Phenolic Compounds and Antioxidant Activity of Rice

Brazilian Archives Of Biology And Technology

Rua Professor Algacyr Munhoz Mader 3775, CIC
Curitiba / PR
Telefone: (41) 3316-3012
ISSN: 15168913
Editor Chefe: Carlos Ricardo Soccol
Início Publicação: 30/11/1946
Periodicidade: Bimestral
Área de Estudo: Biologia geral

Phenolic Compounds and Antioxidant Activity of Rice

Ano: 2011 | Volume: 54 | Número: 2
Autores: Melissa Walter, Enio Marchesan
Autor Correspondente: Melissa Walter | [email protected]

Palavras-chave: rice, red rice, black rice, polyphenols, antioxidant, biological effect

Resumos Cadastrados

Resumo Inglês:

The aim of this work was to study the phenolic compounds identified in rice, their antioxidant activity and their
potential beneficial effects on health. In vitro and in vivo studies evaluating the rice grains with different pericarp
colour (light brown, red and black) showed potential beneficial effects on health related to the polyphenol content of
the grain, such as reduction of oxidative stress, aid in the prevention of cancer, cardiovascular diseases and
complications of diabetes, among others.