Status of Bioactive Compounds from Bran of Pigmented Traditional Rice Varieties and Their Scope in Production of Medicinal Food with Nutraceutical Importance
Consumption of pigmented rice as a staple food is rapidly increasing due to their healthy prospective and considered as functional food ingredients. Greater interest has been shown in many color rice varieties due to their multiple biological activities. The phenolic compounds have been found to con...
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| Format: | Article |
| Language: | English |
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MDPI AG
2020-11-01
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| Series: | Agronomy |
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| Online Access: | https://www.mdpi.com/2073-4395/10/11/1817 |
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| author | Farhan Mohiuddin Bhat Sarana Rose Sommano Charanjit Singh Riar Phisit Seesuriyachan Thanongsak Chaiyaso Chanakan Prom-u-Thai |
| author_facet | Farhan Mohiuddin Bhat Sarana Rose Sommano Charanjit Singh Riar Phisit Seesuriyachan Thanongsak Chaiyaso Chanakan Prom-u-Thai |
| author_sort | Farhan Mohiuddin Bhat |
| collection | DOAJ |
| description | Consumption of pigmented rice as a staple food is rapidly increasing due to their healthy prospective and considered as functional food ingredients. Greater interest has been shown in many color rice varieties due to their multiple biological activities. The phenolic compounds have been found to consist of anthocyanidins, ferulic acid, diferulates, anthocyanins and polymeric proanthocyanidins. Anthocyanin is located in the bran layers of the rice kernel, while phenolic acids are mainly present in the bran layers of rice, existing as free, conjugated and bound forms. Keeping in view the several health benefits associated with the functional ingredients, such as anti-inflammatory, antioxidative and anticancer effects, pigmented rice is considered as a functional food and food ingredient in many Asian countries. The application and incorporation of bran into food products for the preparation of functional foods is increasing. Within the scope of this review, we highlighted the significant bioactive compounds from pigmented rice varieties and their potentials for medicinal and nutraceutical ingredients. The information provided from this could be of high benefit to the functional food industry and further research advance medicinal products. |
| first_indexed | 2024-03-10T14:44:09Z |
| format | Article |
| id | doaj.art-b558495710774891997aa685c584c77c |
| institution | Directory Open Access Journal |
| issn | 2073-4395 |
| language | English |
| last_indexed | 2024-03-10T14:44:09Z |
| publishDate | 2020-11-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Agronomy |
| spelling | doaj.art-b558495710774891997aa685c584c77c2023-11-20T21:32:34ZengMDPI AGAgronomy2073-43952020-11-011011181710.3390/agronomy10111817Status of Bioactive Compounds from Bran of Pigmented Traditional Rice Varieties and Their Scope in Production of Medicinal Food with Nutraceutical ImportanceFarhan Mohiuddin Bhat0Sarana Rose Sommano1Charanjit Singh Riar2Phisit Seesuriyachan3Thanongsak Chaiyaso4Chanakan Prom-u-Thai5Plant Bioactive Compound Laboratory (BAC Lab), Faculty of Agriculture, Chiang Mai University, Chiang Mai 50200, ThailandPlant Bioactive Compound Laboratory (BAC Lab), Faculty of Agriculture, Chiang Mai University, Chiang Mai 50200, ThailandDepartment of Food Engineering & Technology, Sant Longowal Institute of Engineering & Technology, Longowal, Punjab 148106, IndiaCluster of Agro Bio-Circular-Green Industry (Agro-BCG), Agro-Industy, Chiang Mai University, Chiang Mai 50100, ThailandCluster of Agro Bio-Circular-Green Industry (Agro-BCG), Agro-Industy, Chiang Mai University, Chiang Mai 50100, ThailandAgronomy Division, Department of Plant and Soil Sciences, Faculty of Agriculture, Chiang Mai University, Chiang Mai 50200, ThailandConsumption of pigmented rice as a staple food is rapidly increasing due to their healthy prospective and considered as functional food ingredients. Greater interest has been shown in many color rice varieties due to their multiple biological activities. The phenolic compounds have been found to consist of anthocyanidins, ferulic acid, diferulates, anthocyanins and polymeric proanthocyanidins. Anthocyanin is located in the bran layers of the rice kernel, while phenolic acids are mainly present in the bran layers of rice, existing as free, conjugated and bound forms. Keeping in view the several health benefits associated with the functional ingredients, such as anti-inflammatory, antioxidative and anticancer effects, pigmented rice is considered as a functional food and food ingredient in many Asian countries. The application and incorporation of bran into food products for the preparation of functional foods is increasing. Within the scope of this review, we highlighted the significant bioactive compounds from pigmented rice varieties and their potentials for medicinal and nutraceutical ingredients. The information provided from this could be of high benefit to the functional food industry and further research advance medicinal products.https://www.mdpi.com/2073-4395/10/11/1817pigmented rice branmedicinal valuesbioactive compoundsbran oil |
| spellingShingle | Farhan Mohiuddin Bhat Sarana Rose Sommano Charanjit Singh Riar Phisit Seesuriyachan Thanongsak Chaiyaso Chanakan Prom-u-Thai Status of Bioactive Compounds from Bran of Pigmented Traditional Rice Varieties and Their Scope in Production of Medicinal Food with Nutraceutical Importance Agronomy pigmented rice bran medicinal values bioactive compounds bran oil |
| title | Status of Bioactive Compounds from Bran of Pigmented Traditional Rice Varieties and Their Scope in Production of Medicinal Food with Nutraceutical Importance |
| title_full | Status of Bioactive Compounds from Bran of Pigmented Traditional Rice Varieties and Their Scope in Production of Medicinal Food with Nutraceutical Importance |
| title_fullStr | Status of Bioactive Compounds from Bran of Pigmented Traditional Rice Varieties and Their Scope in Production of Medicinal Food with Nutraceutical Importance |
| title_full_unstemmed | Status of Bioactive Compounds from Bran of Pigmented Traditional Rice Varieties and Their Scope in Production of Medicinal Food with Nutraceutical Importance |
| title_short | Status of Bioactive Compounds from Bran of Pigmented Traditional Rice Varieties and Their Scope in Production of Medicinal Food with Nutraceutical Importance |
| title_sort | status of bioactive compounds from bran of pigmented traditional rice varieties and their scope in production of medicinal food with nutraceutical importance |
| topic | pigmented rice bran medicinal values bioactive compounds bran oil |
| url | https://www.mdpi.com/2073-4395/10/11/1817 |
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