The Natural Pigments in Pigmented Rice Bran and Their Relation to Human Health: A Literature Review
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Published:
Mar 15, 2018
Keywords:
Pigmented rice bran Carotenoids Anthocyanins Procyanidins Absorption
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Abstract
Carotenoids and polyphenols are the natural pigments which are distributed to the pigmented rice bran. These pigments can prevent chronic disorders related to oxidative stress and antioxidant properties. This article focuses on carotenoids and polyphenols as ones among the natural pigments. Carotenoids and polyphenols exert an antioxidant property and anti-inflammatory agents; enhance immune responses and prevent Age-related Macular Degeneration (AMD). In combination with protein and dietary fiber, the bioavailability of carotenoids decreases in gastrointestinal tract. The inefficient absorption of anthocyanins in the small intestine resulted from unstability of the physiochemical pH and the degradation of anthocyanins in the small intestine. These have led to low bioavailability of anthocyanins.
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Seechamnanturakit, V., Karrila, T. T., Sontimuang, C., & Sukhoom, A. (2018). The Natural Pigments in Pigmented Rice Bran and Their Relation to Human Health: A Literature Review. Applied Science and Engineering Progress, 11(1), 3–13. Retrieved from https://ph02.tci-thaijo.org/index.php/ijast/article/view/211381
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References
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[5] G. Deepa, V. Singh, and K. A. Naidu, “Nutrient composition and physicochemical properties of Indian medicinal rice–Njavara,” Food Chemistry, vol. 106, pp. 165–171, 2008.
[6] S. Mohanlal, R. Parvathy, V. Shalini, A. Helen, and A. Jayalekshmy, “Isolation, characterization and quantification of tricin and flavonolignans in the medicinal rice Njavara (Oryza sativa L.), as compared to staple varieties,” Plant Foods for Human Nutrition, vol. 66, pp. 91–96, 2011.
[7] N. M. Paul and R. J. Moolan, “Evaluation of antibacterial antioxidant, anti-inflammatory activity and trace element analysis of Njavara (Oryza sativa Linn),” World Journal of Pharmaceutical Sciences, vol. 3, pp. 1092–1104, 2014.
[8] H. Hagiwara, T. Seki, and T. Ariga, “The effect of pre-germinated brown rice intake on blood lucose and PAI-1 levels in streptozotocin-induced diabetic rats,” Bioscience, Biotechnology and Biochemistry, vol. 68, pp. 444–447, 2004.
[9] C. Kozuka, K. Yabiku, C. Takayama, M. Matsushita, M. Shimabukuro, and H. Masuzaki, “Natural food science based novel approach toward prevention and treatment of obesity and type 2 diabetes: Recent studies on brown rice and γ-oryzanol,” Obesity Research and Clinical Practic, vol. 7, pp. e165–e172, 2013.
[10] A. Berger, D. Rein, A. Schäfer, I. Monnard, G. Gremaud, P. Lambelet, and C. Bertoli, “Similar cholesterollowering properties of rice bran oil, with varied γ-oryzanol, in mildly hypercholesterolemic men,” European Journal of Nutrition, vol. 44, no. 3, pp. 163–173, 2005.
[11] G. S. Seetharamaiah and N. Chandrasekhara, “Studies on hypocholesterolemic activity of rice bran oil,” Atherosclerosis, vol. 78, pp. 219–223, 1989.
[12] E. C. Borresen and E. P. Ryan, “Rice bran: A food ingredient with global public health opportunities,” in Wheat and Rice in Disease Prevention and Health: Benefits, Risks and Mechanisms of Whole Grains in Health Promotion, USA: Academic Press, 2014, pp. 301–310.
[13] A. F. Cicero and A. Gaddi, “Rice bran oil and γ- oryzanol in the treatment of hyperlipoproteinaemias and other conditions,” Phytotherapy Research, vol. 15, pp. 277–289, 2001.
[14] M. N. Prasad, K. R. Sanjay, M. Shravya Khatokar, M. N. Vismaya, and S. Mohanlal, “Health benefits of rice bran - A review,” Journal of Nutrition and Food Science, vol. 1, pp. 108–114, 2011.
[15] B. Burlando and L. Cornara, “Therapeutic properties of rice constituents and derivatives (Oryza sativa L.): A review update,” Trends in Food Science & Technology, vol. 40, pp. 82–98, 2014.
[16] T. Itani and M. Ogawa, “History and recent trends of red rice in Japan,” Japanese Journal of Crop Science, vol. 73, pp. 137–147, 2004.
[17] G. Kennedy and B. Burlingame, “Analysis of food composition data on rice from a plant genetic resources perspective,” Food Chemistry, vol. 80, pp. 589–596, 2003.
[18] S. -C. Kiing, P. -H. Yiu, A. Rajan, and S. -C. Wong, “Effect of germination on γ-oryzanol content of selected Sarawak rice cultivars,” American Journal of Applied Science, vol. 6, pp.1658–1661, 2009.
[19] D. Karladee and S. Suriyong, “γ-aminobutyric acid (GABA) content in different varieties of brown rice during germination,” Science Asia, vol. 38, pp. 13–17.
[20] E. M. Abdel-Aal, J. C. Young, and I. Rabalski, “Anthocyanin composition in black, blue, pink, purple, and red cereal grains,” Journal of Agricultural and Food Chemistry, vol. 54, pp. 4696–4704, 2006.
[21] R. Yawadio, S. Tanimori, and N. Morita, “Identification of phenolic compounds isolated from pigmented rices and their aldose reductase inhibitory activities,” Food Chemistry, vol. 101, pp.1616–1625, 2007.
[22] K. Tananuwong and W. Tewaruth, “Extraction and application of antioxidants from black glutinous rice,” LWT-Food Science and Technology, vol. 43, pp. 476–481, 2010.
[23] G. Pereira-Caro, S. Watanabe, A. Crozier, T. Fujimura, T. Yokota, and H. Ashihara. “Phytochemical profile of a Japanese black- purple rice,” Food Chemistry, vol.141, no. 3, pp. 2821–2827, Dec. 2013.
[24] G. Pereira-Caro, G. Cros, T. Yokota, and A. Alan, “Phytochemical profiles of black, red, brown, and white rice from the Camargue region of France,” Journal of Agricultural and Food Chemistry, vol. 61, pp. 7976–7986, Aug. 2013.
[25] A. A. Qureshi, S. Sami, A. W. Salser, and A. F. Khan, “Dose-dependent suppression of serum cholesterol by Tocotrienol-Rich Fraction (TRF25) of rice bran in hypercholesterolemic humans,” Atherosclerosis, vol. 161, no.1, pp. 199–207, 2002.
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