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学科主题: Food Science & Technology ; Nutrition & Dietetics
题名: Phenolic Compounds and Bioactivities of Pigmented Rice
作者: [Deng, Gui-Fang ; Zhang, Yuan ; Li, Dan ; Gan, Ren-You ; Li, Hua-Bin] Sun Yat Sen Univ, Sch Publ Hlth, Dept Nutr, Guangdong Prov Key Lab Food Nutr & Hlth, Guangzhou 510080, Guangdong, Peoples R China ; [Xu, Xiang-Rong] Chinese Acad Sci, S China Sea Inst Oceanol, Key Lab Marine Bioresources Sustainable Utilizat, Guangzhou 510301, Guangdong, Peoples R China
通讯作者: lihuabin@mail.sysu.edu.cn
关键词: Black rice ; red rice ; nutrition ; bioactivity ; anthocyanin
刊名: CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
发表日期: 2013
卷: 53, 期:3, 页:296-306
部门归属: LMB
资助者: This research was supported by the Hundred-Talents Scheme of Sun Yat-Sen University.
摘要: The pigmented rice has been consumed in China, Japan, and Korea for a long time. It has been used for strengthening kidney function, treating anemia, promoting blood circulation, removing blood stasis, treating diabetes, and ameliorating sight in traditional Chinese medicine. The extracts from pigmented rice are used as natural food colorants in bread, ice cream, and liquor as well as functional food. The pigmented rice is mainly black, red, and dark purple rice, and contains a variety of flavones, tannin, phenolics, sterols, tocols, ?-oryzanols, amino acids, and essential oils. Anthocyanins are thought as major functional components of pigmented rice. Several anthocyanins have been isolated and identified from the pigmented rice, including cyanidin 3-glucoside, cyanidin 3-galactoside, cyanidin 3-rutinoside, cyanidin 3,5-diglucoside, malvidin 3-galactoside, peonidin 3-glucoside, and pelargonidin 3,5-diglucoside. This review provides up-to-date coverage of pigmented rice in regard to bioactive constituents, extraction and analytical methods, and bioactivities. Special attention is paid to the bioactivities including antioxidant and free radical scavenging, antitumor, antiatherosclerosis, hypoglycemic, and antiallergic activities.
语种: 英语
原文出处: 查看原文
WOS记录号: WOS:000311948800007
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内容类型: 期刊论文
URI标识: http://ir.scsio.ac.cn/handle/344004/11086
Appears in Collections:中科院海洋生物资源可持续利用重点实验室_期刊论文

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[Deng, Gui-Fang; Zhang, Yuan; Li, Dan; Gan, Ren-You; Li, Hua-Bin] Sun Yat Sen Univ, Sch Publ Hlth, Dept Nutr, Guangdong Prov Key Lab Food Nutr & Hlth, Guangzhou 510080, Guangdong, Peoples R China; [Xu, Xiang-Rong] Chinese Acad Sci, S China Sea Inst Oceanol, Key Lab Marine Bioresources Sustainable Utilizat, Guangzhou 510301, Guangdong, Peoples R China.Phenolic Compounds and Bioactivities of Pigmented Rice,CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION,2013,53(3):296-306
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