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Composition and Biological Activity of Colored Rice-A Comprehensive Review

文献类型： 外文期刊

作者： Zhao, Mingchao 1 ; Xiao, Xiaorong 1 ; Jin, Dingsha 1 ; Zhai, Linan 1 ; Li, Yapeng 1 ; Yang, Qingwen 3 ; Xing, Funeng 1 ; Qiao, Weihua 3 ; Yan, Xiaowei 1 ; Tang, Qingjie 1 ;

作者机构： 1.Hainan Acad Agr Sci, Inst Food Crops, Hainan Key Lab Crop Genet & Breeding, Haikou 571100, Peoples R China

2.Hainan Acad Agr Sci, Sanya Inst, Sanya 572025, Peoples R China

3.Chinese Acad Agr Sci, Natl Nanfan Res Inst Sanya, Sanya 572024, Peoples R China

关键词： anthocyanins; black rice; brown rice; phenolics; flavonoids; pigmented rice; red rice; rice metabolomics

期刊名称：FOODS （ 影响因子：5.1； 五年影响因子：5.6 ）

ISSN：

年卷期： 2025 年 14 卷 8 期

页码：

收录情况： SCI

摘要： Colored rice (black, purple, red and brown) has been consumed in China for nearly 4000 years. Recent research has focused on exploring its nutritional and metabolomic profiles and associated health benefits. Due to the improvement in detection and quantification techniques for health-promoting compounds and their activities, the number of studies has increased significantly. In this regard, a timely and updated review of research on nutritional composition, phytochemistry, and metabolite content and composition can significantly enhance consumer awareness. Here, we present a detailed and up-to-date understanding and comparison of the nutritional and phytochemical (metabolite) composition of colored rice. While earlier literature reviews focus on either single type of colored rice or briefly present nutritional comparison or bioactivities, here we present more detailed nutrient profile comparison (carbohydrates, fats, proteins, amino acids, minerals, and vitamins), together with the most recent comparative data on phytochemicals/metabolites (flavonoids, anthocyanins, fatty acids, amino acids and derivatives, phenolic acids, organic acids, alkaloids, and others). We discuss how metabolomics has broadened the scope of research by providing an increasing number of detected compounds. Moreover, directions on the improvement in colored rice nutritional quality through breeding are also presented. Finally, we present the health-beneficial activities (antioxidant, anti-inflammatory, antimicrobial, hypoglycemic, neuroprotective, anti-aging, and antitumor activities) of different colored rice varieties, together with examples of the clinical trials, and discuss which bioactive substances are correlated with such activities.

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