Phytochemical profiles of rice and their cellular antioxidant activity against ABAP induced oxidative stress in human hepatocellular carcinoma HepG2 cells

文献类型： 外文期刊

第一作者： Gong, Er Sheng

作者： Gong, Er Sheng;Li, Bin;Wang, Yuehua;Si, Xu;Lang, Yuxi;Zhang, Ye;Zhang, Weijia;Gong, Er Sheng;Liu, Chengmei;Wu, Jianyong;Zeng, Zicong;Zhang, Guowen;Luo, Shunjing;Gong, Er Sheng;Li, Tong;Liu, Rui Hai;Chen, Hongyu;Zhou, Wei

作者机构：

关键词： Phenolic acid; Whole grain; Vitamin E; Anthocyanin; Proanthocyanidin; Diferulic acid

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

ISSN： 0308-8146

年卷期： 2020 年 318 卷

页码：

收录情况： SCI

摘要： The phytochemical contents, peroxyl radical scavenging capacities (PSCs) and cellular antioxidant activities (CAAs) of free and bound fractions of rice were reported. Black rice had the highest total phenolic content and total flavonoid content in free and bound fractions, followed by red rice, brown rice, and polished rice. Black rice contained much more free phenolic compounds than other rice samples, such as cyanidin-3-O-glucoside, pro-tocatechuic acid, and vanillic acid. Tocopherols and tocotrienols contents were highest in red rice, then in black rice, brown rice, and polished rice. PSCs and CAAs of free and bound fractions were in the order: black rice > red rice > brown rice > polished rice, except that bound CAA of red rice was higher than that of black rice. The cellular uptake rate of free phenolics was highest in red rice, while cellular uptake rates of bound phenolics were highest in brown rice and polished rice.

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