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.