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
作者： Gong, Er Sheng 1 ; Liu, Chengmei 2 ; Li, Bin 1 ; Zhou, Wei 5 ; Chen, Hongyu 4 ; Li, Tong 3 ; Wu, Jianyong 2 ; Zeng, Zicon 1 ;
作者机构： 1.Shenyang Agr Univ, Coll Food Sci, Natl R&D Profess Ctr Berry Proc, Key Lab Hlth Food Nutr & Innovat Mfg Liaoning Pro, Shenyang 110866, Liaoning, Peoples R China
2.Nanchang Univ, State Key Lab Food Sci & Technol, Nanchang 330047, Jiangxi, Peoples R China
3.Cornell Univ, Dept Food Sci, Ithaca, NY 14853 USA
4.Shanghai Acad Agr Sci, Inst Edible Fungi, Shanghai 201403, Peoples R China
5.Chinese Acad Trop Agr Sci, Agr Prod Proc Res Inst, Key Lab Trop Crop Prod Proc, Minist Agr & Rural Affairs, Zhanjiang 524001, Guangdong, Peoples R China
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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