Rice antioxidants: phenolic acids, flavonoids, anthocyanins, proanthocyanidins, tocopherols, tocotrienols, γ ‐oryzanol, and phytic acid

Epidemiological studies suggested that the low incidence of certain chronic diseases in rice-consuming regions of the world might be associated with the antioxidant compound contents of rice. The molecules with antioxidant activity contained in rice include phenolic acids, flavonoids, anthocyanins, proanthocyanidins, tocopherols, tocotrienols, γ-oryzanol, and phytic acid. This review provides information on the contents of these compounds in rice using a food composition database built from compiling data from 316 papers. The database provides access to information that would have otherwise remained hidden in the literature. For example, among the four types of rice ranked by color, black rice varieties…

• EC
  European Commission
• PO
  Programa Operacional Temático Factores de Competitividade
• FP
  Fundação para a Ciência e a Tecnologia

  Awards: COMPETE, FCOMP-01-0124-FEDER-022692, FCOMP-01-0124-FEDER