic diversity, formation and distribution patterns of the phenolic acid, anthocyanin, and proanthocyanidins in whole rice grain. The genetic analysis of polyphenol content and antioxidant capacity allows the identification of several candidate genes or quantitative trait loci (QTL) responsible for polyphenol variation, which may be useful in improvement of these phytochemicals by breeding. Future challenges such as how to mitigate the effects of climate change while improving nutraceutical properties in whole grain, and how to use new technology to develop new rice high in nutraceutical properties are also presented. (C) 2015 Elsevier Ltd. All rights reserved.

分类号： TS2`TS201.2

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