Rice - not just a staple food: A comprehensive review on its phytochemicals and therapeutic potential

Publication date: Available online 20 January 2020Source: Trends in Food Science &TechnologyAuthor(s): Saikat Sen, Raja Chakraborty, Pratap KalitaAbstractBackgroundRice (Oryza sativa L.) is the most popular staple food grain and an important source of fibre, energy, minerals, vitamins, and other biomolecules. Rice parts exhibited a number of health beneficial effect in pre-clinical/clinical studies. Rice constituents are getting popularity in preparation of pharmaceutical adjuvant, food additives and supplements.Scope &approachIn this paper, we summarized the available literature on health-promoting and therapeutic activity of rice and rice biomolecules, and biomolecules, along with the scope of rice in pharmaceutical and food industry. In addition, we discussed the possible molecular mechanisms of action of the rice/rice part/biomolecules.Key findingsVitamin E, γ-oryzanol, phenolic acids (i.e. ferulic acid, gallic acid, syringic acid), anthocyanin and proanthocyanidin (i.e. epicatechin, cyanidin-3-O-glucoside), flavonoids (i.e. quercetin, apigenin, kaempferol, tricin), carotenoids (i.e. lutein, zeaxanthin, β-carotene) and phytosterol (i.e. stigmasterol, β-sitosterol) are some key rice biomolecules. Promoting endogenous antioxidants, scavenging free radicals, suppression of inflammatory/pro-inflammatory cytokinins (i.e. interleukin 6, cyclooxygenase, tumor necrosis factor, NOS) are some key antioxidant, anti-inflammatory mechanism of rice biomolecules....
Source: Trends in Food Science and Technology - Category: Food Science Source Type: research

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