Comparative assessment of phytochemical profile, antioxidant capacity and anti-proliferative activity in different varieties of brown rice (Oryza sativa L.)
文献类型： 外文期刊
作者： Gao, Yue 1 ; Guo, Xinbo 1 ; Liu, Yu 2 ; Zhang, Mingwei 3 ; Zhang, Ruifen 3 ; Abbasi, Arshad Mehmood 5 ; You, Lijun 1 ; Li 1 ;
作者机构： 1.South China Univ Technol, Sch Food Sci & Engn, Overseas Expertise Intro Ctr Discipline Innovat F, Guangzhou 510641, Guangdong, Peoples R China
2.South China Univ Technol, Pulp & Paper Engn, Guangzhou 510641, Guangdong, Peoples R China
3.Guangdong Acad Agr Sci, Sericultural & Agri Food Res Inst, Guangzhou 510610, Guangdong, Peoples R China
4.Cornell Univ, Dept Food Sci, Stocking Hall, Ithaca, NY 14853 USA
5.COMSATS Inst Informat Technol, Dept Environm Sci, Abbottabad 22060, Pakistan
6.Overseas Expertise Intro Ctr Discipline Innovat F, Guangzhou 510610, Guangdong, P
关键词： Brown rice; Phytochemical profiles; CAA; PSC; Anti-proliferation
期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：4.952； 五年影响因子：5.383 ）
ISSN： 0023-6438
年卷期： 2018 年 96 卷
页码：
收录情况： SCI
摘要： Consumption of brown rice is associated with reduced risk of chronic diseases, which might be attributed to the presence of unique phytochemicals. This study aimed to evaluate phytochemicals profile, cellular antioxidant and anti-proliferative activities in glutinous and non-glutinous brown rice varieties of indica and japonica subspecies. In general, bound fractions of brown rice depicted significant variation levels of phytochemicals, antioxidant and anti-proliferative activities. Anti-proliferative activity of bound fraction, total antioxidant capacity and cellular antioxidant activity of non-glutinous type were significantly higher than glutinous type (p < 0.05). Present investigation could be significant to introduce brown rice as functional foods and to increase awareness about health benefits of whole grain.
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